This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!

Lisawas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.

  • Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

459 calories; 16.3 g total fat; 0 mg cholesterol; 264 mg sodium. 76.3 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2010
Simple and delicious! And just as the submitter states you CAN do this in less than 10 minutes. It's the perfect recipe if you're in a hurry or you need to make a lot of pies. I baked mine in a glass dish with a baking sheet underneath to catch the excess drippings. It baked up nice and tasted great - especially with vanilla ice cream! Thanks for a great recipe Lisawas! And thanks to everyone at AR for letting my niece Kailey and I participate in the President's Pie Challenge for the Thanksgiving webcast! We had a great time! As my niece put it one of the best parts was getting to eat the pie at the end!!! Read More
(93)

Most helpful critical review

Rating: 2 stars
12/13/2013
I followed the recipe exactly but didn't think this was a very good pie at all. Almost every store-bought/restaurant cherry pie I've ever had was better. I will never make it again.: ( Read More
(1)
54 Ratings
  • 5 star values: 48
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/24/2010
Simple and delicious! And just as the submitter states you CAN do this in less than 10 minutes. It's the perfect recipe if you're in a hurry or you need to make a lot of pies. I baked mine in a glass dish with a baking sheet underneath to catch the excess drippings. It baked up nice and tasted great - especially with vanilla ice cream! Thanks for a great recipe Lisawas! And thanks to everyone at AR for letting my niece Kailey and I participate in the President's Pie Challenge for the Thanksgiving webcast! We had a great time! As my niece put it one of the best parts was getting to eat the pie at the end!!! Read More
(93)
Rating: 5 stars
11/24/2010
Simple and delicious! And just as the submitter states you CAN do this in less than 10 minutes. It's the perfect recipe if you're in a hurry or you need to make a lot of pies. I baked mine in a glass dish with a baking sheet underneath to catch the excess drippings. It baked up nice and tasted great - especially with vanilla ice cream! Thanks for a great recipe Lisawas! And thanks to everyone at AR for letting my niece Kailey and I participate in the President's Pie Challenge for the Thanksgiving webcast! We had a great time! As my niece put it one of the best parts was getting to eat the pie at the end!!! Read More
(93)
Rating: 5 stars
10/11/2010
SO DELICIOUS! I used 6 c frozen tart cherries (no need to defrost-use them frozen) instead of canned. Instead of all sugar used 3/4 c sugar and 3/4 c Splenda granular (this is the Splenda that is cup for cup equivalent of sugar). No need to add extra water or liquid. Suggestion: If you have time mix all pie ingredients together in a bowl and leave on the counter for about 10 minutes to let the cherries thaw slightly and absorb tapioca before you bake. I always do this when baking any type of fruit pie and using tapioca and it seems to produce better/tastier pies. If you don't have time charge ahead and get baking! My husband called for his mother and rolled his eyes back in his head over this one!:) Read More
(53)
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Rating: 5 stars
08/20/2010
Excellent pie!! I only used one cup of sugar and the cherries were picked from my back yard. I will be using this recipe again and was so simple to make. It's a keeper in my books. Read More
(33)
Rating: 5 stars
11/30/2010
This "basic" recipe was rated by our entire family (cherry pie snobs) best ever experience with the following changes: We made our own butter-based pie crust; instead of almond extract we used about 1 Tbsp of fresh lemon juice. Instead of canned cherries we used 5 cups fresh pitted tart (drained) cherries from our tree; we increased the sugar to about 2-1/2 cups and let the mixture sit over 15 minutes to soften the tapioca. Read More
(22)
Rating: 5 stars
07/23/2010
Best tasting and most beautiful pie I've ever made (and I've made a lot in my 66 years). I made it exactly like the recipe except that I brushed the top with milk and sprinkled sugar over it. Read More
(21)
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Rating: 5 stars
12/12/2011
DELICIOUS cherry pie! I used 5 cups of frozen sour cherries which tasted so much fresher than canned! I also cooked the filling on the stove top and let it cool prior to filling the pie to ensure the filling set up nicely. Read More
(15)
Rating: 5 stars
12/28/2010
I used this recipe as a stepping off point for making a "sugar-free" version. I substituted Splenda for the sugar and it came out fine! I also substituted a 12 oz. bag of frozen unsweetened Sweet Dark Cherries for one of the cans of sour cherries. Read More
(14)
Rating: 5 stars
06/20/2011
My husband picked the cherries in the AM, & in 1hr that evening, the pie was made and cooling on the stove.(Not sure how long it took to pit the cherries though! I used about 5- 51/2 cups of fresh cherries instead of the canned ones.) This was my first sour cherry pie, and I made if for my husband for Father's Day. I also used whipped cream for a topping instead of ice cream. This Sour Cherry Pie hit a home run for my hubby and family! I have enough cherries to make another one. Can you say yum?! Read More
(11)
Rating: 5 stars
09/28/2010
This was my first attempt at a Cherry Pie so I wasn't quite sure what to expect (never used canned fruit and/or tapioca before). Used homemade crust - was a little concerned about the amount of liquid that developed after adding sugar so I panicked and scooped out about 1 cup of liquid - - - aside from that taste was great. Appearance of canned cherries not that wonderful but that must be why some people add red food coloring (?) In any event will make again:) Read More
(10)
Rating: 2 stars
12/13/2013
I followed the recipe exactly but didn't think this was a very good pie at all. Almost every store-bought/restaurant cherry pie I've ever had was better. I will never make it again.: ( Read More
(1)