Cherry Pie

Author

NuWave

Servings

16

Category

Desserts

Ingredients

• 2 pie crusts, 1 for bottom and sides,1 for top crust (See "Homemade Pie Crust" recipe)
• 2½ c sour cherries, pitted
• 2 c sweet cherries, fresh, pitted (canned or frozen and thawed)
• 1 c cherries, dried
• ¾ c sugar, granulated
• 2½ T quick cooking tapioca
• 1½ T cornstarch
• ½ t nutmeg, ground
• 1 t pure almond extract
• 1 t pure vanilla extract
• 1 T butter, salted
• 2 T milk
• 2 T sugar, granulated (for garnish)

Directions

1. Preheat the oven to 375°F. In a medium saucepan, add all cherries, sugar, tapioca, cornstarch, and nutmeg. Stir with a wooden spoon to combine. Cook over medium-high heat, stirring constantly until mixture is thickened is boiling. Remove from heat and stir in almond and vanilla extracts.
2. Pour filling into bottom pie dough (crust shell). Leave top dough (crust) in fridge. Dot the surface of the cherry pie filling with small pea-sized pieces of butter. Remove top dough (crust) from fridge. Roll out dough to top pie. Place on pie and crimp the edges of dough.
3. Using a pastry brush, gently brush crust with milk. Sprinkle evenly with remaining 2 T of sugar.
4. Put pie on a baking sheet (to catch any drips) and place in oven. Bake for 60-65 min. Pie is done when crust is golden brown and filling is bubbling.
5. Remove from oven and cool completely on a wire rack for at least 2 hours before slicing.