Ingredients
Units
Scale
- 2 Prepared Pie Crust, homemade or store bought
- 6 cups Pitted and Halved Sweet Dark Cherries, if using frozen see note.
- 1/2 cup Sugar
- 1/4 tsp Salt
- 1 Tbsp Lemon Juice
- 1/4 tsp Almond Extract
- 1/4 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon
- 2 Tbsp Tapioca Pearls
- 2 tsp Cornstarch
- 2 Tbsp Butter, cubed
- 1 Egg Lightly Beaten with 1 Tbsp Water
- Sparkling Sugar, optional
Instructions
- Preheat oven to 400 degrees. Place the baking rack on the lowest setting in the oven to ensure the bottom crust will cook completely.
- In a large bowl place the pitted and halved cherries. Toss with lemon juice, vanilla extract and almond extract. Set aside momentarily.
- In a medium bowl, whisk together the sugar, salt, tapioca, cinnamon, and cornstarch. Pour over the cherries and mix to combine and evenly coat the cherries.
- Pour into a pie plate lined with the bottom crust. Cover with top crust that has cut outs in the top, or use a decorative lattice if desired.
- Brust with egg was that is a mix of the egg and water. Brush evenly, then sprinkle with sparkling sugar, if desired.
- Place the pie plate onto a baking sheet (to catch any spills) and bake at 400 degrees for 30 minutes. Reduce the temperature to 350 and continue baking for another 30 minutes, until the crust is a golden brown. You may need up to 10 minutes more, check on crust to be sure.
- Remove from the oven and allow to cool completely on a wire rack for at least 3 hours.
- For best slices, cool completely, then place into fridge and slice cold. Serve with almond scented whipped cream and toasted almonds on top.
Notes
If you are using frozen cherries, thaw completely and drain away any excess moisture. It may require additional cornstarch in the mixture to ensure that all moisture and juices are captured and does not lead to a soggy crust.