Baked Fresh Cherry Pie

If you've never eaten a fresh cherry pie, you're in for a treat. It's a bit of work to pit the cherries, but once this is done, there's not much left to do to make the filling: just mix the cherries with almond and vanilla extracts, sugar, tapioca, and a pinch of salt.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 410 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ teaspoon almond extract
• 1 recipe pastry for a 9 inch double crust pie
• 1 ½ tablespoons butter
• 4 tablespoons quick-cooking tapioca
• 4 cups pitted cherries

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.

Step 2

In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!

Step 3

Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.