Prep 10 mins
Cook 50 mins
A Midwest favorite that always gets rave reviews.
Make and share this Traditional Cherry Pie recipe from Food.com.
- 4 cups frozen unsweetened tart red cherries
- 1 cup granulated sugar
- 3 tablespoons quick-cooking tapioca
- 1⁄2 teaspoon almond extract
- pastry for a double-crust 9-inch pie
- 2 tablespoons butter or 2 tablespoons margarine
- Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl, mix well. (It is not necessary to thaw cherries before using.).
- Let cherry mixture stand 15 minutes.
- Line a 9-inch pie plate with pastry, fill with cherry mixture.
- Dot with butter.
- Adjust top crust, cutting slits for steam to escape.
- Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
- Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Delicious! My first cherry pie ever, and I was nervous about it, but it came out perfectly. I used freshly picked cherries. They were a little tart still, so I added a little extra sugar. I pitted the cherries the evening before then put them in a covered bowl in the fridge overnight. They were slightly brown the next day but otherwise fine. The juice boiled over when I baked the pie, so it helps to have it on a foil-lined pan so it doesn't drip onto the bottom of your oven.
Cherry is not my favorite pie but my dd wanted one so I made this for her and it was wonderful! I made a different recipe several weeks ago with canned cherries and the frozen ones were much better color wise and in taste and texture. Thanks for the great recipe, it will be a regular for us.
The texture of the filling is so so perfect! After mixing I ran to the grocery store & let sit on counter until I returned (about 45 minutes). This in no way adversely affected the texture of the filling. Unfortunately, I did not heed TART cherries & used Dole frozen sweet cherries instead - making me end up with a pie that was a bit blandly sweet. I will make this again using TART cherries (or adding a couple of teaspoons of lemon juice if I can't find TART cherries because the texture of the filling from the tapioca is just right. I may be tempted to increase the almond extract to 1 teaspoon as well (but perhaps I should simply repeat it as written, eh?). Thank you for a cherry pie filling I will make again Charlotte J.