Sparkling Cherry Pie

(1)
1 reviews.
  • 35 min prep time
  • 3 hr 35 min total time
  • 10 ingredients
  • 8 servings

Ingredients

4
cups fresh or frozen (thawed) pitted sour red cherries
1 1/3
cups sugar
1/4
cup quick-cooking tapioca
1
tablespoon all-purpose flour
Dash salt
1/4
teaspoon almond extract
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
tablespoon cold butter, cut into small pieces
1
teaspoon milk
1
teaspoon sugar

Directions

  1. 1 Heat oven to 400°F. In large bowl, mix cherries, 1 1/3 cups sugar, the tapioca, flour, salt and almond extract. Let stand 10 minutes.
  2. 2 Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Pour cherry mixture into crust-lined plate; dot with butter. Top with second crust and flute; cut slits in several places. Brush top crust with milk; sprinkle with 1 teaspoon sugar.
  3. 3 Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Reduce heat to 350°F; bake 40 minutes longer or until golden brown and bubbly. Cool at least 2 hours before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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