Easy Cherry Pie (Frozen Cherries/Extreme Low Fat)

"This is a pie that can be made all year long as it is made with frozen cherries, the filling is fat free so enjoy a few pieces without guilt! make certain to measure the full amounts of each cornstarch and tapioca :)"
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
Ready In:
1hr 19mins




  • Set oven to 425 degrees.
  • Prepare a glass 8-inch pie plate.
  • Roll out one pastry into about a 9-1/2-inch circle.
  • Gently fit into bottom of the pie plate.
  • In a bowl combine the well-drained cherries, 3/4 cup sugar, cornstarch and tapioca; toss gently to combine.
  • Spoon the cherry mixture into the pie crust.
  • Top with remaining pastry.
  • Press edges of bottom and top pastry together, then trim and flute.
  • Cut a couple of steam vents in the top pastry.
  • Brush the top of the crust with half and half cream, then sprinkle with 2-3 teaspoons sugar.
  • Place the pie on a baking sheet to catch spills.
  • Bake at 425 degrees for 10 minutes.
  • Reduce heat to 375 degrees, continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly (cover edges with foil if necessary to prevent browning).
  • Cool pie on a rack, before slicing.

Questions & Replies

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  1. Cherry pie is my favorite kind of pie and this one did not disappoint! It is so easy to make and the result is heavenly. This is similar to how I usually make my cherry pie, but I have never used BOTH tapioca and cornstarch at the same time for mine, but it works great. The filling was not runny at all. I added about 1/4 t of almond extract and used WiGal's "Recipe#291722" for the crust. I baked mine for 50 minutes at 375 degrees the entire time and it was done perfectly.
  2. I don't like to tweak recipes on the first go-round, but I didn't have a choice this time. All they had at the grocery store this time was a mix of sweet and tart cherries. I have largish pie plates, so I doubled the amount of mixed cherries and did about 1.5 times the amount of the rest of the ingredients (didn't need as much sugar because of the sweet cherries in the mix and it thickened up great with the smaller amount of tapioca and corn starch). This recipe is definitely a keeper! I will use the normal amounts when I make it with tart cherries only, but it was really good with the mix!



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