Cherry Pie Recipe

Whether you’re celebrating Cherry Pie Day (today!) or preparing your kitchen for spring baking, this cherry pie recipe is a must have for your cookbook.

What you’ll need:

Ceramic Measuring Cups Set

  • 2 9-inch pie crusts
  • 4 tablespoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 4 cups pitted cherries
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons butter


  1. Preheat oven to 400°F. Place bottom crust in pie pan. Set top crust aside and cover.
  2. In a large mixing bowl, combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes.
  3. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet (in case of drips).
  4. Bake for 50 minutes in the preheated oven until golden brown. Let cool before slicing and serve with vanilla ice cream or whipped cream.

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