The best cherry pie (with fresh or frozen fruit) from Serious Eats

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Accompaniments: Cherry pit whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on June 17, 2018

    This didn't go great for me. The filling was fine, but the crust got completely over done, even covered with a pie shield. I will try a different version in the future. For more: https://www.chowhound.com/post/baking-days-june-2018-edition-1072945?commentId=10113914

  • rosten on July 05, 2017

    Worked fantastic with bing (sweet, red) cherries. Toasted the sugar to dampen the sweetness (as recommended in the recipe/article) and it worked like a charm. Will definitely make again.

  • anya_sf on May 29, 2017

    I made this filling with a mixture of sweet red and yellow cherries. I used Ina Garten's crust recipe, following the rolling, filling, and baking instructions from this recipe. I did not need to cover the crust to avoid overbrowning. The filling boiled over quite a bit (lattice top crust), so be sure you put the pie on a baking sheet. It was done in 1 hr 15 min as stated. The sweetness level was just right, and the filling was not too runny. I would definitely use this recipe. I think it was worth seeking out the tapioca starch. I used a 9.5" deep dish pie plate because that's what I have, but it wasn't very full; a regular 9" pie plate would be sufficient.

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