Sweet Cherry Pie
This quick cherry pie filling turns store-bought pie crust into homemade summer goodness.
Recipe Created By: Kim Madlom
Featured In: Tennessee Home & Farm
Featured In: Tennessee Home & Farm
Ingredients
- 6 cups sweet cherries (pitted) or 6 cups pitted frozen cherries
- 3/4 cup granulated sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon almond extract
- 1 tablespoon brandy
- 3-4 tablespoons quick-cooking tapioca
- 2 tablespoons unsalted butter, cut into small pieces
- 1 pie shell
- 1 pie crust
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, combine cherries, sugar, lemon zest and juice, allspice, cinnamon, almond extract, brandy, and tapioca. Mix thoroughly to combine.
- Add prepared fruit mixture into the pie shell and scatter butter over the fruit. Add top crust, flute around edges, and cut four slits at right angles on the dough to allow steam to escape.
- Place pie on a baking sheet. Bake until top crust is golden, about 20 to 25 minutes.
- Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown (30 to 50 minutes longer).
- Transfer pie to wire rack. Let cool to almost room temperature to allow juices to thicken, about 1 to 2 hours.
Tips & Notes
Feel free to use your own homemade pie crust, but this filling is perfect for store-bought crust.
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