June 11, 2013, 3:05 am

Very Cherry Pie

Dried cherries add a tangy flavor to traditional cherry pie.

4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
1/4 teaspoon ground nutmeg
1 tablespoon butter

Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

Makes 8 servings.

Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.


Smeltzer Orchard Company, LLC

Call: 1-231-882-4421
Fax: 1-231-882-4430
6032 Joyfield Road
Frankfort, Michigan 49635