Double Cherry Pie II

Double Cherry Pie II

13 Reviews 1 Pic
Recipe by  MARBALET

“Twice the cherry goodness--dried cherries and frozen cherries make a tangy pie! Tart canned cherries, well drained, can be substituted for the frozen cherries.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Combine frozen cherries, dried cherries, white sugar, tapioca, and almond extract in a large mixing bowl; mix well. ( It is not necessary to thaw cherries before using. ) Let cherry mixture stand 15 minutes.
  2. Line a 9 inch pie pan with pastry. Fill with cherry mixture. Sprinkle with nutmeg. Dot with butter or margarine. Adjust top crust, cutting slits for steam to escape.
  3. Bake at 375 degrees F (190 degrees C) about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

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Reviews (13)

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This makes a very yummy cherry pie. I've made it twice now - once with frozen cherries and once with fresh. Both turned out great. Instead of using a pie crust on top, I used a streusel topping like you would use on top of a crisp or crumnle. Wonderful served with vanilla ice cream.



Dried cherries were hard to find, but the search was well-rewarded--this pie is excellent! The almond extract makes it not-your-ordinary pie. The only drawback is that the pie didn't hold together very well when cut...perhaps I should have let it cool, but the troops were clamoring! A great Thanksgiving pie alternative!



The store was out of frozen cherries so I substituted canned pitted tart cherries packed in water, which I drained. I also added lemon juice and used the Pillsbury pie crusts because I was in a hurry. This was an excellent pie and so easy. We served it with Breyer's vanilla bean ice cream and had no leftovers. I'll definitely make this again!

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Amount Per Serving (8 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 68.8 g
  • 22%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 247 mg
  • 10%

Based on a 2,000 calorie diet



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