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Mr. Washington's Cherry Pie

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"In honor of George, of course. The sour cherries are important — not just any canned cherry will do. When you see them at the grocery store, stock up. If you can't find them, frozen tart cherries (thawed and drained) are a good alternative."

List of Ingredients

â—¦ One 9-inch double pie crust
â—¦ 5 to 6 cups (three 14 ½-ounce cans) sour cherries, packed in water
â—¦ ¾ cup sugar
â—¦ ¾ teaspoon cinnamon
â—¦ ¼ cup quick-cooking tapioca
â—¦ 1 teaspoon almond extract
â—¦ ½ teaspoon salt
â—¦ 2 tablespoons butter (optional)


Recipe

Line a 9-inch pie pan with one half of the rolled-out pie dough.

Drain the cherries, reserving â…” cup of the water from one of the cans. Place the cherries and reserved liquid in a large mixing bowl. Combine the sugar, cinnamon and tapioca. Stir into the cherries until evenly combined. Stir in the almond extract and salt. Let the filling sit for 20 minutes before filling the pie shell.

Preheat the oven to 425° F.

Spoon the filling into the pastry-lined pan and dot with butter, if using. Roll out the second crust and place on top of the filling. Cut a design (two cherries! a hatchet!) into the top to vent steam, and seal the top and bottom crust together, fluting with your fingers or a fork.

Place the pie on a foil-lined baking sheet and bake for 15 minutes. Reduce the heat to 350° F and bake for an additional 35 to 50 minutes, until the crust is golden brown and the fruit is bubbling. Take out of the oven and cool on a rack before slicing, so the filling can set up.


Makes one 9-inch pie