Cherry Pie

Name: Cherry Pie
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 6 cups (1.5 litres) fresh cherries, pitted and halved; 1/2 cup (125 ml) sugar; Juice of 1/2 lemon; 1 tablespoon (15 ml) quick-cooking tapioca; 2 pie crusts; 2 teaspoons (10 ml) milk; 2 teaspoons (10 ml) sugar

5 stars (13) Rate this recipe

Preparation 35 MIN

Cooking 40 MIN

Chilling 1 H
Servings 8
Freezes

Ingredients
Preparation

Ingredients

6 cups (1.5 litres) fresh cherries, pitted and halved
1/2 cup (125 ml) sugar
Juice of 1/2 lemon
1 tablespoon (15 ml) quick-cooking tapioca
2 pie crusts
2 teaspoons (10 ml) milk
2 teaspoons (10 ml) sugar

Preparation

In a saucepan, combine the cherries, sugar, and lemon juice. Bring to a boil over medium heat while stirring, and sprinkle with the tapioca. Simmer for 5 minutes. Pour into a large bowl. Let cool and refrigerate for 1 hour and 30 minutes.
With the rack in the lowest position, preheat the oven to 180 °C (350 ° F).
Fit a pie crust into a 23-cm (9-inch) pie plate. Make a few incisions in the middle of the second crust. Set aside.
Spoon the filling into the chilled pie shell and top with the second pie crust. Tightly seal the dough by pressing the edge with a fork or your fingers. Brush with the milk and sprinkle with the sugar. Bake for about 40 minutes. Allow to cool.

Note

For those who love to make it all from scratch, it is so easy to make your own pastry dough. This adds to the pleasure of baking. (See recipe for Shortcrust Pastry)