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You are here: Seasoned Cooking » All Issues » February 1999 Issue » This Article » Page 2

February 1999 Issue

A Month of Holidays

by Victoria Smith

Table of Contents | Single-page view

Page

For Washington's Birthday, I am resurrecting the cherry tree myth.

Conversions | More recipes like this

Fresh Cherry Pie

4 cups fresh or pitted tart cherries (20 ounces)
1 cup sugar
3 tablespoons quick-cooking tapioca
1 tablespoon cherry brandy
1 teaspoon finely shredded lemon peel
Pastry for double crust pie
1 tablespoon margarine
In a large bowl, combine cherries, sugar, tapioca, brandy, lemon peel and 1/8 teaspoon salt. Let stand 20 minutes, stirring occasionally. Fill a 9" pastry shell with the cherry mixture; dot with margarine. Adjust top crust. Seal and flute edge high. Cover edge of pie with foil. Bake in a 375 Degree F oven for 30 minutes. Remove foil; bake for 25 to 30 minutes more or until golden. Cool pie on a wire rack.

Yields: 8 servings
Preparation Time: About an hour and a half.

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