Wednesday, June 30, 2010

Cherry Pie

So many people are intimidated by making pies!  Pies and yeast bread seem to be common fears with many of today's homemakers.  Pie is NOT as hard as it seems!  Here, I'll prove it to you!

Cherry Pie

4 c. fresh pitted cherries (or frozen, unthawed)
1 1/2 c. sugar
3 T. quick cooking tapioca
dribble of almond extract (less than 1/4 t.)
4 drops red food coloring (optional)
2 pie crusts (homemade is best, but store bought will do if you must)
milk
sugar

Mix cherries, sugar, tapioca, almond extract and food coloring.  Line a deep dish pie plate with 1 crust, put cherry mixture into crust.  Brush the edge with milk. Top with the second crust.  Press the edges lightly to seal. Cut off extra dough.  Crimp/flute edges.  Brush top of pie with milk lightly, avoiding the outter crust.  Sprinkle the milk covered area with about 2 T. sugar.  Bake at 400 for 20 minutes, check to see if the crust is getting dark...if it is, cover it with foil.  Bake for 20 more minutes!  Cool completely and eat with a big ol' scoop of vanilla ice cream!

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