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TCP Kitchen

Your Best Pies

Finding perfect ideas for dessert this month is easy as, well, pie

What makes a home (or roadside café) more inviting than homemade pie? Because few desserts inspire more devotion, we asked for your favorite ways to fill a crust. Whether you prefer a lattice topping or a cloud of meringue, buttermilk custard or fresh fruit, you’ll find a recipe here to make your family swoon. This Cherry Pie recipe is from the recently published The Best of Typically Texas Cookbook ($29.95; price includes tax, shipping and handling), Texas Co-op Power’s collection of over 700 recipes that celebrate the legacy of Texas home cooks who have been making great food, and plenty of pies, for decades.

Cherry Pie

Elaine Pearson | O’Donnell, Lyntegar EC

This recipe has long been a family favorite, says Pearson, although she’s tweaked the old standby over the years. “I have added and taken away until it is just right for us,” she says.

1 can (14 ounces) sour cherries, drained and chopped
2 1/2 tablespoons tapioca
1 cup sugar
1/2 cup cherry juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Red food coloring (optional)
2 9-inch pie crusts, unbaked Ground nutmeg, to taste
2 tablespoons (1/4 stick) butter, cut into small chunks
Cinnamon to taste

1. Preheat oven to 325 degrees.

2. Combine the cherries, tapioca, sugar, cherry juice, almond extract, salt and food coloring, if using, in a mixing bowl and let mixture stand for a few minutes.

3. Pour into an unbaked pie crust that has been lightly dusted with nutmeg. Dot with butter.

4. Cut second crust into strips and make lattice-type top crust. Sprinkle generously with cinnamon and sugar.

5. Bake until bubbly and nicely browned.