Cherry Pie in a Pastry Shell

Cherry Pie in a Pastry Shell keeps the shopping list focused on quick cooking tapioca, granulated sugar, and kosher salt. It serves 12 people.

Count on 30 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the cherry pie filling

• 2 tablespoons quick cooking tapioca
• 1 cup granulated sugar
• ⅛ teaspoon kosher salt
• 3 ½ cups cherries pitted and halved
• ¼ teaspoon almond extract
• 2 tablespoons butter chopped in small pieces

For Assembly

• 2 tablespoons heavy whipping cream
• turbinado sugar
• 2 Single Pie Crusts Homemade or store-bought

How the cooking goes

1. Pre-heat oven to 425F.
2. Stir quick cooking tapioca, sugar, salt, cherries, extract and butter. Keep it to one side. it helps to give the tapioca 20-30 minutes to hydrate so that it dissolves and thickens the filling nicely.
3. Roll out bottom crust and line an ungreased pie pan with the dough.
4. Arrange filling in bottom crust.
5. Put the top crust. If not using a lattice crust, make sure you cut some vent holes! This pie dough is fragile and is very challenging to lattice. An alternative to a woven lattice would be to layer the pieces asymmetrically.
6. The cut the excess off the edges and roll them under or simply cut to fit the pie dish.
7. Chill 30 minutes prior to baking.
8. Brush the top of the dough with the whipping cream then then sprinkle with sugar.
9. Oven-bake at 425 for 30 minutes, periodically checking to make sure you don’t need to cover your top crust to keep it from getting too brown. Turn down heat to 350 and continue baking until crust is brown and filling is bubbling.
10. Cool before slicing.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Key Lime Pie Cooled Before Slicing and Classic Pumpkin Pie with a Twist Cooled Before Slicing.