A classic cherry pie with a hint of vanilla.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Cherry Filling:

Directions

Instructions Checklist
  • Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.

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  • Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.

  • Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.

  • Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.

Cook's Notes:

Sour pie cherries can be substituted for Bing cherries.

Do not over-mix or the dough will be tough.

Nutrition Facts

532 calories; 27.5 g total fat; 1 mg cholesterol; 24 mg sodium. 69.4 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
07/16/2019
7.16.19 Simply couldn t resist substituting almond extract for the vanilla to accentuate the cherry flavor even more and would do that again. I didn t have time to make the crust portion of the recipe so I just used pre-made crusts from the supermarket. Forgot to scoop the cherries out of the syrup with a slotted spoon and then add to the crus so it was a little runny but that s not the recipe s fault. The cherries were pleasantly sweet and oh-so-tender. Haven t made a cherry pie for a couple years and we thoroughly enjoyed this. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/16/2019
7.16.19 Simply couldn t resist substituting almond extract for the vanilla to accentuate the cherry flavor even more and would do that again. I didn t have time to make the crust portion of the recipe so I just used pre-made crusts from the supermarket. Forgot to scoop the cherries out of the syrup with a slotted spoon and then add to the crus so it was a little runny but that s not the recipe s fault. The cherries were pleasantly sweet and oh-so-tender. Haven t made a cherry pie for a couple years and we thoroughly enjoyed this. Read More
Rating: 4 stars
07/16/2019
7.16.19 Simply couldn t resist substituting almond extract for the vanilla to accentuate the cherry flavor even more and would do that again. I didn t have time to make the crust portion of the recipe so I just used pre-made crusts from the supermarket. Forgot to scoop the cherries out of the syrup with a slotted spoon and then add to the crus so it was a little runny but that s not the recipe s fault. The cherries were pleasantly sweet and oh-so-tender. Haven t made a cherry pie for a couple years and we thoroughly enjoyed this. Read More