| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

||| Save this recipe on Delicious |||  

Please click here to comment or report a problem with this recipe.

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

  1. 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.)
  2. 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.
  3. 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.

||| Save this Recipe on Delicious |||

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2010 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating