Comments on: Tart Cherry Pie

By: Bart

Bart — Sun, 11 Sep 2022 19:33:26 +0000

I followed the recipe to the letter except I did 1/4 tsp almond and 1/2 tsp vanilla and maybe a drop or 2 more of food coloring because sometimes canned cherries look pretty gray in a pie. On the top of the pie I could see some undissolved tapioca that was pretty crunchy. I picked them off with a toothpick. They dissolved on the interior BUT the pie came out quite firm once it cooled. I could eat the slice by hand with no fear of the filling dripping. I will try a bit less next time, I think.

By: Andrea

Andrea — Thu, 24 Feb 2022 15:42:27 +0000

You can grind tapioca in a coffee meal or spice grinder

By: Lauren

Lauren — Wed, 22 Dec 2021 04:30:02 +0000

In reply to Tara.

I added it in straight from the box and it worked just fine for me! But have had a few readers complain about this method…even though on the tapioca box itself has directions for using it to thicken pies. Soooo, I guess enter at your own risk?

By: Tara

Tara — Sun, 19 Dec 2021 22:04:56 +0000

Are you supposed to make the tapioca first or not? And are you using already prepared pie crusts?

By: Lauren

Lauren — Tue, 07 Dec 2021 22:03:18 +0000

In reply to Maxima.

The tapioca does not have to be prepared first! I use it dry!

By: Maxima

Maxima — Sat, 20 Nov 2021 22:37:05 +0000

Lauren, you never mention that the tapioca has to be prepared first. I used it as a dry ingredient. It’s ruined my pie.

By: Donna

Donna — Sat, 04 Sep 2021 04:30:08 +0000

The apple pie sounds great. I am going to try it.