Dried cherries add a tangy flavor to the traditional cherry pie.

Ingredients:
4     cups frozen unsweetened tart cherries
1    cup Brownwood Acres Montmorency Dried Tart Cherries
1     cup granulated sugar
2     Tbsp quick cooking tapioca
1/2     tsp almond extract
1    pastry for 2-crust, 9-inch pie (use refrigerated pie crust) 1/4 teaspoon ground nutmeg
1     Tbsp butter

Directions:
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 foil to prevent over browning.

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

This entry was posted on Tuesday, July 14th, 2009 at 4:09 pm and is filed under Desserts, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.