Perfect Cherry Pie

Name: Perfect Cherry Pie
Cuisine: United States
Ingredients: Pastry for 2-Crust Pie; 3 c. pitted tart frozen cherries; 1 c. tart cherry juice; 2 tblsp. quick-cooking tapioca; 3 tblsp. sugar; 1⅔ tblsp. cornstarch (5 tsp.); ⅛ tsp. almond extract

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

It deserves its name—try it and see

Ingredients

Pastry for 2-Crust Pie
3 c. pitted tart frozen cherries
1 c. tart cherry j

Americas
United States
Pie
Vegetarian

Method

Thaw cherries until most of the free ice has disappeared. Drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add cherries and extract to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents and adjust to