Description
This classic Baked Fresh Cherry Pie features a flaky double crust filled with a luscious, sweet cherry filling enhanced by almond and vanilla extracts. Perfectly baked to golden perfection, this pie is a delightful dessert to enjoy year-round or especially during cherry season.
Ingredients
Scale
Pastry
- 1 recipe pastry for a 9-inch double crust pie
Filling
- 4 tablespoons quick-cooking tapioca
- ⅛ 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 F (205 degrees C). Place the bottom pastry crust into a 9-inch pie pan and keep the top crust covered and set aside.
- Prepare Filling: In a large mixing bowl, combine the quick-cooking tapioca, salt, white sugar, pitted cherries, almond extract, and vanilla extract. Let the mixture stand for 15 minutes to allow tapioca to absorb some juices and thicken the filling.
- Assemble Pie: Pour the cherry mixture evenly into the bottom crust of the pie. Dot the filling with 1 ½ tablespoons of butter to add richness and flavor.
- Cover Pie: Place the top crust over the cherry filling. Trim and flute the edges to seal the pie. Cut several vents into the top crust to allow steam to escape during baking.
- Prepare for Baking: Place the assembled pie on a foil-lined cookie sheet to catch any drips and prevent oven mess.
- Bake Pie: Bake the pie in the preheated oven for about 50 minutes or until the crust is golden brown and the filling is bubbling.
- Cool Pie: Remove the pie from the oven and allow it to cool for several hours. Cooling helps the filling set properly for clean slices.
Notes
- Use fresh pitted cherries for best flavor, or frozen cherries if fresh are not available; thaw and drain excess juice first.
- Quick-cooking tapioca helps to thicken the filling; do not substitute with regular tapioca without adjusting the soaking time.
- Ensure vents are cut in the top crust to avoid bubbling over.
- Let the pie cool completely before slicing to ensure clean cuts and a set filling.
- For a shinier crust, brush the top with an egg wash before baking.
- If you prefer a sweeter filling, you can increase sugar to 1 ¼ cups based on cherry tartness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: cherry pie, baked cherry pie, fresh cherry dessert, double crust pie, summer pie, classic American pie
