This is a traditional recipe and for good reason: It’s the perfect way to use the cherries from your harvest and it’s a crowd-pleaser as a dessert. Try it topped with vanilla ice cream.
Prep Time:30 minutes
Cooling Time:2 hours
Cook Time:50 minutes
Total Time:3 hours 20 minutes
Dough for a 9-inch double crust pie
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
Preheat oven to 400 degrees F. Place bottom crust in pie pan. Set top crust aside, covered.
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.
Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.