Comida Kraft
Recipe Box

Cherry Pie

Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

12 servings

It's a well-known fact that a baker in possession of fresh sour cherries will want to make this easy-to-make Cherry Pie!

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What You Need

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Make It

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  • Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
  • Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Substitute

Substitute frozen sour cherries, thawed and drained, for the fresh sour cherries.

How to Make Lattice-Top Pie

Prepare bottom crust and fill with cherry filling as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place five of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Special Extra

Serve topped with 1-1/2 cups thawed COOL WHIP Whipped Topping.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 310
Total fat 12g
Saturated fat 3g
Cholesterol 5mg
Sodium 210mg
Carbohydrate 48g
Dietary fiber 1g
Sugars 28g
Protein 3g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I won a pie contes with this recipe. I won a pie contes with this recipe. I have made this recipe for years--my mother made it before me. I make my own crust and use only 1 cup of sugar. Otherwise, I use the recipe as is. Thank you for many years of tasty treats!
Date published: 2007-05-24
Rated 5 out of 5 by from This used to be on the tapioca box. This used to be on the tapioca box. It was the one my Mom always used and gave to me after I married. It is the best! Gives a nice clear, firm filling. It also freezes well, either as a whole pie, or just the filling.
Date published: 2009-07-02
Rated 5 out of 5 by from Thanks to the nice lady at the supermarket for sending me to the tapioca to make my cherry pie! Thanks to the nice lady at the supermarket for sending me to the tapioca to make my cherry pie! This recipe is awesome, easy and delicious. I didn't have almond extract so subbed the same amount of amaretto - nice subtle addition to the flavor. My advice? Make this pie and ENJOY!
Date published: 2009-07-16
Rated 4 out of 5 by from I thought it was too sour, but hubby said it tasted just like Grandma's, so I guess it was right! I thought it was too sour, but hubby said it tasted just like Grandma's, so I guess it was right! Also, I couldn't find frozen sour cherries so used the canned. I used 2 1/2 cans. Will make this for my Dad when we go back home!
Date published: 2007-12-12
Rated 1 out of 5 by from Maybe I made it with the WRONG tapioca, but I had little white balls and very runny. Maybe I made it with the WRONG tapioca, but I had little white balls and very runny. Didn't thicken at all. I couldn't find "Minute" tapioca, so I used the stuff in the bag. WHERE would I find "MINUTE"...???
Date published: 2009-08-11
Rated 5 out of 5 by from This recipe was terrific. This recipe was terrific. I changed and used 1/3 Splenda and the rest sugar. It came out very delicious. This was my first cherry pie ever and will definitely be the only one I make from now on.
Date published: 2008-07-16
Rated 5 out of 5 by from Your suggestion to add tapioca to cherries in sour cherry pie makes an excellent recipe much... Your suggestion to add tapioca to cherries in sour cherry pie makes an excellent recipe much better. This tip is an answer to other thickeners such as breadcrumbs or semolina.
Date published: 2009-08-18
Rated 5 out of 5 by from I have made this recipe for years and it is the favorite at Thanksgiving. I have made this recipe for years and it is the favorite at Thanksgiving. I pick my own sour cherries and freeze the filling for use during the winter.
Date published: 2008-07-02
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