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|
|Quick-cooking tapioca||2 Tbsp.|
|Almond extract||1/2 tsp.|
|Pastry for double crust||9-inch pie|
|Nutmeg, ground||1/4 tsp.|
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.
Click photo for this and more great recipes
Santa Fe Chicken Chili
Sponsored by Manitowoc