Tart Cherry Pie Filling
A classic American double-crust cherry pie featuring a balanced blend of tart and sweet frozen cherries thickened with tapioca for clean slicing. The almond extract enhances the cherry flavor while fresh lemon juice brightens the filling. This technique-focused dessert demonstrates proper venting and egg wash application for a professional finish.
Equipment
Ingredients
- 6 cups Cherries tart and sweet mix, frozen, pitted
- 1 ¼ cups Granulated Sugar
- ¼ cup Tapioca
- 4 tablespoon Lemon Juice fresh squeezed
- ½ teaspoon Almond Extract
Instructions
- Combine the cherries, sugar, tapioca, lemon juice, and almond extract in a large mixing bowl.
- Toss to coat evenly.
- Let rest for 15-20 minutes so the tapioca begins to hydrate and the fruit releases some juice.
- Use immediately in the Master Fruit Pie recipe.
Notes
Using frozen cherries makes this pie accessible year-round and eliminates the labor of pitting fresh fruit. The 15-20 minute rest allows the tapioca to begin absorbing liquid, which prevents a runny filling. The center steam hole is critical—it acts as a chimney and prevents the top crust from ballooning away from the filling. Let the pie cool completely before slicing; cutting into it warm will cause the filling to run. Store covered at room temperature for up to two days or refrigerate for up to five days. This pie can be assembled and frozen unbaked; add 15-20 minutes to baking time if baking from frozen.
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