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No-Lie Cherry Pie

Written By: Sarah Perreault Managing Editor
Yield
Makes 6 to 8 slices.
Category
Pies and Pastries
Course
Desserts
Sources
Weekly Wisdom

We know it’s just a myth that George Washington confessed to chopping down a cherry tree. But the story inspired our delicious No-Lie Cherry Pie recipe!

This pie has a wonderful tart-sweet taste, which comes from avoiding pre-made supermarket pie filling (often gelatinous) and using canned sour red cherries, preferably canned in water. (Of course, if it’s cherry-picking season, you could use fresh tart cherries.)

Not much surpasses the taste of a great cherry pie!

Ingredients
Pastry for 2 crusts
1/2 to 3/4 cup sugar
2-1/2 tablespoons tapioca
1/8 teaspoon salt
1/2 cup cherry juice (from can)
2 cups canned sour red cherries (drained)
1/8 teaspoon cinnamon
1 teaspoon butter

Instructions

  • Prepare pastry. 
  • Preheat oven to 475 degrees F. 
  • Blend sugar, tapioca, and salt, then add cherry juice and cherries and let stand while you roll out the dough. 
  • Line the bottom of a 9” pie pan with one crust, fill with cherry mixture, sprinkle with cinnamon, then dot with butter. 
  • Cover with top crust and seal edges, cutting vents. 
  • Bake for 10 minutes, then reduce heat to 400 degrees F and bake for a half hour, until the crust is crisp and the filling is bubbling. Cool and serve.

About The Author
Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...
Read More from Sarah Perreault

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Comments

<span>A</span> Thu, 02/22/2024 - 10:52
Have several pints of cherries (from my sour cherry tree) still in the freezer & plan to use some in this recipe to celebrate our 1st President's birthday today. YUMMM...!
<span>Guen</span> Fri, 02/21/2020 - 14:56
I use what is called sanding sugar. It is a large grain sugar. Brush tpo crust with beaten egg white (for a shiny finish) or a little cream (for a satin finish), then sprinkle the sugar over the top. Works on any two crust pie.
<span>Paula</span> Thu, 02/20/2020 - 16:34
I believe I see you added sugar to the top of the crust? With variations of sugar granules available which do you use and when do you add it to the top crust for baking?
<span>Debbie</span> Mon, 02/20/2017 - 13:09
Why so high of heat 475 .? Then 400 for 30 minutes won't the crust burn
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 02/21/2017 - 11:43

It is very common to start fruit pies at a high temperature and then lower. It prevents the fruit from stewing in its own juices and turning the crust soggy.

 <span>Mary Kate</span> Mon, 02/20/2017 - 12:15
Can you tell me what the calorie count is on a slice of this pie? It looks as though there is less calories in this versus a store-bought pie.
<span>Pattiemelt</span> Sun, 06/26/2016 - 14:51
What do you do with the cherry juice? It's listed in the ingredients but the instructions don't mention what to do with it or when to add it.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 06/27/2016 - 15:21

Sorry to leave out that important step! We have fixed the recipe above.

 <span>Michele Guevremont</span> Thu, 08/09/2012 - 17:29
could you use fresh or frozen cherries instead? I picked lots sour cherries!
<span>Sarah Perreault</span> Fri, 08/10/2012 - 11:21
You can absolutely substitute. If using fresh cherries, reduce the amount of sugar and add a little bit of lemon juice. Enjoy!