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Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
calories 411cal total fat 18g cholesterol 6mg sodium 293mg carbohydrates 61g fiber 3g
This recipe has been added to the following public cookbooks:
Clarke Family Chowbook,
Favorites,
Clem's Stuff
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Ltpwrite
12/13/07 05:40 PM |
is that enough sugar?Are you sure 1 cup is enough sugar - especially for tart, unsweetned cheeries? |
| ★ ★ ★ ★ ★ | mullenpm
12/12/07 06:28 PM |
Still Getting ComplimentsI baked this cherry pie recipe for Thanksgiving at my brother's home. After dinner we had guests in for desert. I am still getting compliments and it was so easy. I used two cans of tart/pitted/pie cherries (discarded liquid) and I even made a lattice top - I used Pillsbury refrigerated pie crust.
What a hit!!!! |
| ★ ★ ★ ☆ ☆ | Awntypam
12/12/07 04:53 PM |
cherry pieNow this sounds like cherry pie, I'll have to try it. |
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