Best Cherry Pie
A classic cherry pie with tart cherries, a hint of almond, and vibrant red color, perfect for dessert lovers seeking a flavorful, homemade treat.
Ingredients
Instructions
- Drain the cherries, reserving ¾ cup of juice.
- Combine the drained cherries, reserved juice, sugar, tapioca, almond extract, and red food coloring in a bowl.
- Pour the cherry mixture into a large 9 or 10-inch unbaked pie crust.
- Dot the filling with small pieces of butter.
- Apply the lattice topping over the pie.
- Bake at 400°F for 50 to 55 minutes until the crust is golden and the filling is bubbly.
Tips & Substitutions
For a richer flavor, consider using fresh tart cherries if they are in season, or add a tablespoon of lemon juice to enhance the cherry taste. If you don't have tapioca, cornstarch can be used as a thickener instead. Adjust the sugar based on the tartness of the cherries; if using sweetened cherries, reduce the sugar to 3/4 cup.
Serving Suggestions
Serve this cherry pie warm with a scoop of vanilla ice cream or whipped cream for a delightful contrast. It pairs beautifully with Navy Bean Salad for a balanced meal. For an extra touch, drizzle with a bit of Heinz Orange Chicken Glaze to add a sweet tangy flavor.
Storage & Reheating
Store leftover cherry pie in the refrigerator, covered, for up to 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This helps maintain the crust's crispiness while ensuring the filling is steaming hot.
Nutrition & Diet Analysis (per serving)
Each serving of Best Cherry Pie contains roughly 28 calories, with 1g protein, 7g carbohydrates, and 0g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of canned?
Yes, frozen cherries can be used in this recipe. Just ensure they are thawed and well-drained before mixing them with the other ingredients. You may need to adjust the sugar if the frozen cherries are sweeter or more tart compared to the canned ones.
How can I prevent the pie crust from getting soggy?
To prevent a soggy crust, consider pre-baking the pie crust for about 10 minutes before adding the filling. Additionally, placing a thin layer of cornstarch or flour on the bottom of the crust can help absorb excess moisture from the cherry filling.
Is there a way to make this pie gluten-free?
Absolutely! Use a gluten-free pie crust made from almond flour or a store-bought gluten-free option. Ensure that all other ingredients, including the tapioca, are certified gluten-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).