Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

fresh cherry pie

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

My daughter is on cloud 9 today...Her favorite pie is cherry, so when she brought me home some cherries, I figured I better get her a pie made...my Aunt shared this recipe with me years ago and I finally got around to making my own...I changed things to my liking and it turned out beautiful! I think the crust makes a big different as well...I will add the link to the pie crust I always use, in the comments section of this recipe... Enjoy!! Photos are mine

(1 rating)
yield 6 - 8
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For fresh cherry pie

  • 4 1/2 - 5 c
    cherries, your choice - pitted and sliced in half
  • 3/4 - 1 c
    sugar, depending how sweet your cherries are
  • 1/8 tsp
    each - vanilla extract & almond extract
  • 1/4 c
    minute tapioca
  • 1 Tbsp
    lemon juice or more if cherries are really sweet
  • 1 - 1 1/2 Tbsp
    butter
  • prepared
    crust for a double crusted pie - not deep dish pie

How To Make fresh cherry pie

  • 1
    Preheat oven to 400 degree F. Prepare crust and chill until ready to use. Pit your cherries.
  • 2
    In a bowl, toss the cherries with the lemon juice, tapioca, almond extract and vanilla; set aside for 30 minutes to give the cherries time to make some juice.
  • 3
    Roll out your first crust for pie, place in pie plate. Pour in the cherry mixture and spread out evenly. Dot cherries with butter.
  • 4
    Roll out the top pie crust a little larger than the bottom crust. Place top crust over cherries, fold top dough edges under bottom dough. Flute edges. I make an egg wash with one egg and a little water, and with a pastry brush, brush the crust and sprinkle with sugar...totally optional. Cut some slits in the top of crust.
  • 5
    Cover edges of crust with 2 to 3 strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake for 50 - 55 minutes or until golden and juice begins bubbling through the slits in the crust. I then sprinkle with more sugar. ( Optional) I like how it looks with the sugar...Lol!
  • 6
    Cool completely. Serve with a big scoop of vanilla ice cream or whipped cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT