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.
OH, so sweet! I grew up with this pie, in Iowa! Had to pick my own cherries to get it, but it was worth the work. Thanks for this classic recipe and a whole flood of memories!!!!!