Triple Cherry Pie
1 (15-ounce) package refrigerated pie crusts
1 (21-ounce) can cherry pie filling
3 cups fresh (pitted) or frozen red tart cherries
½ cup dried cherries
1 cup granulated sugar
3 tablespoons tapioca
½ teaspoon almond extract
granulated sugar (optional)
Preheat oven to 375°F.
Prepare crusts as package directs; placing one crust into a
9-inch pie plate.
In large bowl, combine pie filling frozen cherries, dried cherries,
sugar, tapioca and almond extract. Let mixture stand 15 minutes.
Pour filling into crust.
Using a pastry wheel, cut remaining crust into 11( ½-inch) thick
strips. Place strips on top of filling forming a lattice pattern.
Flute or decorate edge as desired.
If desired, brush crust with milk and sprinkle with sugar.
Bake 50-60 minutes or until crust is golden brown and the filling
is bubbly. Remove pie from oven and cool on a wire rack.
Makes 8 servings.
Note: If crust begins to darken too much during baking; cover
the edge with aluminum foil.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Hormel Foods.