Cherry Pie

Cherry Pie

Pies are so wonderful. I love myself a good pie. Homemade pie is worth every extra minute it takes to make the pie crust and filling. Refrigerated pie crust and canned filling just don’t hold a candle to the real stuff.


  • ¼ cup quick-cooking tapioca, ground
  • ⅛ teaspoon salt
  • 1 cup white sugar
  • 4 cups pitted fresh cherries, halved (if using frozen, use 5 cups and thaw completely, draining off most of the excess juices)
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter, cut into tiny pieces
  • 1 recipe double pie crust of choice
  • 1 egg beaten with 1 tsp water

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