This not-too-sweet cherry pie is delicious on its own, and even better served warm with a scoop of vanilla ice cream.
2 tablespoons uncooked quick-cooking tapioca
6 cups pitted sweet cherries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
2 tablespoons water
1 large egg white
2 tablespoons turbinado sugar
How to Make It
Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.
Preheat oven to 400°.
Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.
Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.
Some pie connoisseurs prefer sour cherries; we love the way sweet ones worked in this filling. A cherry pitter makes quick work of preparing them. We like the OXO Good Grips Cherry Pitter ($12), which also does a good job of pitting olives.
I was soo pleased with this pie the first time i made i'm even making it for Christmas with very pricy out of season fresh cherries.. but it is that good!
Not sure what the meal was that this ended.. but probably roasted chicken .. but the desert was the high pont of the meal!
*oh i used tapioca flour instead of grinding the tapioca beads.. works wonderfully also use about 1/3c the splenda /sugar mix to make it more diabetic friendly... doesn't require that much sweetener.. the cherries are sweet after all!*
Way too much sugar in this recipe for it to be considered light or healthy. Look at the Nutritional Info and notice how the grams of sugar is left out. But the number of carbs is large (47 grams) for such a small piece so that is the main clue. I have found that when I cut the sugar in half in these filling recipes, it still tastes great....actually better!
After serving it to foodie friends, it was voted the best cherry pie they'd had, hands down - and far from store-bought. (Some people should not judge before preparing it) ;-) Very easy to make, and proof again of the genius of the Cooking Light test kitchen - the tapioca flour and sugar ratio is perfection. You can find the tapioca flour already ground in some stores.
I thought this was a tasty pie, but the portion size is so tiny, I don't think it's really "light." Twelve servings from a 9-inch pie are tiny slivers. With 282 calories for such a tiny piece, I think I will try another recipe.
I love pie and love to make them but never-ever liked cherry pie.... until I tasted this one. Made it last year and many times since, friends ask for again and again (me too). Have not not change a single ingredient.
It is an ALLSTAR!
Real Cherry Pie does not use Sweet Cherries but Sour Cherries..this recipe is basically what you get when you buy a Cherry Pie at the grocery store pre-made...nothing fresh about it. Not only would I not make it again I wouldn't make it the first time.
This was the first pie I've ever made in my life, although I do cook everyday. I followed the recipe exactly as written and it turned out awesome. All my friends that I made it for loved it. Very happy with how this turned out, without any adjustments.
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