Triple Cherry Pie
2 1/2 cups fresh, sweet Northwest cherries
(about 1 pound), pitted
2 1/2 cups fresh or frozen tart cherries (about 1 pound), pitted
1/2 cup dried tart cherries
3/4 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
Pastry for double crust (9-inch) pie
1 tablespoon butter, chopped
- Combine tart cherries, sweet cherries,
dried cherries, sugar, tapioca, almond extract and nutmeg in
a large bowl; mix well. Let stand 15 minutes. (It is not necessary
to thaw fronzen tart cherries before using.)
- Line a 9 inch pie plate with half the
pastry. Fill with cherry mixture; dot with butter. Roll out remaining
pastry and cut into six strips about 1 inch wide and 10 inches
long. Weave into a lattice pattern over cherries. Trim edges,
pinching top and bottom crusts together.
- Bake in a preheated 375°F (190°C)
oven 50 to 60 minutes, or until crust is golden and filling is
bubbly. If necessary, cover edge of crust with aluminum foil
to prevent overbrowning. Let cool before serving.
Makes 8 servings.
Recipe and photograph provided courtesy Washington State Fruit Commission.
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