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Free Books / Cooking / Mom's Best Recipes Vol 3 / |  |
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576 - Fresh Cherry Pie |
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Free Books / Cooking / Mom's Best Recipes Vol 3 / | |
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576 - Fresh Cherry Pie |
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(by Shirley McNevich)
2 ready-made or homemade 9" pie crusts
4 cups pitted fresh sour cherries
1 1/2 cups white sugar
1/4 cup quick cook tapioca pudding mix
1/4 tsp. salt
1 tsp. vanilla
2 TBSP butter OR Parkay margarine
butter for dotting
1 egg white (lightly beaten)
2 tsp. white sugarPreheat oven to 450 degrees. Spray inside of a 9" pie plate with Pam cooking spray.
Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl
add pitted cherries, white sugar, tapioca mix, salt and vanilla--stir well and let it stand
for 10 minutes. Pour cherry mixture into the pie crust and dot with 2 TBSP butter or
Parkay margarine. Add top crust, use Pam or water to seal while crimping the edges
of the pie doughs together. Use a sharp knife to poke holes through the top crust all
the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole
right in the center of the pie. Beat the egg white and brush the egg white all over the
top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on
a cookie sheet and bake at 450 degrees for 10 minutes--reduce heat to 350 degrees
and bake for another 30-40 minutes or until crust is golden brown. You can cover
crust edges with foil and remove foil when there is 10 minutes left of baking--this
keeps the edges from burning.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
frosting, fudge, bread, entree, cooking, recipes, cake, pie, icing, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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