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  • double pie crust
  • 1 1/4 cups sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons quick-cooking tapioca
  • 1/2 teaspoon ground cardamom or nutmeg
  • 5 cups pitted fresh tart red cherries (you can also use canned or thawed frozen tart cherries, drained)
  • 3/4 cup dried tart cherries
  • 1 1/2 tablespoons butter, cut into pieces
  • Milk and sugar for finishing pie


  • Prepare the pie crust.
  • Preheat the oven to 400F.
  • In a large bowl, mix the sugar, flour, tapioca and cardamom.
  • Add the fresh and dried cherries.
  • Toss to mix thoroughly.
  • Scrape the filling into the pie shell.
  • Dot with the butter.
  • Cover with the remaining pastry round and trim to 1/2 inch beyond the pie-plate rim.
  • Fold the top pastry under the bottom pastry and crimp.
  • Brush the top pastry with milk and sprinkle with sugar.
  • Bake the pie for about 50 minutes or until golden.
  • Transfer to a rack to cool.

Categories: Dessert  Pie  Tart 
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