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Classic Bing Cherry Pie

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"A nice variation to the sour cherry pie."
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1 h 20 m servings 424
Original recipe yields 8 servings (1 pie)


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  1. Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
  2. 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.
  3. 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.
  4. 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

Per Serving: 424 calories; 18.3 63.1 3.9 4 253 Full nutrition

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