Fresh Baked Cherry Pie

Fresh Baked Cherry Pie


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A quick and painless cherry pie that is certainly delicious.

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  • 1 recipe pastry for a 9" double crust pie
  • 4 Tbs. quick-cooking tapioca
  • 1/8 tsp. salt
  • 1 C. white sugar
  • 4 C. pitted cherries
  • 1/4 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1-1/2 Tbs. butter

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Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips. Bake for 50 minutes in the preheated oven, until golden brown.

Reviews (2)

  • You can buy tart cherries already pitted at the grocery for anyone who hasn't looked for them before. You can substitute flour for the tapioca and if you don't want to use almond you can put a little cinnamon in your cherry pie.

    Flag as inappropriate GrandmaBetty  |  June 29, 2008

  • My daughter claims that I never met a kitchen tool I didn't love. One of them is my pitter for olives, cherries, etc. PItting fresh cherries for pies makes this little tool indespensible. Wouldn't be without it.

    Flag as inappropriate Addie  |  June 27, 2008

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