Pastry for 9-inch; 2 – crust pie
Granulated Sugar
1 cup granulated sugar
2 tablespoons quick Tapioca
1 tablespoon cornstarch
1/4 teaspoon salt
2 #2 cans pitted red sour cherries, water packed
Red food color
1/4 cup granulated sugar
1/2 teaspoon almond extract


Start oven at 450-degrees.  Line 9-inch pie plate with pastry.  Cut out shapes of dough, place on a cooky sheet; brush with cream, sprinkle lightly with a mixture of cinnamon and sugar.  Bake {5} minutes or until golden brown. 

In a saucepan, mix together thoroughly:

1 cup sugar
2 tablespoons Tapioca
1 tablespoon cornstarch
1/4 teaspoon salt

Drain cherries well, reserving 1 cup juice; add juice to sugar mixture; add red color.  Cook over low heat, stirring constantly, until clear and thick and well-drained cherries and 1/4 cup sugar.  Cook, stirring 3 minutes longer; stir in extract.  Pour into lined pie plate.  Bake 10 minutes, reduce heat to 400-degrees.  Bake 10-15 minutes longer until crust is brown.  

Cool {dessert} 1 hour, arrange crusts.

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