When I am baking for a big crowd or when there are kids present, I always turn to this sheet cake recipe. It also serves as our go-to cake for any child’s birthday. Everyone enjoys it, and it’s incredibly simple to make.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 (15 ounce) package double crust ready-to-use pie crust
- 4 cups Bing cherries, pitted and sliced
- 1 cup white sugar
- ¼ cup instant tapioca
- 2 tablespoons lemon juice
- ¼ teaspoon almond extract
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
- Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
- Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
- Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.
- If you like a juicy pie, reduce tapioca to 2 tablespoons.
- For a beautifully brown crust, brush the top crust and edge with a whipped egg.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 254 mg |
| Sugars | 36 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made recipe exactly as presented, in my oven it needed another 10 minutes cooking. This pie was excellent.