Fresh Cherry Pie

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A classic cherry pie with a hint of vanilla.


  • 2 cups all-purpose flour
  • 1 cup shortening
  • ¼ cup cold water, or as needed
  • 1 pinch salt
  • 2 pounds fresh Bing cherries, pitted
  • 1 cup white sugar
  • 2 tablespoons tapioca flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter


Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.

Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.

Preheat oven to 375 degrees F (190 degrees C).

Mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries’ juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.

Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.

Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.

Preparation time: 20 mins
Cook time: 45 mins
Total time: 2 hrs 40 mins
Servings: 8 – Yield: 1 pie



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