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Dessert for 8

Cherry Pie with butter

This double-crust pie combines tart cherries with a lightly thickened filling and bakes until bubbling beneath a flaky crust.

$0.56per serving $
130 minstart to table
8servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 3 cups all-purpose flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 2 1/2 sticks cold unsalted butter
  • 1/2 cup ice cold water
  • 2 tbsp lemon juice
  • 1/4 tsp almond extract
  • 3/4 cup + 2 tablespoons sugar
  • 1/4 tsp salt
  • 1/3 cup tapioca flour
  • 2 tbsp unsalted butter

Steps

  1. Mix the flour, 3 tablespoons sugar, salt, and baking powder, then cut in the cold butter until crumbly.
  2. Stir in the ice-cold water, divide the dough into two disks, and chill them for 30 minutes.
  3. Mix the cherries, lemon juice, almond extract, 3/4 cup sugar, salt, and tapioca flour in a large bowl.
  4. Roll one dough disk into a 12-inch round and fit it into a 9-inch pie pan, then add the cherry filling and dot it with butter.
  5. Roll out the second disk, place it over the filling, seal the edges, and cut several vents in the top.
  6. Bake at 425 F for 20 minutes, lower the heat to 375 F, and bake for 35 to 40 minutes until bubbling.
  7. Cool the pie for at least 25 minutes before slicing.

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