Traditional Cherry Pie

Recipe by Charlotte J

A Midwest favorite that always gets rave reviews.

Top Review by Caryn Caldwell

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.

Ingredients Nutrition


  1. Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl, mix well. (It is not necessary to thaw cherries before using.).
  2. Let cherry mixture stand 15 minutes.
  3. Line a 9-inch pie plate with pastry, fill with cherry mixture.
  4. Dot with butter.
  5. Adjust top crust, cutting slits for steam to escape.
  6. Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
  7. Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

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