Tart Cherry Pressure Cooker Pie

Tart Cherry Pressure Cooker Pie


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This tart cherry pie is made quick in a pressure cooker. With just a few ingredients you can create this delicious pie.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • 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 tart cherries
  • 1/4 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1-1/2 Tbs. butter

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Place 2 C. of water in the pressure cooker and place a rack at the bottom so no water gets into the pan. Place bottom crust in 7 inch springform pan. 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 the springform pan in the bottom of the pressure cooker on top of the rack. Lock the lid of the pressure cooker and cook on high heat for 1-3 minutes.  Then lower the heat to maintain the pressure cooker for about 15 minutes.  After 15-20 minutes turn the heat off and let it sit for about 10 minutes.  Carefully of the steam when unlocking the lid.  Let sit and cool.

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