Double Cherry Pie

Double Cherry Pie

This Double Cherry Pie recipe is a recipe that we get asked about time and time again. It has canned tart cherries in water (which have no additives whatsoever) and sweetened dried cherries which are the traditional dried cherry. The tart cherries in water are one of our favorite products to use since fresh tart cherries are only available for 3 weeks of the year. Frozen cherries are also a good alternative, however shipping does tend to get a bit expensive if you need them anytime but the winter. You could also substitute unsweetened dried cherries into this instead of sweetened which are a little bit more tart and chewy. This Double Cherry Pie packs the tart cherry flavor into every bite.


  • 2 cans King Orchards tart cherries, well drained
  • 1 cup dried tart cherries
  • 1 cup granulated sugar
  • 2 tablespoons quick-cooking tapioca or cornstarch
  • 1/2 teaspoon almond extract
  • Pastry for 2-crust, 9-inch pie
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon butter


  • Combine canned cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well
  • Let cherry mixture stand 15 minutes.
  • Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter.
  • Cover with top crust. Seal and flute edges.
  • Bake in a pre-heated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent over-browning.

Note: 2 lbs. frozen tart cherries, thawed to room temperature and well drained, can be substituted for canned tart cherries

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