Baked Fresh Cherry Pie Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - recipe pastry for a 9 inch double crust pie
  • 4 tablespoons - quick-cooking tapioca
  • 1/8 teaspoons - salt
  • 1 cups - white sugar
  • 4 cups - pitted cherries
  • 1/4 teaspoons - almond extract
  • 1/2 teaspoons - vanilla extract
  • 1 1/2 tablespoons - butter
  • Directions:

    Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.

    Roll out half the crust and line a 9-inch pie pan. Refrigerate until needed. Roll out the top crust and set aside.

    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. Let cool for several hours before slicing.

    Brief Description

    Original recipe makes 1 9-inch pie

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 50 min


    Posted By:


    Posted On:

    September 21, 2013

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