Minute Tapioca Cherry Pie
This is a pie I make with Trader Joe’s Dark Morello Cherries – the kind that come in a large glass jar. Aldi also sells similar cherries. You’ll need one jar of cherries for a 9 inch shallow pie, but you can double the filling and make a deeper, higher fruit pie if you need to.
Servings 8
Cost 5
Ingredients
- Enough crust for a double crust pie 9 inch deep dish
- ½ cup sugar (100 grams)
- 1 ¼ tablespoons Minute Tapioca
- Pinch of salt
- 1 ½ cups drained dark Morello cherries from one 24 oz jar
- ¼ cup cherry liquid from jar
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 2 teaspoons butter cut into thin slices
Instructions
- Preheat oven to 400 degrees F. Put a rimmed baking sheet in to preheat along with the oven.
- Have ready a 9 inch pie plate lined with pie dough.
- In a mixing bowl, stir together sugar, tapioca pearls and salt.
- Add the cherries and toss to coat, then stir in cherry juice, almond extract and vanilla. Allow the mixture to stand for 15 minutes.
- Pour mixture into pie dish using only as much as need (you may have more filling depending on the depth of your dish -- if you overfill, it will bubble over). Dot with butter. Roll out your top crust and lay it over, then seal edges and cut vents. Alternatively, use a lattice.
- Set the pie on the hot rimmed baking sheet. Bake at 400 degrees for 30 minutes. Reduce heat to 350 and bake for another 30 minutes. Let the pie cool for several hours, then chill slightly. Return to room temperature and cut.
Notes
Variation: Instead of a double crust pie, use one crust and top with an easy crumb topping. Mix together ½ cup plus 2 tablespoons flour, 3 tablespoons brown sugar, 2 tablespoons white sugar, pinch of salt, ¼ teaspoon of cinnamon. When thoroughly blended, pour in 4 tablespoons of melted and cooled unsalted butter. Mix until crumbly.
