top of page

Cherry Vanilla Pie

Prep Time:

15 minutes

Bake Time:

1 hour

Total Time:

1.5 hours


6-8 servings




  • 1 pre-made double pie crust

  • 4½ cups fresh cherries, pitted and halved

  • 1 cup vanilla sugar

  • 1 tablespoon lemon juice

  • 1 ½ teaspoons vanilla extract

  • ¼ teaspoon salt

  • ¼ cup instant tapioca

  • 1 large egg

  • 1 tablespoon water

  • Turbinado (coarse) sugar, for sprinkling

Tools Needed

Pie Plate

Cooling Rack

This post contains affiliate links. Please read our Disclosure Policy for more information.

Bake with Me


  1. Preheat oven to 425℉.

  2. In a large mixing bowl, combine the cherries, vanilla sugar, lemon juice, vanilla extract, salt, and tapioca. Mix until well combined and allow to sit for 5-7 minutes for the cherries to start macerating. 

  3. Line the bottom of a pie plate with one pie crust, allowing the crust to overhang the plate edge.

  4. Pour cherry filling into the lined pie plate and top with the second pie crust. Fold the edge of the top crust underneath the second crust and crimp the edges together to seal.

  5. In a small bowl, mix together the egg and water. Use a basting brush to cover the top pie crust and edges. Sprinkle with turbinado sugar. 

  6. Use a sharp knife to cut 3-5 small slits in the top of the crust for ventilation.

  7. Bake the pie for 15 minutes, then reduce the oven temperature to 350℉ and bake for an additional 40-45 minutes, or until the crust is golden brown and filling is bubbly. If needed, cover the crust edges with aluminum foil to avoid burning.

  8. Remove from the oven and place on a wire rack to cool. Serve warm or at room temperature. Enjoy!


Dessert, Pie

bottom of page