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Cherry Pie


Cherry Pie

Cherry Pie

Photo © Molly Watson
What says summer like cherry pie? Not much. Take the time to make a lattice crust and wait for the oohs and aahs to follow. Fresh, local sweet cherries are always good to use, but this pie (like most baked goods) is just as delicious with frozen fruit too. As with any fruit pie, ice cream or whipped cream on the side is always welcome.

Note: This pie recipe calls for quick-cooking tapioca to thicken the filling. Feel free to use cornstarch or flour if you prefer but know that the filling may be cloudy or a bit gummy when compared to a tapioca-thickened pie!

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour, 40 minutes


  • About 2 lbs. sweet cherries
  • 1/4 - 1/2 cup sugar or brown sugar
  • 1 Tbsp. lemon juice
  • 1/4 tsp. salt
  • 2 Tbsp. quick cooking or instant tapioca
  • A double pie crust (either your favorite recipe or store-bought, I like this Perfectly Flaky Pie Crust)


  1. Preheat oven to 350°F. Pit the cherries (see How to Pit Cherries).
  2. In a large bowl combine the pitted cherries, 1/4 cup of the sugar, lemon juice, and salt. Taste and add additional sugar to taste if you wish. Add tapioca and toss to combine.
  3. Line a 9-inch pie tin with a pie crust. Add the cherry filling. Either top pie with second crust, crimp edges to seal, and cut a few vents in the center of the top crust or make a lattice top (as pictured).
  4. Place pie on a baking sheet (to catch any bubbling red cherry filling) and bake until the filling is bubbling in the center of the pie and crust is nicely browned, about 1 hour.
  5. Let pie cool completely before serving to allow filling to set.

Make 1 9-inch Cherry Pie.

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