Very Cherry Pie

Yield: 8 Servings

Dried cherries add tangy flavor to traditional cherry pie.

Tart frozen cherries, unsweetened 4 cups
Dried tart cherries 1 cup
Sugar 1 cup
Quick-cooking tapioca 2 Tbsp.
Almond extract 1/2 tsp.
Pastry for double crust 9-inch pie
Nutmeg, ground 1/4 tsp.
Butter 1 Tbsp.

Preheat gas oven to 375°F.

In large bowl, combine frozen cherries, dried cherries, sugar, tapioca and almond extract; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line 9-inch pie pan with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent over-browning.

Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Dried cherries are available at gourmet and specialty food stores and through your food supplier.

Recipe of the Month

Click photo for this and more great recipes

Osso Bucco

Sponsored by Manitowoc

Wisconsin website design by BrownBoots Interactive, Inc.