Wednesday, July 28, 2010

Picking Cherries

One of our favorite summer activites.

We really enjoyed our homemade cherry pie with fresh whipped cream.
For the filling:
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted tart cherries
1/8 teaspoon almond extract (optional only)
1/2 teaspoon vanilla extract

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Mix and pour into crust. If you have no quick cooking tapioca, I would cook the mixture as I'm about to describe. Use 4 Tbsp. cornstarch instead of tapioca (or I have used 4 Tbsp. tapioca flour plus 1-2 Tbsp. cornstarch). In this instance, I combined everything in a saucepan, brought to a boil stirring for a few minutes, then poured the hot filling into the crust.
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