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READY IN ABOUT 3 hrs

Sour Cherry Pie

Read Reviews (19)

"This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!" — Lisawas

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 - 9 inch pie Change Servings

1 (15 ounce) package double crust ready-to-use pie crust
3 (15 ounce) cans pitted sour cherries, drained
3 tablespoons quick-cooking tapioca

1 1/2 cups white sugar
1/4 teaspoon almond extract

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

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PREP 10 mins
COOK 40 mins
READY IN 2 hrs 50 mins

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Reviews More Reviews

Nov 24, 2010

Simple and delicious! And, just as the submitter states you CAN do this in less than 10 minutes. It's the perfect recipe if you're in a hurry or you need to make a lot of pies. I baked mine in a glass dish with a baking sheet underneath to catch the excess drippings. It baked up nice and tasted great - especially with vanilla ice cream! Thanks for a great recipe Lisawas! And, thanks to everyone at AR for letting my niece Kailey and I participate in the President's Pie Challenge for the Thanksgiving webcast! We had a great time! As my niece put it, one of the best parts was getting to eat the pie at the end!!!

—Jillian

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Oct 11, 2010

SO DELICIOUS! I used 6 c frozen tart cherries (no need to defrost-use them frozen) instead of canned. Instead of all sugar, used 3/4 c sugar and 3/4 c Splenda granular (this is the Splenda that is cup for cup equivalent of sugar). No need to add extra water or liquid. Suggestion: If you have time, mix all pie ingredients together in a bowl and leave on the counter for about 10 minutes to let the cherries thaw slightly and absorb tapioca before you bake. I always do this when baking any type of fruit pie and using tapioca, and it seems to produce better/tastier pies. If you don't have time, charge ahead and get baking! My husband called for his mother and rolled his eyes back in his head over this one! :)

—Luv2BakeGirl

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24 Ratings

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Aug 20, 2010

Excellent pie!! I only used one cup of sugar and the cherries were picked from my back yard. I will be using this recipe again and was so simple to make. It's a keeper in my books.

—Christi

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Jul 23, 2010

Best tasting and most beautiful pie I've ever made (and I've made a lot in my 66 years). I made it exactly like the recipe except that I brushed the top with milk and sprinkled sugar over it.

—Judith

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Dec 28, 2010

I used this recipe as a stepping off point for making a "sugar-free" version. I substituted Splenda for the sugar and it came out fine! I also substituted a 12 oz. bag of frozen unsweetened Sweet Dark Cherries for one of the cans of sour cherries.

—gailtilt

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Nov 30, 2010

This "basic" recipe was rated by our entire family (cherry pie snobs) best ever experience with the following changes: We made our own butter-based pie crust; instead of almond extract we used about 1 Tbsp of fresh lemon juice. Instead of canned cherries, we used 5 cups fresh pitted tart (drained) cherries from our tree; we increased the sugar to about 2-1/2 cups, and let the mixture sit over 15 minutes to soften the tapioca.

—Cherry H.

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Dec 30, 2010

1 of the most idiot proof recipes I've ever seen. Very tasty, and great consistency as long as you don't mind the texture of the tapioca pearls (but you can totally grind those down anyway if you like.)

—Sonia

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Sep 28, 2010

This was my first attempt at a Cherry Pie, so I wasn't quite sure what to expect (never used canned fruit and/or tapioca before). Used homemade crust - was a little concerned about the amount of liquid that developed after adding sugar, so I panicked and scooped out about 1 cup of liquid - - - aside from that, taste was great. Appearance of canned cherries not that wonderful, but that must be why some people add red food coloring (?) In any event, will make again :)

—Litegal1

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Nutrition

Calories
459 kcal
23%

Carbohydrates
76.3 g
25%

Cholesterol
0 mg
0%

Fat
16.3 g
25%

Fiber
3.5 g
14%

Protein
4.2 g
8%

Sodium
264 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cherry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 459
Calories from Fat: 147

% Daily Value *
Total Fat 16.3g 25 %
** Saturated Fat 4.1g 20 %
Cholesterol 0mg 0 %
Sodium 264mg 11 %
** Potassium 187mg 5 %
Total Carbohydrates 76.3g 25 %
** Dietary Fiber 3.5g 14 %
Protein 4.2g 8 %
Sugars 49.5g
** Vitamin A 24 %
** Vitamin C 6 %
** Calcium 3 %
** Iron 35 %
** Thiamin 21 %
** Niacin 19 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.