Recipe Summary

20 mins
2 hrs
1 hr
45 mins
4 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • In a very large bowl, stir together the granulated sugar and quick-cooking tapioca; add frozen cherries. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally.*

  • Transfer cherry mixture to a 4-quart Dutch oven. Add 2 tablespoons water. Cook and stir over medium heat until slightly thickened and bubbly. Let cool to room temperature. Cover and chill in the refrigerator while preparing pastry.

  • Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry.

For crumb topping:
  • In a medium bowl, stir together the oats, flour, brown sugar, salt and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

  • Transfer cherry mixture to the pastry-lined pie plate. Sprinkle crumb topping over cherry mixture. To prevent overbrowning, loosely cover pie with foil.

  • Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 350 degrees F oven for 20 minutes. Remove foil. Bake 40 to 45 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

*If using cornstarch,

it isn't necessary to let mixture stand 45 minutes.

Nutrition Facts

634 calories; fat 24g; cholesterol 62mg; saturated fat 13g; carbohydrates 99g; mono fat 7g; poly fat 3g; insoluble fiber 4g; sugars 49g; protein 8g; vitamin a 1506.3IU; vitamin c 2.4mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 3.2mg; vitamin b6 0.1mg; folate 100.8mcg; vitamin b12 0.1mcg; sodium 425mg; potassium 275mg; calcium 50.5mg; iron 4.3mg.