Double Cherry Pie II Recipe

Double Cherry Pie II Recipe

  • 4 cups frozen cherries, thawed
  • 1 cup dried cherries
  • 1 cup white sugar
  • 2 tablespoons quick-cooking tapioca
  • 1/2 teaspoon almond extract
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon butter
  1. Combine frozen cherries, dried cherries, white sugar, tapioca, and almond extract in a large mixing bowl; mix well. ( It is not necessary to thaw cherries before using. ) Let cherry mixture stand 15 minutes.
  2. Line a 9 inch pie pan with pastry. Fill with cherry mixture. Sprinkle with nutmeg. Dot with butter or margarine. Adjust top crust, cutting slits for steam to escape.
  3. Bake at 375 degrees F (190 degrees C) about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
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