Description
Experience the classic delight of a homemade Baked Fresh Cherry Pie featuring a flaky double crust filled with a sweet and tangy cherry filling enhanced by almond and vanilla extracts. Perfectly baked to a golden brown crust, this dessert is a timeless treat that captures the essence of fresh cherries in every bite.
Ingredients
Scale
Pie Crust
- 1 recipe pastry for a 9-inch double crust pie
Filling
- 4 tablespoons quick-cooking tapioca
- â…› teaspoon salt
- 1 cup white sugar
- 4 cups pitted cherries
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ½ tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (205 degrees C). Prepare the pie pan by placing the bottom crust inside it, and set the top crust aside covered to prevent drying.
- Mix Filling: In a large mixing bowl, combine the quick-cooking tapioca, salt, white sugar, pitted cherries, almond extract, and vanilla extract. Allow this mixture to stand for 15 minutes to let the tapioca absorb moisture and thicken the filling.
- Assemble Pie: Pour the cherry mixture evenly over the bottom crust in the pie pan. Dot the filling with 1 ½ tablespoons of butter for added richness and flavor.
- Add Top Crust: Cover the filling with the top crust. Seal the edges by fluting them to secure and create a decorative edge. Cut vents in the top crust to allow steam to escape during baking.
- Prepare for Baking: Place the pie on a foil-lined cookie sheet to catch any potential drips and keep your oven clean.
- Bake Pie: Bake the pie in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool Pie: Once baked, let the pie cool for several hours before slicing. This cooling time allows the filling to set properly for clean slices and optimal flavor.
Notes
- Using quick-cooking tapioca helps thicken the cherry filling while keeping the texture smooth.
- Letting the filling rest before baking allows the flavors to meld and the tapioca to absorb moisture, preventing a runny pie.
- Cutting vents in the top crust helps release steam, preventing the crust from becoming soggy.
- Placing the pie on a foil-lined cookie sheet makes cleanup easier by catching any filling overflow.
- Allowing the pie to cool completely before slicing is crucial for firm, neat slices.
