Cherry Pie

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So, I got this base recipe from melskitchencafe.com, and it was really good. I prefer berry pies, but this was a fun change. 

Cherry Pie

  • 5 cups (794 to 850 ) pitted sweet, dark cherries – you'll start with around 2 pounds whole fruit (see note for sour pie cherries)
  • 2 tablespoons fresh lemon juice, from 1-2 medium lemons
  • ¼ teaspoon almond extract
  • ¾ cup (163 g) granulated sugar I reduced this to 1/4 cup 
  • ½ teaspoon coarse, kosher salt (use 1/4 teaspoon for table salt)
  • ⅓ cup (43 g) tapioca starch/flour (see note) I did 2 T. of ultragel and I would double this if you have remotely juicy cherries. I made another one the next day with more sugar and it wasn't enough ultragel
  • 1 tablespoon cornstarch I left this out
  • 1 tablespoon butter




I did a lattice top, put an egg wash on it, chilled it for 45 minutes-ish, and then baked it at 400 for almost an hour. I put a pie shield on when it was getting dark b/c you need the filling to bubble.

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