Homemade Cherry Pie

The Recipe

Courtesy of: Sarah's Family

Cherry Filling:
4 cups pitted tart cherries
1 cup sugar (less if cherries are sweet)
3 tbsp raw tapioca
1/4 tsp almond extract

Mix all ingredients together and let sit for 15 minutes.

Pie Crust:
1.5 cups flour
1/2 - 2/3 cup shortening
1 tsp salt
1/3 cup milk

Mix all ingredients together with a pastry blender until moist.

 
 Split the dough into 2 halves. Roll one of the halves of the dough out on a floured surface.

 To easily place the dough in the pie plate, fold the rolled dough in half.

Although the picture shows trimmed pie dough once in the pie plate, trim the edges as needed after the top crust is placed to make it easier.

Place the cherry filling in the crust.

Roll out the second piece of dough and place on top the cherry filling. Use water to help seal the dough together if needed and a fork to pinch the dough pieces together.

Bake at 400 degrees for 45 to 50 minutes. You may want to place a pan underneath in the oven, in case of spilling over.

Review

Sarah's most favorite pie (and dessert) of all times! During the summer this is a perfect way to enjoy the fresh ingredients. To freeze the pie, place uncooked in a large ziplock bag. Set on an even surface in the freezer.

Enjoy!