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Classic Cherry Pie

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 1 hr
Cool time 1 hr
Yield Serves 8
Is there anything more beautiful than a picture-perfect Cherry pie? How about a completely empty pie plate and a table surrounded by satisfied friends and family? Get baking and give us a call when it's ready. 


  • 3 14.5-oz. cans pitted unsweetened sour cherries, drained (about 5 cups)
  • 1 1/4 cups plus 1 tsp. sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon vanilla extract
  • 1 15-oz. box refrigerated pie crusts (containing 2 crusts)
  • 1 large egg

Nutrition Information

  • calories 474
  • fat 16 g
  • satfat 10 g
  • protein 5 g
  • carbohydrate 79 g
  • fiber 2 g
  • cholesterol 69 mg
  • sodium 78 mg

How to Make It

  1. In a bowl, mix cherries, 1 1/4 cups sugar, tapioca and vanilla. Let stand for 15 minutes, stirring occasionally. Preheat oven to 375ºF. Line a rimmed baking sheet with foil and place in lower third of oven.

  2. Unroll one pie crust; transfer to a 9-inch pie plate. Pour in filling. Unroll second crust and cut into 3/4-inch strips with a sharp knife. Place half of dough strips across pie, spacing evenly. Arrange remaining strips in opposite direction atop first, lifting strips and weaving to form a lattice. Press ends to edge of bottom crust; trim overhang. In a bowl, whisk egg with 1 tsp. water. Brush over crust; sprinkle with remaining 1 tsp. sugar. Place pie on baking sheet in oven and bake until crust is golden brown and filling is bubbling, about 1 hour.

  3. Remove pie from baking sheet. Place on a wire rack to cool for at least 1 hour before slicing and serving.