Recipe for No-Lie Cherry Pie | Almanac.com

No-Lie Cherry Pie

Makes 6 to 8 slices.
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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!

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
  • 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

Senior editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault

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