Teresa G.


Spring is near and soon the beautiful Japanese cherry trees will be blooming in our nation's capitol. Thinking about that event brought to mind cherry pie. I created this recipe, inspired by the thought of those beautiful pink blossoms. It's very sweet and, at the same time tart. It travels well and is great for potlucks and family gatherings. It's so delicious!

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★★★★★ 1 vote
30 Min
1 Hr 15 Min


unbaked deep dish pie shell
1 1/2 stick
salted butter
1 1/2 c
granulated sugar
5 oz
sweetened dried tart cherries, lightly chopped or halved
3/4 c
pecan pieces
3/4 c
sweetened flaked coconut
3 large
eggs, beaten


Step 1 Direction Photo

1Gather and prep ingredients.

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2Place pie shell on a rimmed baking sheet; set aside.

3Place oven rack in middle position; preheat oven to 300ºF.

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4In a medium saucepan, melt butter over medium-low heat.

5Shut burner off and remove from heat.

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6To the butter, add sugar, cherries, pecans and coconut; mix thoroughly.

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7Add beaten eggs; mix very thoroughly.

Step 8 Direction Photo

8Pour into pie shell and smooth.

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9Bake at 300ºF for 1 hour and 10-15 minutes, turning at halfway point, until pie is very lightly browned over entire top and no longer very jiggly in center.

Step 10 Direction Photo

10Remove from oven; allow to cool at room temperature for at least 1 hour before refrigerating for at least 1 additional hour to set.

Step 11 Direction Photo

11Refrigerate leftovers. Travels well.

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tag: For Kids