FRESH CHERRY PIE
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
BALSAMIC CHERRY PIE WITH A BLACK PEPPER CRUST
Provided by Eva Kosmas Flores
Time 2h25m
Number Of Ingredients 20
Steps:
- First, prepare the filling. Bring the ingredients to a boil in a medium-sized saucepan over medium high heat, stirring every few minutes. Lower the heat and allow the mixture to simmer, uncovered, for 30 minutes, stirring every 5 minutes. Take care not to crush the cherries when you stir, as you want them to remain whole in the pie. At the end of the 30 minutes, the cherry filling should have thickened significantly. Remove from heat and set aside.
- To prepare the crust, mix together the dry ingredients in a large bowl. You have two options when adding the butter. 1) You could cut the butter into pea-sized pieces over the bowl. But this method usually means holding the butter in your hand which will warm it up, thus making less cold-induced flakiness. Or 2) You could cut the stick into general 2-inch cubes on a cutting board, add the butter cubes to the bowl and toss them to coat in the dry ingredients (this helps protect them from the warm air) and use this dough scraper to chop the butter cubes into smaller bits that are roughly pea-sized. This method is better because it keeps the butter colder longer. Begin adding the tablespoons of ice water while stirring gently. Grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs a bit more water.
- Separate the dough into two pieces, one that is 2/3rds of the total dough and one that is 1/3 of the total dough. The bigger ball of dough will be the bottom crust and the smaller ball of dough will be the lattice top. Roll out the big ball of dough onto a well-floured surface, keeping it in a nice circular shape. Once it is about 1 cm thick, transfer it a lightly greased and floured springform pan that is 8 inches in diameter and 2.5 inches tall and mold into it into the sides of the pan, letting the extra crust hang off the sides. Trim excess crust, and roll out the smaller ball. Cut it into 1-inch strips for the lattice pattern, but leave the lattice pieces on a large plate lined with parchment paper. Place the plate and the crust shell, covered with plastic wrap, in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit. For the glaze, whisk the egg and water in a small bowl until combined. Remove the pie shell and lattice from the refrigerator. Brush the tops of the lattice strips with the egg mixture. Pour the filling into the pie shell and then arrange the lattice strips on top. Use your thumbs to press the edges of the crust and lattice strips together and cut off any excess crust. After the edges of the crusts are secured, lift them up a bit so that they don't hang down over the edge too much, otherwise when the pie is done and you unhinge the cake pan, the crusts will break off when the sides of the pan expand. Brush the edges of the crust with the egg mixture as well.
- Place the pie in the oven and bake for 1 hour and 20 to 1 hour and 30 minutes, on the second lowest oven rack, lightly brushing the surface with more egg again at the 45 minute mark. If you notice the edges of the crust browning too quickly, cover them with tin foil.
- Remove from the oven and allow to cool for 45 minutes to 1 hour before serving.
FRESH CHERRY BALSAMIC PIE
Make and share this Fresh Cherry Balsamic Pie recipe from Food.com.
Provided by dandelionleaf
Categories Pie
Time 2h15m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Wash and pit cherries (I used a cherry pitter gadget, but you can also use a paper clip to gouge them out).
- Place in large saucepan and mix with sugar, lemon juice, balsamic venegar, and 2 tbsp water. Cover and heat on medium high, stirring occasionally, until it comes to a boil.
- Mix 3 tbsp hot water with 3 tbsp flour to form a paste. Slowly pour into cherry mix, stirring constantly, making sure there are no lumps. Let simmer until thickened, about 5 minutes.
- Remove from heat and let cool in fridge.
- Preheat oven to 400 degrees F. Prepare pie crust and line 2 pie plates. Pour cherry filling into both pie shells. Place top crust layer over filling, and remove excess around edges. Flute the crust and cut vents into the top (be creative and make fun patterns and shapes like cherries or hearts).
- Bake at 400 for 10 minutes, then reduce heat to 350 and bake an additional 45 minutes.
- Let cool before serving.
