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The bad thing about making pies in the summer is that the stove heats up the already overheated kitchen. But the good things far outweigh it: Using up the summer fruit bounty, impressing backyard barbecue guests, creating a vehicle for vanilla ice cream, etc. Today's recipe is for a not-too-sweet fresh cherry pie, and it comes from


2 tablespoons uncooked quick-cooking tapioca

6 cups pitted sweet cherries

3/4 cup granulated sugar

1/4 cup cornstarch

1 tablespoon fresh lemon juice

1/4 teaspoon almond extract

1/8 teaspoon salt

1 (15-oz.) package refrigerated pie dough (such as Pillsbury)

Cooking spray

2 tablespoons water

1 large egg white

2 tablespoons turbinado sugar


Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.

Preheat oven to 400 degrees.

Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.

Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400 degrees for 20 minutes. Shield edges of pie crust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.