1 pastry , for a 9" double crust pie
4 tbsp tapioca, quick-cooking
⅛ tsp salt
1 cup white sugar
4 cup tart cherries, pitted
¼ tsp almond extract
½ tsp vanilla extract
1 ½ tbsp butter
Place 2 cups of water in the pressure cooker. Place a rack at the bottom so the water doesn’t get into the springform pan.
Place bottom crust in 7 inch springform pan. Set top crust aside, covered.
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 the springform pan in the bottom of the pressure cooker on top of the rack. Lock the lid of the pressure cooker and cook on high heat for 1-3 minutes.
Then lower the heat to maintain the pressure cooker for about 15 minutes. After 15-20 minutes turn the heat off and let it sit for about 10 minutes. Carefully of the steam when unlocking the lid. Let sit and cool.
Sugar: 40g
:
Calcium: 19mg
Calories: 319kcal
Carbohydrates: 68g
Fat: 4g
Fiber: 3g
Iron: 2mg
Potassium: 289mg
Protein: 4g
Saturated Fat: 1g
Sodium: 232mg
Vitamin A: 170IU
Vitamin C: 8mg
