Fresh Cherry Pie

If you ‘ve never eaten a fresh cherry pie, you ‘re in for a treat with this recipe. It ‘sa bit of work to pit the cherries, but once this is done, you will love it

Click on photo for recipe

Ingredients

• 4 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

• PASTRY:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 3 to 4 tablespoons cold water

Directions

• In a large bowl combine tapioca, salt, sugar, cherries, extracts, and spices. Dot with butter. Let stand 15 minutes.
• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
• On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
• Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.