Skip to main content New this month
Get the Allrecipes magazine

Double Cherry Pie II

Rated as 4.07 out of 5 Stars

"Twice the cherry goodness--dried cherries and frozen cherries make a tangy pie! Tart canned cherries, well drained, can be substituted for the frozen cherries."
Added to shopping list. Go to shopping list.

Ingredients

servings 441 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

{{model.addEditText}} Print
  1. Combine frozen cherries, dried cherries, white sugar, tapioca, and almond extract in a large mixing bowl; mix well. ( It is not necessary to thaw cherries before using. ) Let cherry mixture stand 15 minutes.
  2. Line a 9 inch pie pan with pastry. Fill with cherry mixture. Sprinkle with nutmeg. Dot with butter or margarine. Adjust top crust, cutting slits for steam to escape.
  3. Bake at 375 degrees F (190 degrees C) about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

Nutrition Facts


Per Serving: 441 calories; 16.8 g fat; 68.8 g carbohydrates; 4.5 g protein; 4 mg cholesterol; 247 mg sodium. Full nutrition

Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This makes a very yummy cherry pie. I've made it twice now - once with frozen cherries and once with fresh. Both turned out great. Instead of using a pie crust on top, I used a streusel toppi...

Most helpful critical review

I'm sorry, but I did not like this recipe. I used both the frozen and dried cherries, followed the recipe including standing time for 15 minutes. Once completed, I did not like the consistency ...

Most helpful
Most positive
Least positive
Newest

This makes a very yummy cherry pie. I've made it twice now - once with frozen cherries and once with fresh. Both turned out great. Instead of using a pie crust on top, I used a streusel toppi...

Dried cherries were hard to find, but the search was well-rewarded--this pie is excellent! The almond extract makes it not-your-ordinary pie. The only drawback is that the pie didn't hold toge...

The store was out of frozen cherries so I substituted canned pitted tart cherries packed in water, which I drained. I also added lemon juice and used the Pillsbury pie crusts because I was in a ...

I've made this recipe three times and all attempts have been flawless and delicious! Some observations: when the filling ingredients are initially blended together, the sugar/tapioca will tend...

Generally speaking I don't care for cherry pie. But this one is different...and I think I ended up eating at least half of it. I used 4 cans of cherries a couple of different kinds and some ex...

My boyfriend's mom has made this recipe for a few dinner parties and it is always a hit! The dried cherries give it the perfect tartness.

This is excellent! An easy pie that tastes like you worked all day. A good combination of sweet and sour.

I agree that this is a perfect combination of sweet and sour. I made mine the night before and had no problems with it being runny. I may have added a few more cherries, since I eyeballed it and...

I'm sorry, but I did not like this recipe. I used both the frozen and dried cherries, followed the recipe including standing time for 15 minutes. Once completed, I did not like the consistency ...