Return to Content

No-Lie Cherry Pie

No-Lie Cherry Pie
0 votes, 0.00 avg. rating (0% score)
by in Feb 2001

Yield: Makes 6 to 8 slices.

Ingredients:

  • Pastry for 2 crusts
  • 1/2 to 3/4 cup sugar
  • 2-1/2 tablespoons tapioca
  • 1/8 teaspoon salt
  • 1/2 cup cherry juice (from can)
  • 2 cups canned sour red cherries (drained)
  • 1/8 teaspoon cinnamon
  • 1 teaspoon butter

Instructions:

Prepare pastry. Preheat oven to 475 degrees F. Blend sugar, tapioca, and salt, then add cherries and let stand while you roll out the dough. Line bottom of 9" pie pan with one crust, fill with cherry mixture, sprinkle with cinnamon, then dot with butter. Cover with top crust and seal edges, cutting vents. Bake for 10 minutes, then reduce heat to 400 degrees F and bake a half hour, until crust is crisp and filling is bubbling. Cool and serve.
Updated Wednesday, February 9th, 2005

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111