Ernie's Twisted Cherry Pie

Sensational American Cherry Pie

A man's pie made by a man for cherry pie devotees. This amazing contribution to American culture is the recipe of Ernie Christie, avid bicyclist. Begin the filling first. While it rests you can work on the crust. We cannot say how many this recipe serves, for once you’ve had a bite, it may just one.
1 recipe Ernie's Flaky Pie Crust

3 cans 14.5-ounce each of different cherries, (2 cans of water-packed sour cherries and 1 can sweet Bing cherries). Drain, reserving juice
3 1/3 tablespoons instant tapioca
1/4 teaspoon salt
1 1/2 cup white sugar
1/2 teaspoon almond extract
1 tablespoon butter
2 teaspoons raw sugar (also known as turbinado sugar)
1 Measure reserved cherry juice 3/4 cup minus 1 tablespoon. Pour into bowl - discard the rest. Combine juice with the tapioca, salt, white sugar and almond extract. Stir and add cherries. Let stand for 20 minutes.

2 After the filling of cherries in juice stands, pour into pie crust shell, filling almost to the top.

3 Dot pie with butter just before putting on top crust. Wet finger and run around pie shell rim of crust to help bind with top.

4 Lay top crust on so that it drapes over the edge. Trim with 3/4 inch overlap. Fold overlap under, pinch and twist edges. Cover outer edge of pie crust with 1-inch strip of aluminum foil to keep edges of crust from getting too brown.

5 With a sharp knife, make several cuts in top crust so that steam will release during cooking.

6 Bake at 425°F for 50 minutes total time or until pie filling is bubbling and parts of crust begin to turn light brown.

7 At 35 minutes, fifteen minutes before done cooking, remove the foil. At 40 minutes, 10 minutes before done cooking, sprinkle raw sugar over top.

8 When pie is partly browned and bubbling, remove from oven. Allow to cool completely - at least 90 minutes.

pie 9 inch wide with two crusts  use metric
original recipe yield: 8 people
Notes NOTE Pay attention to the length of time cooking, making sure pie is not overcooked. The proportion of tapioca is key to the filling - too little and it is runny, too much and it is too stout.

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