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Bing Cherry Pie

Prep Time:
30 min

Total Time:
1 hr 20 min

Makes:
10 servings

What You Need

1-1/2 lb. Bing cherries, pitted (4-1/2 cups)

1 cup sugar

1/4 cup MINUTE Tapioca

1 Tbsp. lemon juice

1/4 tsp. almond extract

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 Tbsp. butter or margarine

1-1/4 cups thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 400°F. Toss cherries with sugar, tapioca, lemon juice and almond extract until evenly coated. Let stand 15 min.; stir.

PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with remaining pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool. Serve topped with the whipped topping.

Kraft Kitchens Tips

Size-Wise

Celebrate cherry season with this classic dessert. It's sure to appeal to both friends and family!

Food Facts

Any sweet cherry can be used if Bing cherries are not available. Fresh fruit varies in sweetness. Taste a cherry and determine if you need to use all the sugar. If they are very sweet, you can decrease the sugar to 3/4 cup.

How to Make a Lattice-Top Pie Crust

Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 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 bottom crust over ends of strips. Seal and flute edge. Bake as directed.

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