Nothing beats a nice slice of grandma’s cherry pie after dinner.
Take a look at what my friend Barbara from the Bless Us O lord food blog had to say about this magnificent recipe:
Honestly, I think it takes years of baking to get this kind of pie just right, because fruit pies always vary in sweetness and juiciness depending on the fruit. But, I think you will get a pretty good pie with this recipe whether your cherries come from the tree in your back yard or from the freezer section of your grocer. I asked my mother-in-law if she drained her fruit and she said that she used the cherries half frozen and they didn’t have any juice. If yours are very juicy, you might want to up the tapioca by a tablespoon.
I think you are right! I’ve made several of these pies and none of them taste as glorious as grandma’s.
Ingredients
4 c. frozen tart cherries, partially thawed
1 1/2 c. Domino sugar
3 T. Minute tapioca
4 T. Kerrygold butter, diced into smaller bits
double pie crust (you can find my grandma’s here)
Instructions
In a bowl, toss cherries with sugar and tapioca. Pour into bottom pie crust in pie plate. Dot with butter. Top with top crust — either a lattice crust (how to here) or a vented top crust. Bake at 425 degrees F for 30 minutes. Reduce oven temperature and bake for 30 minutes longer.
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Quick Tip: Serve this cherry pie with vanilla ice cream.
Recipe and image courtesy of Bless Us O Lord.