Traditional Cherry Pie

"A Midwest favorite that always gets rave reviews."
 
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Ready In:
1hr
Ingredients:
6
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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!!!!!
     
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