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 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 bottom of 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 a half hour, until crust is crisp and filling is bubbling. Cool and serve.

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