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Majestic Cherry Pie

Cherries are my favorite fruit so creating this pie featuring them was a hit in my family.—Louise Piper, Garner, Iowa
  • Total Time
    Prep: 20 min. + standing Bake: 45 min. + cooling
  • Makes
    6-8 servings

Ingredients

  • 1 cup plus 1 tablespoon sugar, divided
  • 2 tablespoons 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

Directions

  • 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.
Nutrition Facts
1 piece: 442 calories, 17g fat (8g saturated fat), 16mg cholesterol, 253mg sodium, 71g carbohydrate (41g sugars, 2g fiber), 3g protein.

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