This is a classic, homemade Cherry Pie recipe that is easy to make and even easier to share. Topped with a gorgeous pie dough lattice! Similar to my Dump Cake recipe too.
Cherry Pie | Made with Tapioca
Gather up your ingredients and get your bake on with this Cherry Pie recipe. Made with tart cherries, the perfect amount of sugar, and my secret no-fail setting ingredient, minute tapioca! The starch in the tapioca is perfect for setting the cherry pie filling creating a sweet flavored jelly that cooks evenly with the pie crust. Hello, winner! Let’s get started:
Main Ingredients Needed
Seven ingredients and a little bit of time come together to create this amazing Cherry Pie. Here’s everything you’ll need:
- Pie Crust – you’re going to need a recipe that makes two pie crusts, one for the bottom and one for the lattice top. If you’re going the homemade route use either an all butter pie crust or a pie crust made with shortening. Or just buy some premade pie crust 🙂
- Tart Cherries – I used canned tart cherries for this recipe but you could aslo use sweet ones. The choice is totally based on preference.
- Sugar – this sweetens the mixture.
- Almond + Vanilla Extract – this adds a hint of two complimnetary flavors.
- Minute Tapioca – I used this as a thickening agent to the cherry pie filling. I used the Kraft brand.
- Food Coloring – this is to create a more red filling and is totally optional depending on your preference.
How to Make Cherry Pie
For full details on how to make this Cherry Pie, see the recipe card down below 🙂
Step 1: Preheat + Prep
Preheat oven to 425 degrees. Line the bottom of a 9-inch pie dish with pie crust and refrigerate.
Step 2: Make Cherry Pie Filling
In a large bowl, stir drained tart cherries with sugar, almond and vanilla extract, tapioca, and food coloring. Let stand 15 minutes. Stir again, then pour into pie crust.
Step 3: Create Lattice
Roll out top pie crust and cut into 1 1/2 inch strips. Create a lattice top and crimp the edges with a fork.
Step 4: Bake + Cool
Bake 20 minutes at 425 degrees F, then reduce heat to 350 degrees and bake 35-40 minutes. Remove from oven and cool completely before cutting and serving. Serve with vanilla ice cream or whipped cream if desired.
Store any leftover cherry pie in the fridge for up to 5 days, cover loosely with plastic wrap or aluminum foil. Even though you can keep this pie in the fridge for 5 days I’d recommend enjoying it within the first one to three days. After that, the crust has the potential to become a little soggy, not my favorite. Enjoy cold or heat up a slice in the oven or microwave.
Can You Freeze Cherry Pie?
Cherry Pie can also be frozen to be kept for even longer! Bake and cool completely then cover tightly in aluminum foil and store in a freezer bag. Store for up to 3 months! Then when you’re ready to serve thaw in the fridge overnight and, if desired, warm in the oven.
More Pie Recipes to Try!
If you happen to make this recipe, we’d love to see it! Go ahead and tag us on Instagram @bestdessertrecipes.
Cherry Pie Recipe
- 2 pie crusts one for the bottom and top
- 29 oz tart cherries drained well (2-14.5 oz cans)
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/4 cup minute tapioca I used Kraft brand
- 2 drops liquid red food coloring
- Preheat oven to 425 degrees. Line the bottom of a 9-inch pie dish with pie crust and refrigerate.
- In a large bowl, stir drained tart cherries with sugar, almond and vanilla extract, tapioca and food coloring. Let stand 15 minutes. Stir again, then pour into pie crust.
- Roll out top pie crust and cut into 1 1/2 inch strips. Create lattice top and crimp the edges with a fork.
- Bake 20 minutes at 425 degrees F, then reduce heat to 350 degrees and bake 35-40 minutes.
- Remove from oven and cool completely before cutting and serving.