Minute Tapioca Cherry Pie Recipes

FRESH CHERRY PIE, WITH TAPIOCA

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
• In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
• Bake for 50 minutes, until golden brown.
• One, 9-inch pie. 8 servings.

MINUTE TAPIOCA CHERRY PIE

Steps:

• Mix the minute tapioca, salt, sugar, food coloring, cherry juice, cherries, and almond extract
• Pour into a 9" pastry shell
• Dot with the butter
• Add the top crust
• Bake at 425 degrees about 50 minutes

MINUTE TAPIOCA CHERRY PIE

Steps:

• Preheat oven to 400 degrees F.. Put a rimmed baking sheet in to preheat along with the oven.
• Have ready a 9 inch deep dish pie plate lined with pie dough.
• In a mixing bowl, stir together sugar, tapioca and salt.
• Add the cherries and toss to coat, then stir in cherry juice, almond extract and vanilla. Allow the mixture to stand for 15 minutes.
• Pour mixture into pie dish using only as much as needed (you may have more filling depending on the depth of your dish -- if you overfill, it will bubble over). Dot with butter. Roll out your top crust and lay it over, then seal edges and cut vents. Alternatively, use a lattice.
• Set the pie on the hot rimmed baking sheet. Bake at 400 degrees for 30 minutes. Reduce heat to 350 and bake for another 30 minutes. Let the pie cool for several hours, then chill slightly. Return to room temperature and cut.

CHERRY PIE

Steps:

• Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
• Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

BAKED FRESH CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
• In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
• Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

SOUR CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
• Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.