ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Cherry Pie

Photo: Randy Mayor; Styling: Jan Gautro
Yield 12 servings (serving size: 1 wedge)
This not-too-sweet cherry pie is delicious on its own, and even better served warm with a scoop of vanilla ice cream.

Ingredients

  • 2 tablespoons uncooked quick-cooking tapioca
  • 6 cups pitted sweet cherries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 2 tablespoons water
  • 1 large egg white
  • 2 tablespoons turbinado sugar

Nutrition Information

  • calories 282
  • caloriesfromfat 32 %
  • fat 9.9 g
  • satfat 4.1 g
  • monofat 4.3 g
  • polyfat 1.2 g
  • protein 2.5 g
  • carbohydrate 47.3 g
  • fiber 1.7 g
  • cholesterol 7 mg
  • iron 0.3 mg
  • sodium 161 mg
  • calcium 11 mg

How to Make It

  1. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.

  2. Preheat oven to 400°.

  3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.

  4. Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.

Cook's Notes

Some pie connoisseurs prefer sour cherries; we love the way sweet ones worked in this filling. A cherry pitter makes quick work of preparing them. We like the OXO Good Grips Cherry Pitter ($12), which also does a good job of pitting olives.