Classic Tart Cherry Pie With Canned Cherries Recipes

TART CHERRY PIE

Steps:

• Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.
• In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.
• Pour into the prepared pie crust.
• With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.
• Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.
• Cool completely before cutting and serving.

CHERRY PIE WITH CANNED CHERRIES

Steps:

• Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.

TART CHERRY PIE

Steps:

• 1. Make pie crust. Mix dry ingredients in a large bowl.
• 2. Cut in butter and mix with finger tips until somewhat like cornmeal.(Not quite as fine).
• 3. Sprinkle OJ a little at a time from a spoon and very gently coax dough to come together. The liquid will absorb. Often I need less than called for, so take your time and don't get it over wet.
• 4. Divide the dough in half and form into flat balls, and just squeeze lightly to press the dough together in each ball.
• 5. Cover bowl with a towel and chill for one hour.
• 6. While dough chills make filling. Place 3 cans cherries in large bowl having drained of their liquid.
• 7. Add to cherries: 3/4 cup sugar, 1 1/2 cups reserved liquid from cherries, and 3 TBS of tapioca flour.
• 8. Allow cherries to sit a while and get ready to roll out the dough. Preheat oven to 375 degrees.
• 9. On a well floured board, roll out the first dough ball about 1/4 thick. Place in a glass bottomed deep dish pie pan. Cover with a damp towel so the dough does not dry out while you roll out the top crust.
• 10. Add cherry mixture to pie pan with dough. The mixture will be quite full and watery. I often have more than my pan will take. Dampen the pie dough edges where the top crust will be placed with some of the cherry juice.
• 11. Roll out top crust and place on top. Pleat edges and cut steam vents on the top dough.
• 12. Place the pie on a cookie sheet with sides (like a jelly roll pan) and place on the middle rack in a 375 degree oven.
• 13. Bake about 1 hour, the juices will bubble up through the vents a bit and sometimes it bakes over onto the cookie sheet below. The crust will be a warm golden brown.
• 14. Cool on wire rack. Enjoy!