A warm cherry pie right out of the oven is very tempting. Make it even more irresistible by topping it with vanilla ice cream and it instantly becomes one of the best All-American desserts ever—Cherry Pie à la mode! Add some fresh blueberries and this pie is the perfect Labor Day dessert!
Cherry Pie Recipe Made with Fresh Cherries
- Recipe for a 9″ Flaky Double Crust Pie (This recipe makes four crusts. Divide in half or make 2 Cherry Pies!)
- 4 1/4 cups fresh cherries, pitted with stems removed
- 1 1/4 cup sugar, more if cherries are very tart
- 1/2 cup flour or 4 Tbsp. tapioca pearls or quick cooking tapioca
- 1/2 tsp. ground cinnamon
- 1 tsp. of either vanilla or almond extract
- 2 Tbsp. butter, cut in small pieces
- 1 Tbsp. milk or cream for brushing the top
- 1 Tbsp. sugar for dusting
- Preheat oven to 400 degrees F.
- Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold and flute. Drape the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out. In a large bowl, gently fold together pitted cherries, sugar, tapioca or flour, cinnamon and vanilla or almond extract.
- Pour into pie crust and dot with butter.
- Unfold the top crust and place over the top of the cherry mixture. Fold the edges of the top crust over and under the bottom edges and flute according to your own preferences. You can also use a fork to press the crusts together or make a lattice top.
- Brush the top of the pie with milk or cream and sprinkle with sugar.
- Cut 5-6 small vent holes in the top crust.
- Place on a baking sheet and bake at 400 F. for 50 to 60 minutes or until top is golden brown and cherries are bubbling up. If the edges start to burn or brown faster, ring the edges with a piece of aluminum foil.
- This Cherry Pie cuts better with cleaner edges if it is allowed to cool completely, but it can be eaten warm too.
- Refrigerate any leftovers.
Tips & Tricks
- Most kitchen stores sell cherry pitters which speed up the time consuming chore of hand pitting cherries. However, it only takes 15 minutes longer to pit the cherries with a knife and remove the stems. Cut the cherries in half before adding them to the pie.
- Tapioca pearls work well in cherry pies. Use either whole pearls or quick cooking tapioca. No prep is needed, just add them right in with the cherries. Tapioca is sold in most supermarkets in the baking section. Likewise, flour also helps bind the pie. You can even use a combination of both flour and tapioca as a thickener.
- Bing cherries, sour cherries, or any other fresh cherry you desire can be used in this recipe except dried cherries or canned cherry pie filling.
Shopping for Ingredients in Rhode Island
Ingredients for this Fresh Cherry Pie Recipe can be found at Whole Foods Market, Dave’s Marketplace, Stop & Shop, and Shaw’s stores throughout Rhode Island.
Photos and Recipe Property of Donna Diegel