How to Make Cherry Pie with Fresh Cherries

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  • Your favorite double pie crust recipe or store bought the crust
  • 4 tablespoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 4 cups pitted cherries (about 21/ 2 pound before pitted)
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons butter


  1. Pre-heat oven to 400F.
  2. Pit cherries to equal 4-5 cups
  3. In a large bowl mix together the cherries, tapioca, sugar, almond extract, salt, and vanilla. Let stand for 15 minutes.
  4. Place the bottom crust into a 9-inch pie plate, lightly sprayed with cooking spray, and pour in the cherry mixture.
  5. Dot with shaved slices of butter; cover with the top crust fluting the edges to seal the pie. Cut several slits in the top for venting. Bake for 40-50 minutes until pie is golden brown.
  6. Cool and serve


I like to cover the outer edges with aluminum foil to keep the edges from browning too quickly if you do this remove the foil just before the pie is done.