Sour Cherry Pie
Ingredients
- 1 (15 ounce) package double crust ready-to-use pie crust
- 3 (15 ounce) cans pitted sour cherries, drained
- 1 ½ cups white sugar
- 3 tablespoons quick-cooking tapioca
- ¼ teaspoon almond extract
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Press one pie crust into a 9-inch pie plate.
- Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand 3 to 5 minutes.
- Meanwhile, cut second pie crust into ½-inch lattice strips with a sharp paring knife or pastry wheel. Pour cherry filling into pie shell. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and pinch to seal.
- Bake in the preheated oven until the crust is golden brown, 40 to 50 minutes. Cool before serving.
Source
Original recipe: View Original