1 pkg. (400 g) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter
1-1/4 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven to 400°F.
Toss cherries with sugar, tapioca, lemon juice and almond extract until evenly coated. Let stand 15 min.; stir.
Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool. Serve topped with Cool Whip.
Kraft Kitchen Tips!
Celebrate cherry season with this classic dessert. It's sure to appeal to both friends and family!
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 strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 5 g
Cholesterol 5 mg
Sodium 150 mg
Total carbohydrate 55 g
Dietary fibre 1 g
Sugars 31 g
Protein 3 g
10 servings, 1 piece (128 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.