Baked Fresh Cherry Pie

Baked Fresh Cherry Pie

217

"YUMMY--uses fresh cherries!"

Ingredients

3 h 20 m {{adjustedServings}} servings 410 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
  2. Roll out half the crust and line a 9-inch pie pan. Refrigerate until needed. Roll out the top crust and set aside.
  3. In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
  4. Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.
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Reviews

217
  1. 277 Ratings

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The absolutely BEST Cherry Pie I have ever made. We have our own cherry tree. I pit them using an opened paper clip which is very easy using larger end of clip. Seed pulls out easily. Do not los...

Just moved to a home with cherry trees in the backyard, so I had buckets of fresh cherries and no idea how to use them. I tried this recipe with and without the tapioca, and got rave reviews wit...

Yummy! I've made this twice now. The second time I used 1 1/4 cup of sugar instead of only 1 cup and I think it was better. My secret to a fabulous crust is to use cake flour for 1/2 of the flou...