Perfect Cherry Pie

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

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