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Cherry Pie Recipe?

I am looking for a recipe for fresh cherry pie. Thank you.

By Holly from Lancaster, WI

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June 26, 20100 found this helpful

Use the search box on this website:
http://www.recipezaar.com

 
June 29, 20100 found this helpful

Fresh Cherry Pie:

Mix 1-1/3 c. sugar,
5 T. tapioca,
4 drops almond extract for filling.
Mix lightly into 4 c. pitted sour cherries.
Pour into bottom crust, 9 inch pan. Dot with 1-1/2 T. butter, cover with top crust, which has been slitted. Bake in hot oven at 425 degrees F for 35 or 45 minutes, or until filling bubbles up through slits.

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Protect crust with pie crust shield or foil from getting too brown.

Recipe from Betty Crocker cookbook which has been with me through 62 years! I receive compliments almost every time I bake it, and the last time I took it to a neighborhood party several guys personally thanked me for bringing it.

 

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June 29, 20100 found this helpful

Here is a recipe from taste of home that got very good reviews:

Fresh Cherry Pie

Ingredients
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract

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PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
3 to 4 tablespoons cold water

Directions

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg, and extract; set aside.

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal, and flute edges.

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Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.

© Taste of Home 2009 Tasteofhome Logo

 

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