Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine. Preheat oven to 400 degrees.

Cherry season is short, so it’s the perfect excuse to enjoy them while they’re around. Whether you’re bringing home a basket ...

In this classic and adaptable cherry pie recipe, you can use either sour cherries or sweet ones, fresh or frozen. Lemon zest and juice are mixed with the sweet cherries to add brightness and tang.

Fit dough into a 9-inch pie plate or cast-iron skillet; trim excess dough, and crimp edges. Freeze pie shell, uncovered, until hard, at least 30 minutes or up to overnight.

It’s cherry season in Northern Michigan, and cherry pie is one of the most popular treats to make with the fruit. There’s a secret recipe you can only find on Old Mission Peninsula.

To make enough cherry pie filling to fill one nine-inch pie: In a bowl, whisk together one cup (200 grams) of sugar, 1/4 cup (30 grams) cornstarch, and 1/4 teaspoon fine sea salt.