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Tart Cherry Pie

5 from 1 vote

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An old-fashioned Tart Cherry Pie made easy by using tapioca! Topped with a gorgeous lattice this homemade pie is perfect for summer! Or if you’re looking for a Sweet Cherry Pie <— see here!

baked tart cherry pie with a lattice top

Tart Cherry Pie | Made with Tapioca

Homemade, reliable, easy, and delicious, this Tart Cherry Pie takes some pointers from Grandma! Using tapioca as the pie filler is an old-fashioned strategy that yields a perfectly gooey cherry pie filling, every single time. No need to fuss with flour or cornstarch. Plus this recipe is perfect all year round because you can use canned or frozen cherries! The perfect blend of sweet-tart flavors surrounded by a flakey pie crust, make this recipe soon!

Main Ingredients Needed

Here are all of the ingredients you’ll need for this Tart Cherry Pie and what they’re used for.

  • Pie Crust – two pie crusts to be exact. One for the top and one for the bottom. Feel free to use store-bought dough or use one of my recipes: All Butter Pie Crust or Crisco Pie Crust.
  • Tart Cherries – I used canned tart cherries, drained. You could use sweet cherries but then it wouldn’t be a tart cherry pie recipe!
  • Sugar – to sweeten of course! This also helps the filling gel.
  • Almond + Vanilla Extract – both bring a lot of flavor to the pie. Feel free to use all vanilla if you don’t like almond extract.
  • Minute Tapioca – some people use flour or cornstarch to thicken their pie fillings but I used tapioca, a tried and true old fashioned way of doing things. I used the Kraft brand.
  • Red Food Coloring – this is optional but creates a more red color for the filling.

Can I use frozen cherries?

You can absolutely use frozen cherries instead of canned cherries! The only change might be to leave the pie in the oven for a little longer. If the crust is getting too brown, lightly cover with foil.

Pie Topping Options

I kept this tart cherry pie classic by creating a lattice top (that’s what you see pictured above). However, you’ve got some options when it comes to decoration. You could create a lattice, like me, or keep it simple by just rolling out and laying the pie dough on top. Cut a few slits in the top to let the pie vent and voila! Done!

Another option is to skip the pie dough top altogether and instead create a crumble topping. That’s what I did for this Blueberry Pie and it was incredible! The recipe for the crumble can be found in that post and can easily be used for this cherry pie as well. Whatever you choose, you’ll love the end results!

tart cherry pie with slices taken out of the pan

How to Make a Tart Cherry Pie

For full details on how to make this Tart Cherry Pie, see the recipe card down below 🙂

Step 1: Preheat + Prep

Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.

Step 2: Make Pie Filling

In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.

Pour into the prepared pie crust.

Step 3: Create Lattice

With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.

Step 4: Bake + Cool

Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.

Cool completely before cutting and serving.

top view of tart cherry pie with slices taken out of the pan

Storing Tart Cherry Pie

Store any leftover pie in the fridge, covered loosely with plastic wrap, for up to 5 days! I’d recommend enjoying this treat within the first three days if you can, after that the crust could get a little soggy. Enjoy leftovers cold or heated up in the oven or microwave!

Freezing Instructions

Bake and cool completely. Cover tightly in foil then store in a freezer-safe storage bag. This method allows you to save this tart cherry pie for up to three months! When you’re ready to serve, thaw in the fridge overnight and, if desired, warm in the oven.

slice of tart cherry pie on a white plate

More Cherry Recipes to Try!

We love cherries around here! And we especially loved this Tart Cherry Pie. Give it a whirl soon, okay, friends?

The printable recipe card is down below, enjoy 🙂

5 from 1 vote

Tart Cherry Pie

An old-fashioned Tart Cherry Pie made easy by using tapioca! Topped with a gorgeous lattice this homemade pie is perfect for summer!
servings 8 pieces
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins

Ingredients

  • 2 pie crusts one for the bottom and top
  • 29 oz tart cherries drained well (two 14.5 oz cans)
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 cup minute tapioca I used Kraft brand
  • 2 drops liquid red food coloring

Instructions

  • Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.
  • In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.
    cherry pie filling in a glass bowl with a rubber spatula
  • Pour into the prepared pie crust.
    cherry pie filling in pie dough all in a pie baking pan
  • With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.
    unbaked tart cherry pie with a lattice top
  • Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.
    baked tart cherry pie with a lattice top
  • Cool completely before cutting and serving.
    tart cherry pie with slices taken out of the pan

Nutrition

Calories: 341kcal | Carbohydrates: 58g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 174mg | Potassium: 270mg | Fiber: 3g | Sugar: 30g | Vitamin A: 66IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: cherry pie, sour cherry pie, tart cherry pie

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