- 2 9″ pastry crusts (see note below)
- 4 cups fresh cherries in their juice, hand-pitted (try not to lose juice)
- 3/4 organic turbinado sugar, plus approx. 1 Tbsp.
- 4 Tbsp. tapioca
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 tsp. sea salt
- 1 Tbsp. butter, thinly sliced into pats
Now, about the crust…I have made them from scratch, used all kinds of recipes, and the only one that comes the closest to tasting like my Nana’s is Pillsbury refrigerated rolled pie dough (you can usually find it in the fridge section, near the biscuits). DO NOT thaw in the microwave…allow to sit out about 15 minutes, at room temperature. Spread one crust in the base of a 9″ pie plate and bake at 400* F for approximately 10 minutes.
In a bowl, combine pitted cherries, 3/4 c. sugar, vanilla, almond, tapioca, and salt. Pour into crust that has baked 10 minutes and top with pats of butter. Roll out top crust and use a cookie cutter to cut out the center for venting. Put the top crust over the pie and seal it, sprinkle evenly with 1 Tbsp. sugar. Place pie plate on cookie sheet, to control any accidental overflow. Bake at 350* F for approximately 35 minutes, or until golden. Remove and serve with vanilla ice cream. YUM!
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