Desserts · Recipes

Cherry Pie

Goes great with ice cream, and a cup of coffee black as midnight on a moonless night
Prep Time30 minutes
Cook Time1 hour
Resting time2 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cherry, pie
Servings: 1 pie


  • a large mixing bowl
  • a 9" pie dish
  • a rubber spatula


  • 2 pie crusts (see ingredients in recipe linked below, in the Notes section)
  • 2 lbs pitted cherries (frozen ones should be already pitted; if using canned, about 3 cans, or 4 cups; avoid the "pie cherries")
  • 8 oz white sugar (about 1 cup)
  • 1.5 oz quick mixing tapioca (about 4 tbsp)
  • 1.5 tbsp butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/8 tsp salt


  • Make 2 pie crusts
    See recipe below, in Notes (1 hour and 15 minutes)
  • Preheat oven to 400°F
  • In the large mixing bowl, mix all of the ingredients together with the spatula, except for the butter
    2 lbs pitted cherries, 8 oz white sugar, 1.5 oz quick mixing tapioca, 1/2 tsp vanilla extract, 1/4 tsp almond extract, 1/8 tsp salt
  • Line the pie dish with one of the pie crusts
    2 pie crusts
  • Pour the mixture into that bottom pie crust
  • Flake the butter on top of the filling
    1.5 tbsp butter
  • Either cut the second pie crust into strips and place the strips on top, making a lattice, or place the whole crust on top and cut vents into it
    2 pie crusts
  • Crinkle the edges so the top crust sticks to the bottom on
  • Put the pie in the oven, and place a cookie sheet or something underneath it, since liquid from the pie is likely to bubble over.
    (If baking in a toaster oven, cover with aluminum to avoid burning)
  • Bake at 400°F for about an hour until the crust is golden brown
  • Take the pie out and let it cool for at least an hour before slicing


Adapted from UNC Press.
See Pie Crust recipe, if need be.