Description
This classic baked fresh cherry pie features a flaky double crust filled with a luscious mixture of sweet, tart cherries thickened with tapioca and flavored with almond and vanilla extracts. Perfectly golden and juicy, this pie is a timeless dessert ideal for any occasion.
Ingredients
Scale
Pie Crust
- 1 recipe pastry for a 9-inch double crust pie (bottom)
- 1 recipe pastry for a 9-inch double crust pie (top)
Filling
- 4 tablespoons quick-cooking tapioca
- â…› teaspoon salt
- 1 cup white sugar
- 4 cups pitted cherries
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius). Place the bottom pie crust in a 9-inch pie pan and keep the top crust covered to prevent it from drying out.
- Prepare Filling: In a large mixing bowl, combine the quick-cooking tapioca, salt, white sugar, pitted cherries, almond extract, and vanilla extract. Stir well and let the mixture stand for 15 minutes to allow the tapioca to absorb the cherry juices.
- Fill Pie Crust: Pour the cherry mixture evenly into the prepared bottom crust. Dot the top of the filling with small pieces of butter for added richness and flavor.
- Top Crust: Cover the pie with the top crust. Seal and flute the edges to secure the crust. Cut vents into the top crust to allow steam to escape during baking, which helps prevent sogginess.
- Prepare for Baking: Place the filled pie on a foil-lined cookie sheet to catch any drips and keep your oven clean.
- Bake: Bake the pie in the preheated oven for approximately 50 minutes or until the crust turns a beautiful golden brown color and the filling is bubbling.
- Cool: Remove the pie from the oven and let it cool for several hours before slicing. This resting time allows the filling to set properly, making it easier to serve neat slices.
Notes
- Using quick-cooking tapioca ensures the filling thickens while baking without needing pre-cooking.
- Letting the pie cool completely is crucial for the filling to set and avoid runny slices.
- Cutting steam vents in the top crust helps prevent sogginess and promotes even baking.
- Placing the pie on a foil-lined cookie sheet makes cleanup easier by catching any drips from the bubbling filling.
