There's something about locally grown cherries, tart, bright red, enrobed in a sweet vanilla and almond sauce, all wrapped in a flaky crust, that just makes my mouth water. And this version won a blue ribbon in 2008!

Adams Street Cherry Pie

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  • Prep Time: 20 minutes (plus pitting the cherries and making the crust)
  • Baking Time: 50-60 minutes
  • Serves: 7
Adams Street Cherry Pie


Pastry for 9” double crust pie

Filling: 6 c. pitted sour cherries

½ t vanilla extract

4 drops almond extract

2 T. good brandy

1.5 T lemon juice

1 2/3 c. sugar

5 T. tapioca

2 T. butter

Glaze: 1 egg, beaten, and stirred with 3 T. half-and-half


1. Line pie plate w/ bottom crust & refrigerate.

2. Mix cherries, vanilla, almond, lemon, brandy and sugar. Stir in cherries. Stir in tapioca and let stand for 10 minutes, mixing gently occasionally.

 3. Roll out top crust and cut strips for lattice top.

4. Pour cherry mix into bottom crust, dot w/ butter, and top w/ lattice crust, folding the edge up to form a tall lip. See notes below about "extra" filling.

5. Optional: brush lightly with a glaze (egg & ½ and ½) and sprinkle w/ sugar.

6. Bake at 450° for 10 minutes, then drop to 350° for another 45-60 minutes or til golden. Use a crust protector ring after the first 10 minutes to keep the edge from overcooking.

Baker’s Notes and Tips and Tricks

I used frozen cherries, mostly defrosted. Also, most but not all of the mixture fit into the pie shell. The extra was baked separately in a little glass dish.

The pie is likely to bubble up and maybe boil over, so I usually put a cookie sheet on the shelf below the pie about half-way through the baking time.

The cherries came from my friend's tree, and she lived on Adams St. Hence the name. Thank you, Jan!

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM

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