Homemade Triple Cherry Pie

• Vegetarian

• Produce

  • 2 1/2 cups Sour cherries, pitted
  • 1 cup Sour cherries, dried
  • 2 cups Sweet cherries, pitted

• Baking & Spices

  • 1 tsp Almond extract, pure
  • 1 1/2 tbsp Cornstarch
  • 7/8 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 2 1/2 tbsp Tapioca, quick-cooking
  • 1 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 Recipe fool proof pie crust

• Dairy

  • 1 tbsp Butter, salted
  • 2 tbsp Milk

Found on ofbatteranddough.com

Description

Ingredients

• 1 recipe Fool Proof Pie Crust, chilled for at least 30 minutes in the refrigerator
• 2½ cups pitted sour cherries
• 2 cups pitted sweet cherries
• 1 cup dried sour cherries
• ¾ cup granulated sugar
• 2½ tbsp quick cooking tapioca
• 1½ tbsp cornstarch
• ½ tsp ground nutmeg
• 1 tsp pure almond extract
• 1 tsp pure vanilla extract
• 1 tbsp salted butter
• 2 tbsp milk
• 2 tbsp granulated sugar, for sprinkling

Directions

• Roll out and partially pre-bake the bottom pie crust according to these instructions. Set aside to cool while you make the cherry pie filling.
• Preheat the oven to 375 degrees.
• In a medium size, heavy bottom saucepan, add the sweet, sour and dried cherries, sugar, tapioca, cornstarch and nutmeg. Stir gently with a wooden spoon to combine. Cook over medium-high heat, stirring constantly, until the mixture is thickened and boiling.
• Remove from the heat and stir in the almond and vanilla extracts. Pour the filling into the partially-baked bottom pie shell. Dot the surface of the cherry pie filling with small pea-size pieces of the butter.
• Remove the remaining pie dough from the refrigerator and, on a well floured surface, roll out a portion of the dough into a large circle, about 18 inches. With a pizza wheel, fluted pizza wheel or paring knife, cut the disk into 12½-inch wide strips.
• Starting in the center of the pie, lay half the strips across the top of the filling in one direction, than lay the other half of the strips across the pie, perpendicular to the first. Trim the edges of the strips so that they are even with the edge of the bottom crust.
• Roll a section of the remaining pie dough into a thin, ½-inch thick rope, about 32 inches long. Lie the rope around the edge of the pie, covering the edges of the lattice strips completely. Press the rope gently onto the edge of the pie. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.
• Using a pastry brush, gently brush the crust with milk and sprinkle evenly with the remaining 2 tablespoons of sugar.
• Put the pie on a baking sheet (to catch any drips) and place in the oven. Bake for 40 minutes. Rotate the pie in the oven and bake for an additional 30-40 minutes. The pie is done when the crust is golden brown and the filling is bubbling.
• Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing. The pie can be stored in the refrigerator for up to 3 days, but is best served slightly warm or at room temperature.