Sour Cherry Pie

This sour cherry pie recipe can be in the oven in 10 minutes with ready-to-use pie crusts, canned sour cherries, sugar, tapioca, and almond extract.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 459 Calories

Ingredients

• 3 tablespoons quick-cooking tapioca
• 1 (15 ounce) package double crust ready-to-use pie crust
• 3 (15 ounce) cans pitted sour cherries, drained
• 1.5 cups white sugar
• 0.25 teaspoon almond extract

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Press one pie crust into a 9-inch pie plate.

Step 3

Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand 3 to 5 minutes.

Step 4

Bake in the preheated oven until the crust is golden brown, 40 to 50 minutes. Cool before serving.

Step 5

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.