Delicious – utilizes fresh cherries!
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 4 tablespoons quick-cooking tapioca
- ⅛ teaspoon salt
- 1 cup white sugar
- 4 cups pitted cherries
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ tablespoons butter
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie 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 pie on a foil-lined cookie sheet–in case of drips!
- Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 286 mg |
| Sugars | 35 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
It’s so good! I always make it for thanksgiving and everyone loves it, although if you don’t like the cherries falling out of your pie as you eat it I recommend mixing a packet of gelatin with about 1/2 or 1 cup of water and mixing it in, I find that it helps keep the cherries together quite nicely and tastes delicious. I also mix softened butter w/ a bit of brown sugar and spread it on the top crust for a nice brown and crispy crust. If you like raspberries you can switch the cherries for raspberries its really good.
I’ve used this sort of recipe before for berry pies. I skipped the extracts. And I would definitely use 7 cups of cherries instead of 4 for a fuller pie.
Not sure about the almond extract. However, it’s still in the oven.
First time ever making a cherry pie- and have to say it was easier than I thought it would be. Especially pitting the cherries- I chilled them in ice water for about 15 minutes before, and used a straw to push out the pit from top through bottom. I did this the evening before I made the pie, so the hard work was over. I followed recipe and even latticed the top. Hardest part for me was keeping my son from eating it before it completely cooled!
Excellent pie huge hit went with 1.25 cups of sugar and margarine on top of the lattice crust we are non dairy. Will make again while cherries are in season may freeze some too.
Followed recipe precisely, but filling was way too sugary sweet. It may have been OK if made with sour/tart cherries but cherry type was not indicated and I used regular sweet/eating cherries.
Followed recipe precisely, but filling was way too sugary sweet. It may have been OK if made with sour/tart cherries but cherry type was not indicated and I used regular sweet/eating cherries.
Easy instructions, taste was great (I didn’t have almond extract, so skipped that) but mine didn’t set up for some reason. My cherries were from frozen. If I make it again I will add some flour or corn starch and see how that goes.
Excellent recipe! First homemade cherry pie I’ve ever had or made. The texture was perfect like over reviews stated, and sliced wonderful. Nothing was said about the size of the cherries so I left mine almost whole minus the pit and i could have cut them in quarters and liked it a bit more (personal preference). I also doubled the extracts. Will definitely make again for family.
It was very tasty. I didn’t make it into a regular pie but used it to make tiny individual pies using a muffin pan. Ummmm
Wow! This is fantastic!
Great!
First time making pie using fresh cherries and will never go back to canned! Did not have tapioca so subbed with cornstarch. Sprinkled top with cinnamon/sugar mix. Hubby really impressed!
I used a ready-made crust for this and it was great. I altered the recipe slightly and used a tsp of vanilla extract and a tsp of chocolate bitters. It turned out great. Cherry with a chocolate undertone!
Cherry pie is my absolutely my favorite and this is one of the best. The cherries maintain their fresh taste and shape with just the right amount of sweetness.
I used Splenda Pour instead of sugar as my husband is diabetic. The tapioca and sweetener crusted the cherries and didn’t dissolve once baked.
I didn’t have the almond flavoring so I used a little more vanilla. It was perfect for the cherries we have !
This is truly a winner! I make it exactly as the recipe calls. Tart but so yummy. Rave reviews no matter where I take it. Hubby’s favourite
We made this with cherries we picked and froze! This pie was beyond delicious. Not sickening sweet and just right! We all loved it! We cheated and used store bought crusts! So good!
I made it exact as the recipe called for and it was not as sweet as I would have liked but I used Rainer cherries (local Washington state cherry) and they aren’t as sweet. I also wished I had brushed the crust with egg white and sprinkled with granulated sugar.
No changes needed. Just made this again for the 3rd time in 2 weeks. It’s cherry season and I intend to take full advantage.