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The New Kitchen Cookbook

Cherry Pie

This is more or less the Serious Eats Cherry Pie, but with my crust, my starch (available from Brazilian grocery stores here), and my tendency to spice.



  1. Defrost cherries.
  2. Make and chill dough for crust.
  3. Mix non-crust ingredients.
  4. Roll out and fill bottom crust.
  5. Roll out and top with top crust.
  6. Chill 30 minutes.
  7. Preheat oven to 400° F.
  8. Bake 1 hour. (The original recipe said to bake it on a cookie sheet, presumably in case of spills.)
  9. Tent or otherwise shield the crust.
  10. Bake 15 more minutes.
  11. Cool about three hours.


The original recipe called for regular tapioca starch, with a warning about trusting labels on food from China.

There’s always an option to brush with egg wash or top with sanding sugar.