1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut up
Add To Shopping List
Let's Make It
Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Substitute frozen sour cherries, thawed and drained, for the fresh sour cherries.
How to Make Lattice-Top Pie
Prepare bottom crust and fill with cherry filling as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place five of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Serve topped with 1-1/2 cups thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.