Michigan Cherry Pie (Serves 8)
Although lots of use don’t bake pies very often, special occasions
can turn into memorable events when homemade cherry pie is served. Topped
with a scoop of vanilla ice cream, it’s a taste treat to be treasured.
Pasty for 2-crust pie
2 (16-ounce) cans pitted tart cherries (water pack)
2 and 1/2 tablespoons quick cooking tapioca
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
4 drops red food color, if desired
1 and 1/4 cups sugar, divided
1 tablespoon butter or margarine
1. Drain cherries, reserving some of the liquid.
2. Measure 1/3 cup cherry liquid into mixing bowl. Add tapioca, salt,
almond extract, lemon juice and food color. Mix lightly.
3. Add cherries and 1 cup sugar. Mix and let stand while rolling out
4. Roll out pastry. Fit pastry into bottom of 9-inch pi pan. Trim 1/2-inch
beyond outer rim of pan.
5. Fill pastry with cherry mixture.
6. Dot with butter. Sprinkle with remaining 1/4 cup sugar.
7. Moisten rim with water.
8. Adjust latticed top; flute edges. (To keep high rim from browning
faster than crisscross strips, circle pie with a stand-up foil collar.
Fold foil rim and leave on during entire baking.)
9. Bake in preheated 425 degree oven 40-45 minutes until liqluid is
thickend and bubbly.
10. Remove from oven. Cool.