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Perfect Cherry Pie
From Michigan, America's Cherry Capital
2 cans water-pack tart red cherries
1/4 teaspoon salt
1/4 teaspoon almond extract
1/4 teaspoon red food color
1 teaspoon lemon juice
2 1/2 tablespoons Minute tapioca
1 cup granulated sugar
1 tablespoon butter or margarine
1/4 cup granulated sugar
pastry for 2-crust 9-inch pie


Drain cherries in colander, catching liquid in medium bowl. Press cherries firmly to extract as much liquid as possible.

Discard all but 1/3 cup of the liquid in the bowl. To the 1/3 cup liquid, add the salt, almond extract, food coloring and lemon juice. Stir till salt is dissolved, then sprinkle tapioca on surface of liquid. Stir briefly until tapioca just begins to absorb liquid, then add cherries, tossing with rubber spatula to distribute food color, then add the one cup sugar and toss to coat. Set aside while making pastry, but stir two or three times while making the pastry.

Preheat oven to 450 F. Make your own good pie pastry and line pie plate with half of it. Add cherry filling and make sure surface of filling is flat. Cut butter into small pieces and scatter over filling; sprinkle remaining 1/4 cup sugar over filling and butter. Put on top crust--either a conventional one or a lattice--seal and flute. Protect edge of crust with 2-inch strips of aluminum foil. Sprinkle a little additional sugar on top crust if you like that appearance.

Bake 15 minutes in preheated oven at 450 F., lower temperature to 425 F. and bake ten minutes longer. Remove aluminum strips from edge of pie and bake 10-20 minutes longer, watching carefully. Remove from oven when filling begins to bubble through slits of conventional top crust or spaces in lattice top crust. Best served three hours after baking.

Preparation Time: 45 min. Serves: 7
Recipe Origin: United States
Submitted by:
James Zemboy
United States
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