Classic Cherry Pie With A Butter Crust Recipes

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CLASSIC CHERRY PIE WITH A BUTTER CRUST



Classic Cherry Pie with a Butter Crust image

Small holes cut into the top crust give a sneak preview of the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Yield Makes one 9-inch pie

Number Of Ingredients 9

2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 tablespoons unsalted butter, cut into small pieces
Buttery Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

Steps:

  • Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
  • Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
  • Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.
  • Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
  • Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.

CLASSIC CHERRY PIE



Classic Cherry Pie image

The star of this good old American pie, cherries always brighten summer treats. Adapted from Good Food Magazine, June 1987.

Provided by JackieOhNo

Categories     Pie

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
5 tablespoons vegetable shortening, cold
6 -8 tablespoons ice water
3/4 cup sugar
3 tablespoons cornstarch
2 lbs sour cherries, pitted (about 4-1/2 cups)
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon salt, plus
1 pinch salt
1 large egg
1 tablespoon unsalted butter, cut into bits

Steps:

  • Make pastry: Place flour, salt, butter, and shortening in food processor and process just until mixture resembles coarse crumbs. Or mix flour and salt in mixing bowl and cut int butter and shortening with pastry blender. Sprinkle about 5 T. water over flour mixture; process or mix with fork until dough comes together, adding remaining water as needed. Divide dough into 2 pieces, one twice as big as the other. Refrigerate both pieces wrapped in plastic wrap at least 30 minutes.
  • Meanwhile make filling: Mix sugar and cornstarch in large bowl. Add cherries, vanilla and almond extracts, and pinch salt; stir to combine. Let stand, stirring occasionally, 20 minutes.
  • Heat oven to 425 degrees.
  • Roll out larger piece of pastry to 14" circle on well-floured surface. Line 9" deep dish pie plate with pastry and trim to a 1" overhang. Mix egg and 1/4 t. salt and brush over bottom and side of pastry. Stir cherries and pour into pastry. Top with butter.
  • Roll out remaining dough to 10" circle. Cut into 1/2" strips. Arrange strips in lattice pattern over filling, painting ends with egg glaze to stick to bottom crust. Fold over edges and crisp. Brush rim and lattice with glaze.
  • Bake 15 minutes. Reduce heat to 375 degrees and bake until crust is golden and cherries are tender, 30-40 minutes longer. If edges brown too quickly, cover with strips of aluminum foil.

Nutrition Facts : Calories 424.4, Fat 19.4, SaturatedFat 9, Cholesterol 53.1, Sodium 252.1, Carbohydrate 59.2, Fiber 2.7, Sugar 28.6, Protein 5.3

CLASSIC CHERRY PIE



Classic Cherry Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/2 cup butter flavored shortening
2 cups all-purpose flour
3 teaspoons powdered sugar
1/4 cup butter
1/2 teaspoon salt
1 egg
2 teaspoons vinegar
1/4 cup ice water
4 cups drained cherries, juice reserved (recommended: Morello)
1 1/4 cups sugar
3 tablespoons tapioca
Pinch salt
1 1/3 cups juice (reserved from cherries)
Tiny dab red gel food coloring

Steps:

  • Preheat oven to 425 degrees F.
  • For the crust: Blend shortening, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts).
  • For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm.

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

CLASSIC BING CHERRY PIE



Classic Bing Cherry Pie image

A nice variation to the sour cherry pie.

Provided by MSGYPSYLEE

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 (15 ounce) package double crust ready-to-use pie crust
4 cups Bing cherries, pitted and sliced
1 cup white sugar
¼ cup instant tapioca
2 tablespoons lemon juice
¼ teaspoon almond extract
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
  • Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
  • Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
  • Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 63.1 g, Cholesterol 3.8 mg, Fat 18.3 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 253.5 mg, Sugar 35.5 g

BUTTERY PATE BRISEE



Buttery Pate Brisee image

For use with Classic Cherry Piewith a Butter Crust recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Yield Makes 2 disks (enough for 1 double-crust 9-inch pie or 2 single-crust 9-inch pies)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 tablespoon sugar
Salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST



Classic Sour Cherry Pie with Lattice Crust image

Provided by Lori Longbotham

Categories     Dessert     Bake     Kid-Friendly     High Fiber     Graduation     Father's Day     Backyard BBQ     Cherry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 16

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Steps:

  • For crust:
  • Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
  • For filling:
  • Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
  • Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
  • Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

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From mythreeseasons.com


CHERRY PIE - BEST RECIPE | HOW TO MAKE PIE DOUGH - CINNAMON …
Preheat the oven to 400° F. Remove the remaining pie dough from the refrigerator and roll it out into a 12 inch diamater cirlce. Remove the pie dish from the refrigerator and fill it with the cherry filling. Place the rolled out top dough over the pie, tucking the overhang between the bottom pie dough and the pie dish.
From cinnamonshtick.com


CLASSIC CHERRY PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2019-07-12 Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven. In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon. Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.
From natashaskitchen.com


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