Cherry Pie

We are  here visiting friends here in LA LA land where Randy is getting treated to his favorite cherry pie. The friends house where we stay is home to her famous cherry pie. Last night, Bonnie went to the kitchen to make the pie so we would have it for dessert tonight so I followed her into the kitchen to see what her secret was. I learned that she uses tapioca instead of cornstarch to thicken. So now I have the secret ingredient which I will share with you. It makes so much difference. Between the 4 of us, in the past, we have just cut it into 4 slices and have eaten the whole pie in one sitting. It is that good. Thanks Bonnie and Arnie for the great meals, the hospitality and especially the pie. Randy is exited that he is getting his fruit for the month tonight as he downs the cherry pie.

2 cans cherries (not cherry pie filling), drained, reserving juice

1 teas almond extract

1 1/2 cups sugar

3 tables tapioca pearls

1/3 cup of the cherry juice from can

2 unbaked pie crusts (she uses the Box of Betty Crocker pie crusts which I have started using. Great pie crusts. Much better than the frozen ones. Flakier and has more flavor.  Follow directions on the box for using two crusts.

In a large bowl, combine the cherries, tapioca and sugar. Stir until well combined. Stir in almond extract. (tapioca pearls will dissolve when pie is baking)

Pour the cherry juice in and stir before pouring into unbaked pie shell. Top with top unbaked pie crust. Bake in preheated 400 degree oven for about 45 minutes or until crust is golden brown.

Thanks Bonnie and Arnie for your friendship, hospitality, and especially the cherry pie.

*She sprinkled a little granulated sugar over the top crust before baking, It makes it so good. 

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