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.
