cherry pie with tapioca recipe

Written BySheba G Updated On
cherry pie with tapioca recipe
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The Best cherry pie with tapioca recipe

I’ve always been a fan of traditional cherry pie, but I recently discovered a recipe that takes it to the next level by incorporating tapioca. The addition of this starchy ingredient not only adds texture but also helps to thicken the filling, making it easier to slice and serve.

As a busy mom, I appreciate the convenience of using tapioca in place of traditional cornstarch or flour. The result is a pie that’s not only delicious but also visually appealing, with a beautifully set filling and a golden-brown crust.

My family loves this recipe, and it’s become a staple in our household for special occasions and everyday meals alike. One of the things I love most about this recipe is how easy it is to make, despite its impressive presentation.

With just a few simple ingredients and some basic kitchen equipment, you can create a show-stopping dessert that’s sure to impress your friends and family. Plus, the use of tapioca makes this recipe a great option for those with dietary restrictions or preferences for gluten-free or low-carb diets.

Cherry Pie with Tapioca

Cherry Pie with Tapioca

4.7 from 1753 votes

A delightful cherry pie recipe with a unique twist of tapioca for a slightly chewy texture. Perfect for a comforting dessert with a classic crust.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Cherry Filling

4 cups pitted fresh cherries or frozen cherries, thawed and drained
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 cup tapioca starch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice

For the Topping

1 tablespoon milk
1 tablespoon granulated sugar

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough into two equal parts, wrap in plastic wrap, and refrigerate for 30 minutes.
6For the cherry filling, in a separate bowl, mix cherries, sugar, cornstarch, tapioca starch, cinnamon, salt, and lemon juice until well combined.
Set aside.
7Roll out one half of the chilled dough on a lightly floured surface until it is about 1/8 inch thick and large enough to fit a 9-inch pie dish.
8Transfer the dough to the pie dish, pressing it into the bottom and up the sides.
9Spoon the cherry filling into the crust, spreading it evenly.
10Roll out the second half of the chilled dough and place it over the filling.
11Crimp the edges to seal.
12Cut slits in the top crust to allow steam to escape.
13In a small bowl, mix milk and sugar.
14Brush the mixture over the top crust for a golden finish.
15Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
16Allow the pie to cool on a wire rack for at least 2 hours before serving.
17This allows the filling to set properly.
18Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: Ensure the butter is very cold for a flaky crust. You can use a store-bought crust to save time. For a healthier option, use whole wheat flour.

This cherry pie with tapioca recipe is always a good idea for any occasion, whether you’re hosting a family gathering or simply want a delicious dessert for your loved ones.

One of my favorite things about this recipe is how versatile it is – you can serve it warm with vanilla ice cream or chilled with whipped cream.

Whatever your preference, rest assured that this pie will be a hit with both kids and adults alike.

❓ Frequently Asked Questions About Cherry Pie with Tapioca

Q: What is tapioca and why is it used in cherry pie?

Tapioca is a starchy ingredient made from cassava root. It’s often used as a thickening agent in recipes, adding texture and helping to prevent the filling from becoming too runny.

Q: Can I use cornstarch or flour instead of tapioca?

While you can use cornstarch or flour as substitutes, they won’t provide the same texture and thickening properties as tapioca.

Q: Is this recipe suitable for those with dietary restrictions?

Yes, this recipe is gluten-free and low-carb-friendly due to the use of tapioca instead of traditional cornstarch or flour.

Q: Can I make this recipe ahead of time?

You can prepare the filling up to 24 hours in advance, but it’s best to assemble the pie just before baking.

Q: How do I store leftover pie?

Cool the pie completely before storing it in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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