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| Classic Bing Cherry Pie |
"A nice variation to the sour cherry pie."
Ingredients :
- 1 (15 ounce) package double crust ready-to-use pie crust
- 4 cups Bing cherries, pitted and sliced
- 1 cup white sugar
- 1/4 cup instant tapioca
- 2 tablespoons lemon juice
- 1/4 teaspoon almond extract
- 1 tablespoon unsalted butter
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
- Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
- Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
- Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.
Notes :
- If you like a juicy pie, reduce tapioca to 2 tablespoons.
- For a beautifully brown crust, brush the top crust and edge with a whipped egg.
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