Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Source: Midwest Living


Recipe Summary

30 mins
2 hrs
1 hr 15 mins
45 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together the 1-1/4 cups granulated sugar, quick-cooking tapioca, and cornstarch; add frozen cherries and lemon juice. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally. (If using fresh cherries, let cherry mixture stand about 15 minutes or until a syrup forms; stirring occasionally.)

  • Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.

  • Transfer cherry mixture to the pastry-lined pie plate. Cut slits in remaining pastry to make a pretty design; place on filing. Trim overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush top pastry with a little water. Sprinkle the 1 tablespoon sugar on top pastry. To prevent overbrowning, cover edge of pie with foil.

  • Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 50 minutes more or until filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

Two Crust Pie Shell (Helen Fletcher's No-Fail Pie Crust)

In a large bowl, stir together 3 cups cake flour or all-purpose flour, 1/2 cup all-purpose flour, and 1 1 /2 teaspoons salt. Using a pastry blender, cut in 3/4 cup cut-up cold butter and 1/4 cup shortening until pieces are pea-size. In a small bowl, stir together 6 tablespoons cold water, 1 lightly beaten egg and 2 teaspoons lemon juice or vinegar. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add another 1 tablespoon water and gently toss to moisten evenly (should be a mass of very large crumbs). Turn crumb mixture out onto a lightly floured surface. Gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Flatten each into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill 1 to 2 hours or until easy to handle. On a lightly floured surface, roll one disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish. Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes.

Nutrition Facts

632 calories; fat 25g; cholesterol 72mg; saturated fat 13g; carbohydrates 97g; mono fat 8g; poly fat 3g; insoluble fiber 3g; sugars 42g; protein 7g; vitamin a 1895IU; vitamin c 11.8mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.1mg; folate 125mcg; vitamin b12 0.1mcg; sodium 573mg; potassium 265mg; calcium 40.4mg; iron 4.7mg.