Crisscross Cherry Pie

Name: Crisscross Cherry Pie
Cuisine: United States
Ingredients: 2 (1 lb.) cans pitted tart cherries (water pack); Rich Pastry; 2½ tblsp. quick-cooking tapioca; 1 tblsp. butter or margarine; 1¼ c. sugar; ¼ tsp. almond extract; ¼ tsp. salt; 4 drops red food color; 1 tsp. lemon juice

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

A Farm Journal 5-star recipe—from OUT Country Cookbook

Ingredients

Rich Pastry
2 (1 lb.) cans pitted tart cherries (water pack)
2½

Americas
United States
Dessert
Vegetarian
Pie

Method

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 while making pastry.
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. Adjust lat