How To Make Cherry Pie

To make the cherry filling, you will want to add sugar and tapioca to drained tart cherries. The tapioca will act as a thickener, creating a dense filling. You can add some almond extract and butter to the filling to a little complexity to the pie. After the mixture is combined, reintroduce some of the liquid from the drained cherries. As the pie cooks, the liquid will thicken. Using your homemade pie crust, place the filling in the crust. To allow the top of the crust to stick, use an egg wash to connect the bottom shell to the top. You can use a solid top or a lattice top, but make sure there is a spot for the heat to release while the pie bakes. Before you stick the pie in the oven, egg wash the top crust so it achieves that perfect golden brown color. In this video, Chef Susie provides an online cooking lesson for making a tart cherry pie. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Cherry Pie Recipe
Makes 1, nine inch pie

Ingredients:
1 oz. tapioca
1 pinch of salt
8 oz. granulated sugar
1/4 teaspoon almond or vanilla extract
1 1/2 lbs. canned pitted cherries, drained and the liquid reserved
1/2 oz. unsalted butter
Egg wash and sanding sugar as needed

Method:
1. Stir the tapioca, salt and granulated sugar together. Add the extract to the cherries
2. Stir in about 4 oz. of liquid drained from the cherries, adding ehough liquid to moisten the cherries
3. Allow the filling to stand for about 30 minutes. Stir gently and fill an unbaked pie shell. Cut the butter in pieces and dot the butter in the filling
4. Egg wash the the edges and place a top crust over the filling
5. Seal and flute the edges, cut a whole or slits in the top and brush the top crust with egg wash and sprinkle with sugar if desired
6. Bake at 375 degrees for 50-60 minutes

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