| original_source | tags | category |
|---|---|---|
wip |
dessert |
- 4 cups pitted sour cherries
- 1/2 cup cane sugar (try reducing to 1/3)
- 2 lemons
- 2 teaspoon almond extract
- 2 tablespoons tapioca flour
- Place all ingredients into a medium pot and cook on medium-high until reduced
- Remove pot from heat and cover
- Cool filling in refrigerator for at least an hour
I have only made empanadas, so this is guesswork
- Line a 9-in. pie plate with bottom pastry
- Add filling.
- Cover with remaining pastry; flute edges.
- Cut slits in top crust.
- Bake at 400 degrees F for 15 minutes.
- Reduce heat to 350 degrees F
- bake 30-40 minutes longer or until crust is golden brown and filling is bubbly.
- Let stand for at least an hour
- Eat.