Wednesday, July 30, 2008

Cherry Pie

Never Fail Pie Crust
4 Tbls Minute Tapioca
2 Tbls corn starch
1 cup sugar
2 cans (14.5 ounces) tart cherries, drained, NOT pie filling; Use 3 cans for a deep pie dish
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 Tbls butter

Prepare pie crust. Preheat oven to 425 F. In a bowl, combine cherries, tapioca, cornstarch, sugar, vanilla, and almond.

Place bottom crust in pan. Sprinkle with 1/2 Tbls. flour. Pour cherry mixture into crust. Dot with butter. Cover with top crust, or lattice crust. Brush crust with milk, and sprinkle with sugar.

Place pie on middle rack in the oven, and bake for 30-35 minutes until the crust is golden brown.

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