Classic cherry pie is of course best when you can use fresh tart cherries from the farm stand. I missed the bounty this year when I made this, but going with good quality canned red tart cherries packed in water still make for an amazing pie. Use the easy pie crust for the bottom layer, and the make a nice lattice design on the top, and you’ll have a cherry pie fit for the best county fair in the country!
Classic Cherry Pie
- A double 9-inch piecrust
- 5 to 6 cups Sour/tart red cherries (packed in water, not syrup). 3 15.5 oz cans
- 3/4 cup sugar + 1 tsp
- 1/4 tsp cinnamon
- 1/4 cup quick-cooking tapioca
- 1 tsp almond extract
- 1/2 tsp salt
- 2 tbsp unsalted butter
- Line a 9-inch pan with one half of the pie dough.
- Drain the cans of cherries into a bowl, reserving 2/3 cup of the water.
- Place the cherries and reserved liquid in a large mixing bowl.
- Combine the 3/4 cup of sugar, cinnamon, and tapioca.
- Stir into the cherries until evenly combined.
- Stir in the almond extract and salt.
- Let the filling sit for 20 minutes before filling into the pie shell.
- Pre-heat the oven to 425 F.
- Spoon the filling into the pastry-lined pan and dot with butter.
- Roll out the second pie crust, and if desired, cut into strips, and then weave onto the surface of the pie, lattice style.
- Sprinkle about a teaspoon of sugar onto the top of the pie.
- Place the pie on a foil-lined baking sheet and bake for 15 minutes.
- Reduce the heat to 350 F and bake for an additional 45 to 50 minutes, until the crust is golden brown and the fruit is bubbling. (Line the edges with foil, if starting to brown too much).
- Take out of the oven and cool on a rack before slicing, allowing the fruit time to set up.