I Cannot Tell a Lie Cherry Pie

ABoston 18

Alan's FAVORITE pie of all time

Modified from: Raspberry Cherry Pie

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Combine sugar and tapioca. Add raspberries, sweet cherries and lemon juice; toss to coat. Let stand for 15 minutes.
  2. If the frozen fruit yields a lot of juice, drain some off. However, don't drain too much off because the pie needs a lot of liquid to properly set. You want neither a runny nor dry filling. The proper amount of liquid for this recipe is.
  3. Line crust with dried cherries. Spoon filling over the dried cherries (baked shell if a one crust pie, unbaked if a two crust pie). Dot with butter.
  4. If a two crust pie, roll out remaining pastry to fit top of pie, cover edges loosely with foil. Bake as pie crust recipe dictates. Cool on a wire rack. Store on countertop for up to five days.
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GREAT recipe! The only modifications I suggest are to double the amount of cherries, if you like a mounded pie, and to play around with the types of cherries. Having made this pie many times, ...