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Majestic Cherry Pie

 Majestic Cherry Pie
Cherries are my favorite fruit so creating this pie featuring them was a hit in my family.—Louise Piper, Garner, Iowa
6-8 ServingsPrep: 20 min. + standing Bake: 45 min. + cooling


  • 1 cup plus 1 tablespoon sugar, divided
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 3-1/2 cups pitted fresh Rainier cherries
  • 1 cup halved pitted fresh Bing cherries
  • 1 tablespoon lemon juice
  • 4-1/2 teaspoons butter
  • Pastry for double-crust pie (9 inches)
  • 2 teaspoons milk


  • In a large bowl, combine 1 cup sugar, flour, tapioca and salt. Add
  • cherries and lemon juice; toss to coat. Let stand for 15 minutes.
  • Line a 9-in. pie plate with bottom pastry; trim even with edge of
  • plate. Add filling; dot with butter. Roll out remaining pastry to
  • fit top of pie; place over filling. Trim, seal and flute edges. Cut
  • slits in pastry. Brush with milk and sprinkle with remaining sugar.
  • Bake at 400° for 45-50 minutes or until crust is golden brown and
  • filling is bubbly. Cover edges with foil during the last 15 minutes
  • to prevent overbrowning if necessary. Cool on a wire rack. Yield:
  • 6-8 servings.

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Majestic Cherry Pie (continued)

Nutritional Facts: 1 piece equals 442 calories, 17 g fat (8 g saturated fat), 16 mg cholesterol, 253 mg sodium, 71 g carbohydrate, 2 g fiber, 3 g protein.