Recipe courtesy of Bubby's
Save Recipe Print
Bubby's Sour Cherry Pie
Total:
3 hr 40 min
Active:
20 min
Yield:
2 (9-inch) pies
Level:
Easy
Total:
3 hr 40 min
Active:
20 min
Yield:
2 (9-inch) pies
Level:
Easy

Ingredients

Directions

In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to two 9-inch pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then with some sugar. Chill the pies in the refrigerator at least 30 minutes before baking.

Preheat the oven to 475 degrees F.

Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Rustic Apple Pie with Dried Cherries

Recipe courtesy of Ellie Krieger

Apple Pie

Recipe courtesy of Robert Irvine

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Caramel Apple Pie

Recipe courtesy of Ree Drummond

Pie Baked Apples

Recipe courtesy of Food Network

Blueberry Pie

Recipe courtesy of Alex Guarnaschelli

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Lamb Shepherd's Pie

Recipe courtesy of Shauna James Ahern

Shepherd's Pie

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.