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Cherry Pie III

Reviewed: Jun. 3, 2012
I tried this recipe with a few alterations. I used 8 cups of frozen cherries, 3 Tbsp. quick tapioca, 10 tsp. cornstarch, and 2 cups sugar (prefer pie a little tart), 2 Tbsp. butter, and 1/2 tsp. almond extract. I actually made this a cobbler because I hate a soggy bottom crust, which invariably happens after the pie sits for a while. I buttered a 12 inch square Corning Ware casserole dish, placed the cherry filling in it, and covered it with a crust made from half of the dough (divided dough into 2 balls before chilling). The crust was very easy to blend and roll, and I used a 1-cup Crisco stick (which was not chilled) instead of chilled shortening. This is a delicious recipe.
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