Posted by: Pat T 07-01-99 1:01 PM
Triple Cherry Pie
2-1/2 cups fresh or frozen tart cherries (about 1 pound), pitted
2-1/2 cups fresh sweet cherries (about 1 pound), pitted
1/2 cup dried tart cherries
3/4 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
Pastry for 2-crust 9-inch pie
1 tablespoon butter, chopped
Preheat oven to 375.
Combine tart cherries, sweet 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 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 for 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.
Makes 8 servings.