Double Cherry Pie

Name: Double Cherry Pie
Cuisine: United States
Ingredients: ⅔ c. tart cherry juice; 1 c. pitted dark sweet frozen cherries; 2 c. pitted tart frozen cherries; Pastry for 2-Crust Pie; 1½ tsp. cornstarch; 2⅓ tblsp. quick-cooking tapioca; ¼ c. sugar; ⅓ c. sweet cherry juice; 1 tsp. lemon juice

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Doubly good—two kinds of cherries

Ingredients

Pastry for 2-Crust Pie
2 c. pitted tart frozen cherries
1 c. pitted dark s

Americas
United States
Pie
Vegetarian

Method

Thaw cherries until most of the free ice has disappeared. Drain off juices, measure and stir 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 lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents and adjust top