This classic cherry pie made with Bing cherries is a nice variation to the sour cherry pie.
Ingredients
- double crust ready-to-use pie crust: 1 pack (15 ounce pack)
- Bing cherries, pitted and: 4 cups (sliced)
- white sugar: 1 cup
- instant tapioca: 0.25 cup
- lemon juice: 2 Tbsp
- almond extract: 0.25 tsp
- unsalted butter: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
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Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
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Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
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Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.
