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Cherry Pie

 Cherry Pie
A traditionally delicious treat is a slice of this pretty cherry pie.—Frances Poste, Wall, South Dakota
6-8 ServingsPrep: 20 min. + standing Bake: 55 min. + cooling

Ingredients

  • PASTRY:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup ice water
  • FILLING:
  • 2 cans (16 ounces each) tart cherries
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • Red food coloring, optional
  • 1 tablespoon butter

Directions

  • In a large bowl, combine flour and salt; cut in shortening until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie
  • plate with bottom crust; trim pastry even with edge.
  • Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the
  • sugar, tapioca, extract, salt, food coloring if desired and reserved
  • juice. Gently stir in the cherries; let stand for 15 minutes.
  • Pour into the crust. Dot with butter. Roll out remaining pastry; make
  • a lattice crust. Seal and flute edges. Bake at 375° for 55-60

2 of 2

Cherry Pie (continued)

Directions (continued)

  • minutes. Cool on a wire rack. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 363 calories, 14 g fat (4 g saturated fat), 4 mg cholesterol, 240 mg sodium, 58 g carbohydrate, 1 g fiber, 3 g protein.