Tart Cherry Pressure Cooker Pie Recipe

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Recipes.net Team Published: May 20, 2020 Modified: December 11, 2020
Tart Cherry Pressure Cooker Pie Recipe

This tart cherry pie is made quick in a pressure cooker. With just a few ingredients you can create this delicious pie.

How To Make Tart Cherry Pressure Cooker Pie

  • 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
  1. 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.

  2. Place bottom crust in 7 inch springform pan. Set top crust aside, covered.

  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.

  4. 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.

  5. 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.

How To Make Tart Cherry Pressure Cooker Pie

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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:
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Ingredients

  • 1 pastry , for a 9" double crust pie
  • 4 tbsp tapioca, quick-cooking
  • tsp salt
  • 1 cup white sugar
  • 4 cup tart cherries, pitted
  • ¼ tsp almond extract
  • ½ tsp vanilla extract
  • 1 ½ tbsp butter

Instructions

  1. 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.

  2. Place bottom crust in 7 inch springform pan. Set top crust aside, covered.

  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.

  4. 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.

  5. 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.

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