Baked Fresh Cherry Pie

Baked Fresh Cherry Pie

221

"YUMMY--uses fresh cherries!"
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Ingredients

3 h 20 m servings 410 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

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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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

221
  1. 282 Ratings

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Most helpful positive review

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...

Most helpful critical review

This is a fairly standard cherry pie recipe. The pastry is very good. However, the addition of vanilla to the cherries gives the pie a commercial taste that negates the fresh cherries. I also pr...

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...

I made this for Thanksgiving and there was no availablity for fresh cherries, however I found some very good frozen cherries that I used instead. It still turned out great. I found that I had ...

This recipe is so easy & yummy! It is worth taking the time to pit fresh cherries. Alternative natural taste insead of using tapioca: Mash cherries & add 1/4 cup water so that the cherry liqui...

This is a fairly standard cherry pie recipe. The pastry is very good. However, the addition of vanilla to the cherries gives the pie a commercial taste that negates the fresh cherries. I also pr...

This is a good fresh cherry pie recipe. I find if I refrigerate the bottom crust, pie plate and all, that I don't get a soggy crust. Also always use a deep dish pie plate for fruit pies. Woul...

My husband and I have 4 cherry trees and this year I decided to make a pie from them. This recipe is amazing, my husband, a pie lover, said this was the best cherry pie he had ever had. I do re...

I've got 3 pie cherry trees in my yard and I make a LOT of cherry pies each year, this recipe is it! The best.