Perfect Cherry Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Once they taste this pie, you’ll buy frozen cherries just to make it


  • Pastry for 2-crust pie
  • 3 c. pitted tart frozen cherries
  • 1 c. tart cherry juice
  • 3 tblsp. sugar
  • 2 tblsp. quick-cooking tapioca
  • 1⅔ tblsp. cornstarch (5 tsp.)
  • tsp. almond extract


  • Thaw cherries until most of the free ice has disappeared. Drain off the juice; measure 1 c. juice and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
  • Add cherries and almond extract to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents in top crust; cover pie, seal and flute edge.
  • Bake in hot oven (425°) 30 to 35 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.