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A nice variation to the sour cherry pie.



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


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.

  • Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.

  • Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.

  • Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.

Cook's Notes:

If you like a juicy pie, reduce tapioca to 2 tablespoons.


For a beautifully brown crust, brush the top crust and edge with a whipped egg.

Nutrition Facts

423.8 calories; 3.9 g protein; 63.1 g carbohydrates; 3.8 mg cholesterol; 253.5 mg sodium. Full Nutrition