Cherry Pie

Cherry Pie 

One recipe for a double piecrust

2 -14 oz. cans of Co-op pitted Bing Cherries in heavy syrup

     drained with ⅓ cup of the syrup reserved and set aside

¾ cup white sugar

3 tbsp. quick cooking tapioca

⅛ tsp. salt

1 tbsp. fresh lemon juice

¼ tsp. almond extract

½ tsp. vanilla extract

2 tbsp. butter

Prepare the pie pastry in advance and divide into two equal sized disks.

Preheat oven to 425°F

Roll out 1 pastry disk on a well-floured surface to a 12-inch round. Transfer to a 9-inch pie dish (or 4 mini pie dishes) with at least a half-inch overhang of pastry.

Place the drained cherries in a large bowl. Add the sugar, tapioca, salt, lemon juice, almond extract, vanilla extract and the reserved ⅓ cup of syrup. Gently stir to combine all ingredients and sit aside for 10 minutes. Pour into prepared pie shell and dot with the butter.

Roll out the second disk of pastry on a well-floured surface to a 12-inch round. Place the rolled out pastry over top of the cherry filled pie dish and crimp the over hanging pastry edges together to seal. Cut small decorative vents into the top of the pastry to allow steam to escape while baking.

Place the pie on a parchment covered baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F and bake until crust is golden brown and cherry juices are bubbling. Usually 30 minutes, if the edges are browning too much while baking, cover with a foil ring.

Place the baked pie on a wire rack to cool for several hours. Serve at room temperature.

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