Description
This classic baked fresh cherry pie features a flaky double crust filled with sweet, juicy pitted cherries enhanced by almond and vanilla extracts. Perfectly baked to a golden brown, this pie balances tartness and sweetness with a luscious filling thickened by tapioca, making it an ideal dessert to enjoy warm or cooled.
Ingredients
Scale
Pastry
- 1 recipe pastry for a 9-inch double crust pie
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) to ensure it reaches the ideal temperature for baking the pie crust perfectly golden and cooked through.
- 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 moisture and the flavors to meld.
- Assemble Pie Base: Place the bottom crust into a 9-inch pie pan, pressing it evenly into the pan. Pour the cherry filling over the bottom crust, spreading it out evenly. Dot the filling with 1 ½ tablespoons of butter to add richness.
- Top Crust: Cover the filling with the top pastry crust, then flute or crimp the edges to seal the pie. Cut slits or vents into the top crust to allow steam to escape during baking.
- Prepare for Baking: Place the pie on a foil-lined cookie sheet to catch any drips that may overflow during baking, keeping your oven clean.
- Bake: Bake the pie in the preheated oven for 50 minutes or until the crust turns golden brown and the filling is bubbly.
- Cool: Let the pie cool for several hours to allow the filling to set properly before slicing and serving, ensuring clean slices and maximum flavor.
Notes
- Allow the pie to cool completely before slicing to prevent the filling from spilling out.
- You can use frozen cherries if fresh are not available, but be sure to thaw and drain excess liquid before measuring.
- For a shinier crust, brush the top with an egg wash before baking.
- Quick-cooking tapioca is essential to thicken the filling properly within the baking time.
- Use a foil-lined baking sheet underneath to catch drips and avoid cleaning wasted effort.
