Print Recipe

Classic Cherry Pie

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 1 (nine-inch) pie


  • 2 pounds cherries pitted and halved
  • 1/4 cup tapioca starch or 3 tablespoons corn starch
  • 1/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  • Preheat the oven to 400 degrees F. In a medium bowl, mix cherries, tapioca starch, white sugar and brown sugar, cinnamon and salt.
  • Per the instructions above, add the filling to the pie crust. Crimp the edges, brush the edges with egg wash and transfer to a baking sheet. I like using a baking sheet because sometimes pies bubble over and I find it easier for transporting to and from the oven. Bake for 20 to 30 minutes, checking on it periodically.
  • Turn the oven down to 350 degrees F and bake for an additional 30 minutes, until the edges are golden brown and the cherries are bubbling. If at any time the edges get too browned, use a sheet of foil to cover any part of the crust (this will shield it from getting darker).
  • Allow to cool for 2 to 3 hours for neat slices. For loosey-goosey warm pie, serve right away.