Fresh Cherry Pie


"A classic cherry pie with a hint of vanilla."
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2 h 40 m servings 532 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 24 mg
  • < 1%

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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  • Prep

  • Cook

  • Ready In

  1. Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
  2. Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.
  5. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.
  6. Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.


  • Cook's Notes:
  • Sour pie cherries can be substituted for Bing cherries.
  • Do not over-mix or the dough will be tough.


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