INGREDIENTS
1/4
cup quick-cooking tapioca
4
cups halved pitted fresh or frozen (do not thaw) dark sweet cherries
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3
cup butter toffee glazed sliced almonds
1 1/2
tablespoons cold butter, cut into small pieces
DIRECTIONS
1
Heat oven to 400°F. In large bowl, mix sugar, tapioca and salt; stir in cherries and amaretto. Let stand 15 minutes.
2
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Spoon cherry mixture into crust-lined plate. Sprinkle with almonds; dot with butter. Top with second crust and flute; cut slits in several places.
3
In small bowl, beat egg and water until blended; brush over top crust.
4
Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover crust edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until golden brown. Cool at least 2 hours before serving.
High Altitude (3500-6500 ft)
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