Lucious Cherry Pie

by Dee Moore

This homemade dessert is a delicious summer treat for any occasion! While this option is vegetarian, it is not vegan, gluten, or nut free.

This is a Powell family recipe passed down by my great grandmother, Pearl.

Ingredients

• 2 cups sour pitted cherries
• 1/3 cup cherry juice
• 1/8 tsp. almond extract
• 1/3 cup granulated sugar
• 1/3 cup brown sugar (packed)
• 3 tablespoons quick-cooking tapioca
• 1 double-crust plain pastry recipe
• 1 tablespoon margarine/butter

Instructions

1. Preheat the oven to 450 degrees.
2. Combine cherries, juice, sugars, tapioca and almond extract in a bowl.
3. Let stand for at least 15 minutes, stirring occasionally.
4. Pour mixture into pie crust, placing pats of butter on the top of the mixture.
5. Cover with the top pie crust, making sure the crust has vents. Check out our tip for cherry shaped vents here.
6. Pinch the edges to seal the crust.
7. Bake the pie at 450 degrees for 10 minutes.
8. Then decrease the oven temp to 350 degrees and bake for another 30-45 minutes.
9. Place on a baking rack to cool and allow the mixture to gel prior to cutting.