Tart Cherry Pie
About the Recipe
This has to be my favorite pie. Especially when I found frozen mixed cherries at Kroger. There are a lot of tart cherries in the mix and I love it. All too often, commercial pies are just too sweet. This allows you to get the tartness you may be looking for in a cherry pie.
Serve this one at any dinner and you won't have any leftovers.
I use tapioca for my pies. With enough juice, I find the tapioca creates the best thick sauce for the filling. It is very similar to a cornstarch-thickened sauce, but not as starchy.
You can also serve this pie as an alternative, or alongside a Pumpkin Pie at Thanksgiving Dinner.
Variations
Serve with vanilla bean ice cream or Chantilly Cream. It's a great pie by itself but you could mix in blueberries for cherry blueberry pie.
Equipment Needed
- Pie Pan
- Pie Cutter/server
- Knife
- Pastry Brush
- 2 ea Pie Crusts (Pre-made)
- 6 cup Cherries (Tart and sweet, frozen, pitted)
- 1.25 cup Sugar (Granulated)
- .25 cup Tapioca
- 4 tbsp Lemon Juice (Fresh Squeezed)
- .5 tsp Almond Extract
- 1 ea Egg (Large)
- .25 cup Water
Preheat oven to 375.
Mix all the ingredients in the pie filling in a mixing bowl. Let rest for 15-20 minutes.
In a small bowl whisk the egg with water until egg and water are thoroughly incorporated to create the egg wash.
Line a 9-inch pie pan with one pie crust.
Fill the pie crust with the fruit mixture, cover it with another pie crust, and flute or crimp the edges to seal the crust.
Poke about 6 slits in the crust toward the center along with a pencil-sized hole at the very center of the top crust. This allows steam to escape and will help prevent your top crust from becoming an empty dome.
Brush the egg wash on the top crust, avoiding pools of egg in the valleys. You want the crust moistened with the egg mixture, not overly wet.
Place the pie on a sheet pan and bake in the oven for 55-60 minutes until juices are bubbling out of the hole and the crust is brown.
Remove from oven and let cool on a cooling rack or trivet for an hour.
