Triple Cherry Pie Recipe
Posted August 11, 2011 – 1:47 pm in: Baking, Dessert, Pie
(NC)—Summer means that world famous Northwest cherries are in season.
This fresh and simple recipe offers an iconic dessert option the whole family will love.
Dessert Triple Cherry Pie
Ingredient List:
- 2 1/2 cups (500 g) fresh, sweet northwest cherries (about 1 pound), pitted
- 2 1/2 cups (500 g) fresh or frozen tart cherries (about 1 pound), pitted
- 1/2 cup (100 g) dried Northwest cherries
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons (25 g) quick-cooking tapioca
- 1/2 teaspoon (2 g) almond extract
- 1/4 teaspoon (1 g) ground nutmeg
- Pastry for 2-crust, 9-inch pie
- 1 tablespoon (14 g) butter, chopped
Preparation Method:
Combine sweet cherries, tart cherries, dried cherries, sugar, tapioca, almond extract, and nutmeg in a large bowl; mix well. Let stand 15 minutes. (It is not necessary to thaw frozen tart cherries before using.) Line a 9-inch pie plate with half the pastry. Fill with cherry mixture; dot with butter. Roll out remaining pastry and cut into six strips about 1-inch wide and 10-inches long. Weave into a lattice pattern over cherries. Trim edges, pinching top and bottom crusts together. Bake in a preheated 375ºF (190.5 ºC) oven 50 to 60 minutes, or until crust is golden and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning. Let cool before serving.
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