Ingredients
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1 recipe pastry for a 9 inch double crust pie
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4 tablespoons quick-cooking tapioca
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⅛ teaspoon salt
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1 cup white sugar
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4 cups pitted cherries
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¼ teaspoon almond extract
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½ teaspoon vanilla extract
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1 ½ tablespoons butter
Directions
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Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
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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!
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Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.
Nutrition Facts (per serving)
| 410 | Calories |
| 18g | Fat |
| 61g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 410 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 5g | 26% |
| Cholesterol 6mg | 2% |
| Sodium 286mg | 12% |
| Total Carbohydrate 61g | 22% |
| Dietary Fiber 3g | 12% |
| Total Sugars 35g | |
| Protein 4g | 7% |
| Vitamin C 5mg | 6% |
| Calcium 17mg | 1% |
| Iron 2mg | 9% |
| Potassium 193mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
