QUICK & EASY CHERRY PIE another easy Thanksgiving recipe

How are you doing, my little turkey master? Feeling pumped to have the gang together this weekend? What are you making? Are you excited? A little anxious? Well, sister-friend, have no fear cause we are here to help with all those last minute cooking needs! You’ve got the bird handled and possibly some sides, but now it’s time to fill in all the extra little details – rolls, appetizers, and most importantly DESSERT! Don’t know what to do and don’t know if you can handle another 45-step recipe? Girl, we got you. Try this 4 step, 30-minute prep cherry pie and don’t look back! Delicious, easy & a total crowd-pleaser — what could be better? 

easy thanksgiving cherry pie via lauren kelpeasy thanksgiving cherry pie via lauren kelp

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Cook time: 
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Serves: 1 pie
  • 4 tablespoons quick-cooking tapioca
  • ⅛ teaspoon salt
  • 1 cup white sugar
  • 4 cups pitted cherries
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1½ tablespoons butter
  • Store bought crust (9 inch)
  1. Preheat oven to 400 degrees F & place bottom crust in pie pan. Set top crust aside, covered.
  2. Roll out half the crust and line a 9-inch pie pan. Refrigerate until needed. Roll out the top crust and set aside.
  3. In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
  4. Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

easy thanksgiving cherry pie via lauren kelp