A juicy, sliceable homemade cherry pie recipe from a professional pastry chef. Flavored with a touch of almond extract, butter, cherries and sugar, and is baked in flakey all butter pie crust.
Mix quick cooking tapioca, sugar, salt, cherries, extract and butter. Set aside. I like to give the tapioca 20-30 minutes to hydrate so that it dissolves and thickens the filling nicely.
Roll out bottom crust and line an ungreased pie pan with the dough.
Arrange filling in bottom crust.
Add the top crust. If not using a lattice crust, make sure you cut some vent holes! This pie dough is fragile and is very challenging to lattice. An alternative to a woven lattice would be to layer the pieces asymmetrically.
The cut the excess off the edges and roll them under or simply cut to fit the pie dish.
Chill 30 minutes prior to baking.
Brush the top of the dough with the whipping cream and then sprinkle with sugar.
Bake at 425 for 30 minutes, periodically checking to make sure you don’t need to cover your top crust to keep it from getting too brown. Turn down heat to 350 and continue baking until crust is brown and filling is bubbling.
Cool before slicing.
Notes
Yield: 1, 9 inch piePresentation – The crust will bake best in a glass or metal pie dish.Substitutions – You can use tapioca flour or small tapioca pearls instead of the quick cooking tapioca. I usually grind the pearls in a spice grinder to make them fine and then allow the filling to sit for 30 minutes to hydrate the tapioca.Storage – Store the baked, cooled pie well wrapped at room temperature for 3 days, in the refrigerator for a week or in the freezer for up to 3 months.The filling recipe is adapted from the Good Housekeeping Cookbook 1955 Edition.