Ingredients
-
1 pastry for a 9-inch single crust pie
-
1 (15 ounce) can pitted sour cherries, drained
-
½ cup white sugar
-
2 tablespoons quick-cooking tapioca
-
⅛ teaspoon almond extract
Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into 1/8-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
-
Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling again; spoon into pie shells.
-
Weave a lattice crust on each pie using dough strips. Start with the longest strips and lay in an X in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
-
Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving.
Nutrition Facts (per serving)
| 752 | Calories |
| 30g | Fat |
| 117g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 752 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 8g | 38% |
| Sodium 483mg | 21% |
| Total Carbohydrate 117g | 42% |
| Dietary Fiber 6g | 20% |
| Total Sugars 66g | |
| Protein 7g | 14% |
| Vitamin C 4mg | 5% |
| Calcium 33mg | 3% |
| Iron 6mg | 31% |
| Potassium 266mg | 6% |
* 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.
