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No-Lie Cherry Pie

Sarah Perreault
Yield
Makes 6 to 8 slices.
Category
Pies and Pastries
Course
Desserts
Sources
Weekly Wisdom
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We know it’s just a myth that George Washington confessed to chopping down a cherry tree. But the story inspired our delicious No-Lie Cherry Pie recipe!

This pie has a wonderful tart-sweet taste, which comes from avoiding pre-made supermarket pie filling (often gelatinous) and using canned sour red cherries, preferably canned in water. (Of course, if it’s cherry-picking season, you could use fresh tart cherries.)

Not much surpasses the taste of a great cherry pie!

Ingredients
Pastry for 2 crusts
1/2 to 3/4 cup sugar
2-1/2 tablespoons tapioca
1/8 teaspoon salt
1/2 cup cherry juice (from can)
2 cups canned sour red cherries (drained)
1/8 teaspoon cinnamon
1 teaspoon butter
Instructions
  • Prepare pastry. 
  • Preheat oven to 475 degrees F. 
  • Blend sugar, tapioca, and salt, then add cherry juice and cherries and let stand while you roll out the dough. 
  • Line the bottom of a 9” pie pan with one crust, fill with cherry mixture, sprinkle with cinnamon, then dot with butter. 
  • Cover with top crust and seal edges, cutting vents. 
  • Bake for 10 minutes, then reduce heat to 400 degrees F and bake for a half hour, until the crust is crisp and the filling is bubbling. Cool and serve.
About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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Comments

A (not verified)

9 months ago

Have several pints of cherries (from my sour cherry tree) still in the freezer & plan to use some in this recipe to celebrate our 1st President's birthday today. YUMMM...!

Guen (not verified)

4 years 9 months ago

I use what is called sanding sugar. It is a large grain sugar. Brush tpo crust with beaten egg white (for a shiny finish) or a little cream (for a satin finish), then sprinkle the sugar over the top. Works on any two crust pie.

Paula (not verified)

4 years 9 months ago

I believe I see you added sugar to the top of the crust? With variations of sugar granules available which do you use and when do you add it to the top crust for baking?

Debbie (not verified)

7 years 9 months ago

Why so high of heat 475 .? Then 400 for 30 minutes won't the crust burn

It is very common to start fruit pies at a high temperature and then lower. It prevents the fruit from stewing in its own juices and turning the crust soggy.

Mary Kate (not verified)

7 years 9 months ago

Can you tell me what the calorie count is on a slice of this pie? It looks as though there is less calories in this versus a store-bought pie.

pattiemelt (not verified)

8 years 4 months ago

What do you do with the cherry juice? It's listed in the ingredients but the instructions don't mention what to do with it or when to add it.

Sorry to leave out that important step! We have fixed the recipe above.

MICHELE GUEVREMONT (not verified)

12 years 3 months ago

could you use fresh or frozen cherries instead? I picked lots sour cherries!

You can absolutely substitute. If using fresh cherries, reduce the amount of sugar and add a little bit of lemon juice.
Enjoy!