Classic cherry pie from BraveTart: Iconic American Desserts (page 179) by Stella Parks

Ingredients

all-purpose flour
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tapioca flour
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Where’s the full recipe - why can I only see the ingredients?

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

jessica_8s3n6x on December 30, 2025

In huge agreement with everyone else - super tasty pie and don't sleep on the cherry pit whipped cream
Bessp on July 06, 2025

The pie dough was easy to make and use, no complaints there. I wish there was about 25% more filling to really fill out the crust, but that was my only reservation with wholeheartedly recommending this recipe. The flavor was good, not too sweet. I served with the cherry pit whipped cream from the same book, which worked really well.
ozzzzzz22 on June 29, 2025

I've tried a handful of cherry pie recipes over the years and so far this is my favourite. It's also pretty easy by comparison. I highly recommend starting with whole fresh cherries, pitting them, and then using the pits to make Stella's cherry pit whipped cream to serve with it. The flavours and textures of the pie and whipped cream come together like a dream. Stella is the kind of recipe writer that you can innately trust - so just follow all her tips and directions faithfully and she'll get you to a delicious pie!
Kinhawaii on July 09, 2020

Agree with everyone else- really good. On the sweet side in a good way & lovely with whipped cream. So much easier with frozen cherries- but took at least 10 minutes longer for me. I am not a lattice fan so overlapped some pie cutouts.
taste24 on June 18, 2020

The filling in this pie had great flavor - everyone loved it!
mlbatt on February 27, 2020

I used frozen sweet cherries from Costco. Will make this again!
khopkins1012 on October 25, 2019

I used canned sour cherries in water. After draining the three cans in a colander, I didn't have as many cups of cherries as called for but proceeded ahead by slightly lowering the filling ingredients proportionately. My old recipe had me thickening juice on the stove-top with cornstarch; it took a while. I LOVED that this filling was a mix and dump. Making a pie already requires a lot of steps so I loved simple steps and heavenly taste. This is my new cherry pie recipe.
anya_sf on November 26, 2017

I used 2 lbs Trader Joe's frozen sweet cherries, which just filled the crust. I worried the pie would be too sweet, but the overall sweetness was fine, with no ice cream or whipped cream necessary. The checkerboard crust design was beautiful and easy to do. I made an egg wash using just part of a whole egg (leftover from another recipe) and 1/2 Tbsp cream, and it was plenty for the top. The pie turned out great and kept well for maybe 2 days, but after that the crust got soggy. We all enjoyed this pie.