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Classic cherry pie is as much of a staple to summertime as fireworks are to the Fourth of July. This easy cherry pie recipe offers the perfect balance of tart and sweet, and the assembly couldn’t be simpler. Because this recipe doesn’t call for fresh fruit, it will turn out with the same delicious taste whether or not cherries are in season. The lattice crust is a wow-worthy topping for the sweet treat, and it reveals the beautiful ruby-red filling tucked inside. Golden brown and glistening with caramelized sugar, this classic dessert turns out picture-perfect every time—but only until your family sees it on the table.

Recipe by MyRecipes July 2010

Gallery

Credit: Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
1 hr
cool:
1 hr
total:
2 hrs 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

474 calories; fat 16g; saturated fat 10g; protein 5g; carbohydrates 79g; fiber 2g; cholesterol 69mg; sodium 78mg.
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