Yesterday(?)'s Pie: Cherry Pie!
Again, this one's late. Last night, I wanted to get caught up, but by the time I got to the store to stock up on cherries (a necessary ingredient), it had closed for the night. So, today, I hope, will get us caught up again, with another pie tonight.
Anyway, the cherry pie is in the oven! It's a pretty easy one, but a bit more labor intensive (pitting cherries takes a while). The crust is a double batch of good ol' standard pie crust. No blind bake required, and the filling is easy to make once you've pitted all the cherries.
4 cups pitted cherries
1 cup sugar
4 tablespoons minute tapioca
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Mix 'em all up and let sit for fifteen minutes or so. Place into bottom crust and dot with 2 tablespoons of butter, cubed small. I did a lattice crust for the top, so after rolling out the top crust, I sliced it into narrow strips and placed them over the top in a criss-cross pattern, pinching the edges to the bottom crust a bit. Bake 50 minutes at 400F. Let cool for a few hours.
Special thanks to Kelson for pitting all those cherries for me! Everything went a lot quicker with his help.
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