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.
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