Filling:
1 1/2 ounces Tapioca
1 pinch Salt
1 pound Granulated sugar
1/2 teaspoon Almond extract
3 pounds Canned pitted cherries, drained, liquid reserved
To Finish:
2 shells Basic Pie Dough (Mealy Dough) unbaked
1 ounce Unsalted butter
Egg wash, as needed
Sanding sugar, as needed
Yield: 2 Pies
1. Stir the tapioca, salt and granulated sugar together. Add the almond extract and cherries.
2. Stir in up to 8 fluid ounces (240 milliliters) of the liquid drained from the cherries, adding enough liquid to moisten the mixture thoroughly.
3. Allow the filling to stand for 30 minutes. Then stir gently and place the filling in the unbaked pie shells.
4. Cut the butter into small pieces. Dot the filling with the butter.
5. Place a top crust or a lattice crust over the filling; seal and flute the edges. If using a full top crust, cut several slits in the dough to allow steam to escape. Brush the top crust or lattice with an egg wash and sprinkle with sanding sugar.
6. Place on a preheated sheet pan and bake at 400°F (200°C) for 50 to 60 minutes.
Notes: Method: Baked Fruit Filling
1 1/2 ounces Tapioca
1 pinch Salt
1 pound Granulated sugar
1/2 teaspoon Almond extract
3 pounds Canned pitted cherries, drained, liquid reserved
To Finish:
2 shells Basic Pie Dough (Mealy Dough) unbaked
1 ounce Unsalted butter
Egg wash, as needed
Sanding sugar, as needed
Yield: 2 Pies
1. Stir the tapioca, salt and granulated sugar together. Add the almond extract and cherries.
2. Stir in up to 8 fluid ounces (240 milliliters) of the liquid drained from the cherries, adding enough liquid to moisten the mixture thoroughly.
3. Allow the filling to stand for 30 minutes. Then stir gently and place the filling in the unbaked pie shells.
4. Cut the butter into small pieces. Dot the filling with the butter.
5. Place a top crust or a lattice crust over the filling; seal and flute the edges. If using a full top crust, cut several slits in the dough to allow steam to escape. Brush the top crust or lattice with an egg wash and sprinkle with sanding sugar.
6. Place on a preheated sheet pan and bake at 400°F (200°C) for 50 to 60 minutes.
Notes: Method: Baked Fruit Filling
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