576 - Fresh Cherry Pie
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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576 - Fresh Cherry Pie
(by Shirley McNevich)
2 ready-made or homemade 9" pie crusts
4 cups pitted fresh sour cherries
1 1/2 cups white sugar
1/4 cup quick cook tapioca pudding mix
1/4 tsp. salt
1 tsp. vanilla
2 TBSP butter OR Parkay margarine
butter for dotting
1 egg white (lightly beaten)
2 tsp. white sugarPreheat oven to 450 degrees. Spray inside of a 9" pie plate with Pam cooking spray.
Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl
add pitted cherries, white sugar, tapioca mix, salt and vanilla--stir well and let it stand
for 10 minutes. Pour cherry mixture into the pie crust and dot with 2 TBSP butter or
Parkay margarine. Add top crust, use Pam or water to seal while crimping the edges
of the pie doughs together. Use a sharp knife to poke holes through the top crust all
the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole
right in the center of the pie. Beat the egg white and brush the egg white all over the
top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on
a cookie sheet and bake at 450 degrees for 10 minutes--reduce heat to 350 degrees
and bake for another 30-40 minutes or until crust is golden brown. You can cover
crust edges with foil and remove foil when there is 10 minutes left of baking--this
keeps the edges from burning.
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