Nutrition Facts : Calories 277.2, Fat 15.1, SaturatedFat 3.7, Sodium 234.4, Carbohydrate 32.9, Fiber 2.7, Sugar 9.7, Protein 3.4
BALSAMIC VINEGAR CHERRY PIE
The Balsamic Vinegar Cherry Pie recipe out of our category cherry tart! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h10m
Yield 1
Number Of Ingredients 14
Steps:
- For the crust: Mound the flour with the almonds on the table and form a well in the middle. Distribute the butter pieces into the flour. In the middle, place the sugar, the salt, and the egg. Chop with a knife to distribute and then knead into a smooth dough, adding flour or cold water to make the dough smooth. Shape into a ball and wrap in plastic for about 30 minutes. Chill in the refrigerator.
- Preheat the oven to 180°C (approximately 350°F). Butter a springform pan well.
- For the filling: Rinse and pit the cherries. Mix with the cornstarch, balsamic vinegar, and the sugar.
- Roll out the dough to 3-4 mm (approximately 1/8-1/6 inch) thin on a floured surface. Cut a circle slightly larger than the springform pan. Line the pan, making sure to completely cover the sides. Cut off any excess dough and reroll the scraps. From the remaining dough, cut 5-8 mm (approximately 1/5-1/3 inch) thick strips to make a lattice.
- Sprinkle the dough with the almonds and then distribute the cherries. Place a lattice on top of the filling and brush any exposed dough with a beaten egg yolk. Bake for about 50 minutes until golden brown.
- Remove from oven and allow to cool in the pan Remove from the pan. To serve, cut into pieces.
Nutrition Facts : Calories 1096.72 kcal, Fat 60.55 g, SaturatedFat 27.04 g, Protein 17.83 g, Carbohydrate 132.83 g, Sugar 34.73 g, Cholesterol 199.16 mg
EASY FRESH CHERRY PIE
I came up with this recipe by not reading the directions carefully on a cherry pie recipe I found one day, and thought I had ruined the pie. But the end result of that "mistake" was the best cherry pie I have ever had. If you like a cherry pie that is not too sweet, and allows the cherry flavor to really come through, I think you will enjoy this. The crust on this pie is very flaky and buttery.
Provided by SwtSouthernCook82
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Pit and halve cherries, set aside.
- In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
- To make the crust stir together flour and salt.
- Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
- Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
- Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough).
- You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
- Prick bottom crust with a fork.
- Add the cherry filling into the crust.
- If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
- I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
- Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
- Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.
BAKED FRESH CHERRY PIE
YUMMY--uses fresh cherries!
Provided by Cali
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
- In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
- Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.
Nutrition Facts : Calories 410.4 calories, Carbohydrate 60.9 g, Cholesterol 5.7 mg, Fat 17.8 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 285.6 mg, Sugar 35.4 g
CHERRY PIE IV
This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category.
Provided by Ben S.
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 6h
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
- Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
- Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
- Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
- Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
- Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
- Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 69 g, Cholesterol 3.8 mg, Fat 27.7 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 15 mg, Sugar 37.8 g
FRESH CHERRY PIE
This pie combines fresh yellow and red cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured work surface, roll out one disk of pate brisee to a 1/8-inch-thick round, about 13 inches in diameter. Fit dough in a 9-inch pie plate.
- In a large bowl, combine the cherries, sugar, and tapioca, and toss to coat evenly. Pour the filling into the prepared pie plate, and set aside.
- Roll out remaining disk of dough as in step 1. Using a pastry wheel or a sharp pairing knife, cut dough into 1-inch-wide strips. Lightly brush rim of dough in pie plate with water, and weave the strips of dough on top of filling to form lattice. Using kitchen scissors, trim strips to create 1-inch overhang. Tuck strips under rim of shell, and crimp to seal. Chill pie in refrigerator at least 30 minutes.
- Bake pie 20 minutes. Reduce oven heat to 350 degrees; bake until crust is deep golden brown and the juices begin to bubble, 40 to 50 minutes more. Transfer pie to a wire rack, and let stand until just warm or room temperature. Serve with ice cream, if desired.
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