Crisscross Cherry Pie


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


  • Rich Pastry
  • 2 (1 lb.) cans pitted tart 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 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 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 latticed top; flute edges. (To keep high rim from browning faster than criss-cross strips, circle pie with a stand-up foil collar. Fold foil over rim and leave on during entire baking.)
  • Bake in hot oven (425°F.) 40 to 45 minutes. Serve warm.