This Sweet Cherry Pie, made using frozen cherries, is the best dessert to make regardless of what season it is! Sweet cherries are paired with lemon and tart cherry juice to balance it out, accented with almond extract, and tucked inside a flaky lattice crust. The best type of thickener for this pie is quick-cooking tapioca. Quick-cooking tapioca is great because it works by absorbing the juicy cherries within the granules to create a thick filling. See the notes for an alternative.
If you don't want to purchase tart cherry juice, you could substitute orange juice. It results in a slightly different flavor but it is still lovely!
The tapioca can be swapped for 3 tablespoons of cornstarch.
The added butter to the pie filling is completely optional. It adds a bit of "luxury" to the filling, but is not essential.
This pie tastes best with a homemade buttery pie crust. There are a few options on this website:
If you find that your pie is done but the top crust isn't as golden brown as you'd like, move the pie up to the middle rack to cook for about 10 minutes, or until baked to your liking.
Baking tip: If you find that your pie is done but the top crust isn't as golden brown as you'd like, move the pie up to the middle rack to cook for about 10 minutes, or until baked to your liking.
Find it online: https://everydaypie.com/sweet-cherry-pie/