1
pie crust, 9-inch double crust pie
4 tbsp quick-cooking tapioca
⅛ tsp salt
1 cup white sugar
4 cups cherries, pitted
¼ tsp almond extract
½ tsp vanilla extract
1 ½ tbsp butter
Preheat oven to 400 degrees F.
Place bottom crust in piepan.
Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts.
Let stand 15 minutes.
Turn out into bottom crust and dot with butter.
Cover with top crust, flute edges and cut vents in top.
Place pie on a foil lined cookie sheet – in case of drips.
Bake for 50 minutes in the preheated oven, until golden brown.
Sugar: 34g
:
Calcium: 13mg
Calories: 278kcal
Carbohydrates: 52g
Fat: 8g
Fiber: 2g
Iron: 1mg
Potassium: 174mg
Protein: 2g
Saturated Fat: 2g
Sodium: 148mg
Vitamin A: 138IU
Vitamin C: 5mg
