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Cherry Pie Recipe

Pan size: 9 inch pie plate
Temp: 400°F degrees
Cherry pie baking time: 40 to 45 minutes
Servings: 8

Cherry Pie Baking Directions

Brighten up your Cherry Pie with bright accents

9 inch double pie crust
2 cups, pitted tart red cherries
2/3 cup apple juice
1 cup sugar
3 tablespoons quick cooking tapioca
several drops red food coloring
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup chopped pecan
4 tablespoons milk
large sugar granules
red and green food coloring

Divide pastry into two large balls and one small ball for the 4 leaves and 2 cheery accents on top. Roll out top and bottom pie crust. Line 9 inch pie plate with bottom pastry. In bowl, combine cherries, apple juice, sugar, tapioca, food coloring, salt, and extract. Let set 15 minutes.

Preheat your oven. Stir pecans into cherries. Pour cherry mixture into pie plate. Place top crust over filling; seal and flute edges. Roll out small piece of dough, cut out 4 leaves and 2 rounds.

Brush the top crust with milk, divide remaining milk to small bowls, add a drop or two red coloring into one dish and green in the other. Brush leaves with green milk the cherries with red milk, place on top of crust, cut slits from leave to cherries for steam vents.

In a small zip lock bag add 2 drops green food coloring and 2 tablespoons large sugar, shake to color sugar, spoon green sugar onto the leaves. Repeat for the red sugar. spoon onto cherries, sprinkle the remaining sugar round the top. Bake Cherry pie for 4o to 50 minute. Serve Cherry Pie warm with vanilla ice cream or chill and serve with whipped cream.