5 (14.5 ounce) cans tart pitted cherries packed in water, drained1 cup brown sugar1/2 cup white sugar3 tablespoons quick-cooking tapioca1/2 teaspoon almond extract1/4 teaspoon cinnamon1 pinch salt1 tablespoon butter, diced1 recipe pastry for double-crust pie2 tablespoons milkPreheat oven to 400 degrees F (200 degrees C). In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter. Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk. Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Amount Per Serving Calories: 256 | Total Fat: 6.2g | Cholesterol: 3mg Powered by ESHA Nutrient Database
Servings Per Recipe: 12
Amount Per Serving
Calories: 256
Total Fat: 6.2g
Cholesterol: 3mg
Sodium: 135mg
Total Carbs: 50.1g
Dietary Fiber: 2.4g
Protein: 2.4g
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