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Berry Cherry Pie

June 27, 2010

It’s tart cherry season at your local farmers’ market! This means there are tons of bright red pints of cherries just waiting to be put into a pie like these:

It’s also strawberry season…and that is the inspiration for a berry cherry pie!  Hope you like it.

You will need…

  • 3 pints fresh tart pie cherries, pitted and with much of the juice drained
  • 1 quart fresh strawberries, de-stemmed and sliced
  • 5 T tapioca
  • 1 c sugar
  • 1/4 t salt
  • 1/4 t almond extract
  • 1/2 t vanilla extract
  • 1 1/2 T butter, chopped roughly into chunks
  • 2 pie crusts

Then you…

  1. Preheat the oven to 350.
  2. Combine the cherries and strawberries in a large mixing bowl with the tapioca, sugar, salt and extracts. Allow to sit for 15 minutes.
  3. Spray a pie plate with cooking spray and add the bottom crust.
  4. Fill with the fruit mixture and dot with the butter.
  5. Add a top crust — either in a lattice design or cut steam holes to vent!
  6. Bake on a cookie sheet (in case of bubbling over) about 50-55 minutes.
  7. Allow to cool for at least 20 minutes on a rack before serving; you want to allow the filling time to cool enough to set.
  8. Serve with whipped cream.

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