This recipe is for those looking for a classic cherry pie flavor using tapioca. I serve this pie year round, and it’s perfect for making during the holidays. It never fails to produce a cozy, homestyle cherry pie packed with great flavor.
All you need are a handful of common ingredients to make this homemade cherry pie. It brings together the great taste of fresh cherries with the consistency you can only get with tapioca.
This is a simple recipe, so it’s great for when entertaining guests or for a quick, great tasting family dessert. And on top of that, you can use any type of fresh cherries.
Make sure to bookmark or pin this recipe so you can find it the next time you are craving a delicious cherry pie.
Try this delicious recipe: Old fashioned cherry pie
How to Make Homemade Cherry Pie from Scratch using Fresh Picked Cherries
I’ve been making this recipe for years. It’s simple, delicious, and always a hit. All you need are five common ingredients, a mixing bowl, and a 9″ pie pan.
Prep time is just a few minutes, and bake time is less than an hour.
You have the option to make a homemade crust or use store bought. Both taste great (though I do recommend going homemade if you have the time).
Making this pie is as simple as mixing together your filling ingredients and then pouring them into your crust-lined pan!
Save this recipe for when you need it: Cherry pie using frozen cherries
This recipe is quite affordable thanks to only using a few simple ingredients. I love the consistency that using tapioca produces. It creates a filling that isn’t soggy without getting too thick.
- Tapioca (quick cooking)
- Granulated Sugar
- Almond Extract
- Pie Crust (top and bottom)
Cherries: This recipe can be made with any type of fresh cherry. I prefer tart cherries when they are in season, but feel free to go with whatever variety you have on hand. Make sure to remove the pits from your cherries.
Tapioca: This is my preferred thickener. It works wonderfully and produces an excellent filling texture. Go with quick cooking tapioca.
Butter: Melt your butter before adding it to the rest of your ingredients. I go with salted, but you can use unsalted butter. Simply add a pinch of salt to your filling when mixing.
Almond Extract: This is important for achieving that classic cherry pie flavor. You can use real almond extract or almond flavoring. If you are all out, check my almond extract substitute guide for more options.
Crust: You will need two 9″ pie crusts for your pie. One for the top and one for the bottom. You can use a solid top crust or make a lattice crust. If you go with a solid top crust, make sure to cut slits in the top before baking, for ventilation. Premade or homemade crust can be used. If you need a great crust recipe try out my classic crust, Dutch pie crust, or this flaky butter crust recipe. Or go to the search bar at the top of this page and search for pie crust. I have a number of great recipes you can use.
Another great recipe: Pillsbury cherry pie
Simple Step by Step Instructions
Now it’s time to grab your mixing bowl, pie pan, and gather your ingredients.
If you plan to make your own pie pastry, prepare that first. Then line your pie pan with one of your crusts before moving on to the steps below.
Step 1: Preheat your oven to 425 degrees.
Step 2: In your mixing bowl, gently combine your cherries, butter, almond extract, tapioca, and sugar. Only toss until your cherries are well coated.
Step 3: Pour filling into crust lined pie pan.
Step 4: Add second crust on top and crimp together edges (you only about an inch of crust beyond the edge of your pie so trim off any excess). If using a solid top crust, cut at least four slits for ventilation.
Tip: Cover edges of crust with aluminum foil. It will help ensure your crust doesn’t burn while baking.
Step 5: Bake for 25 minutes. Reduce heat to 350 degrees and bake an additional 25 minutes.
Step 6: Your pie is done when crust is golden brown and filling is bubbling up. Remove and cool on a wire rack.
Step 7: Let your pie cool for at least one hour, then serve and enjoy!
Easy Cherry Pie (With Fresh Cherries)
- 1 9" pie pan
- 1 Large Mixing Bowl
- 5-6 Cups Cherries pitted
- 3 Tbs Tapioca
- 1 Cup Granulated Sugar
- 2 Tbs Butter melted
- ½ tsp Almond Extract
- 2 9" Pie Crusts
- Preheat your oven to 425 degrees.
- In your mixing bowl, gently combine your cherries, butter, almond extract, tapioca, and sugar. Only toss until your cherries are well coated.
- Pour filling into crust lined pie pan.
- Add second crust on top and crimp together edges (you only about an inch of crust beyond the edge of your pie so trim off any excess). If using a solid top crust, cut at least four slits for ventilation.
- Tip: Cover edges of crust with aluminum foil. It will help ensure your crust doesn't burn while baking.
- Bake for 25 minutes. Reduce heat to 350 degrees and bake an additional 25 minutes.
- Your pie is done when crust is golden brown and filling is bubbling up. Remove and cool on a wire rack.
- Let your pie cool for at least one hour, then serve and enjoy!