Cherry Pie

Preparation info

  • Difficulty

    Easy

  • Six

    servings.

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Ingredients

  • 1 unbaked 9-inch pie shell
  • cups canned red sour cherries, drained
  • 1 cup juice from a can of cherries
  • tablespoons tapioca
  • ¾ to 1 cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cardamom
  • 1 tablespoon butter

Method

  1. Preheat the oven to 400 degrees.

  2. When the shell is prepared, sprinkle over it the drained cherries.

  3. Combine the juice with the tapioca, sugar, salt, and cardamom. Pour the mixture over the cherries and dot with butter. Bake for 30 to 40 minutes.