Cherry Pie Special

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Top pie made with canned cherries widely available the year around


  • Pastry for 2-crust pie
  • 2 (1 lb.) cans pitted tart red cherries (water pack)
  • tblsp. quick-cooking tapioca
  • ¼ tsp. salt
  • ¼ tsp. almond extract
  • 1 tsp. lemon juice
  • 4 drops red food color
  • c. sugar
  • 1 tblsp. butter or regular margarine


  • Drain cherries. Measure ⅓ c. liquid into mixing bowl. Add tapioca, salt, almond extract, lemon juice and food color, then cherries and 1 c. sugar. Mix and let stand a few minutes.
  • Fit pastry into bottom of 9" pie pan. Trim ½" beyond outer rim of pan. Fill with cherry mixture. Dot with butter. Sprinkle with remaining sugar. Moisten rim with water.
  • To make crisscross top interlace 14 strips, pressing ends against moistened rim and folding lower crust up over them. Moisten rim again and circle it with remaining 4 strips. Press down firmly. Sprinkle top with sugar.
  • To keep high rim from browning faster than crisscross strips, circle pie with a stand-up foil collar. Fold foil over rim and leave on during entire baking.
  • Bake in hot oven (425°) 40 to 45 minutes. Serve warm.