Cherry Pie Recipe

This recipe came from a sweet friend (thanks Carol T.) who, unfortunately I don't get to see much any more. It has become our favorite Cherry Pie recipe. Of course it wouln't be complete without at least one large scoop of Blue Bell Homemade Vanilla Ice Cream!! Enjoy!

Cherry Pie

1 Prepared Pie Crust (see recipe below)

2 (16oz) cans pitted tart cherries
1 c. sugar
3 T. quick-cooking tapioca
1/4 t. salt
1/4 t. cinnamon
1/2 t. vanilla extract
1/2 t. almond extract
1/8 t. red food coloring
Drain cherries well, reserving 3/4 c. juice. Combine sugar, tapioca, salt and cinnamon; stir in reserved cherry juice, cherries, vanilla, almond and food coloring. Let stand while preparing pastry. Use a 9” or 10” pie plate and bake at 375 degrees for about an hour or until crust is lightly browned.

Crust from Joy Of Cooking Recipe Book:

Joy of Cooking Basic Pie Dough
2 c. all purpose flour, sifted
1 t. salt
2/3 c. Crisco & 2 T. chilled butter (or use ¾ c. butter flavored Crisco)
5 T. water
Sift flour and salt together. Combine Crisco and butter. Cut 1/3 c. Crisco/butter mixture into flour mixture with a pastry blender or work in lightly with tips of your fingers until it has the grain of cornmeal. Cut the remaining half coarsely into the dough until it is pea size. Sprinkle dough with water. Blend water lightly into dough. You may life ingredients with a fork, allowing moisture to spread. If needed, add just enough water to hold ingredients together. When you can gather the dough up into a tidy ball, stop handling it. Makes a double crust, 9” or a single crust pie with generous lattice. **NOTE: If the filling for the pie is to be juicy, first brush the bottom crust lightly with the white of an egg, melted butter, or a light sprinkling of flour. Any of these will keep the crust from becoming soggy. From: Joy of Cooking Cookbook, page 588-589.