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Cherry Pie

A traditionally delicious treat is a slice of the best cherry pie recipe ever. —Frances Poste, Wall, South Dakota
  • Total Time
    Prep: 20 min. + standing Bake: 55 min. + cooling
  • Makes
    8 servings

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 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 363 calories, 14g fat (4g saturated fat), 4mg cholesterol, 240mg sodium, 58g carbohydrate (35g sugars, 1g fiber), 3g protein.

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