Fresh Cherry Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


The Best Cherry Pie image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h23m

Yield 8

Number Of Ingredients 6

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits


  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
  • Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
  • Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
  • Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g


Fresh Cherry Pie image

A classic cherry pie with a hint of vanilla.

Provided by Jessica

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 2h40m

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 cup shortening
¼ cup cold water, or as needed
1 pinch salt
2 pounds fresh Bing cherries, pitted
1 cup white sugar
2 tablespoons tapioca flour
1 teaspoon vanilla extract
1 teaspoon butter


  • Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
  • Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.
  • Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.
  • Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.

Nutrition Facts : Calories 531.6 calories, Carbohydrate 69.4 g, Cholesterol 1.3 mg, Fat 27.5 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 7 g, Sodium 24 mg, Sugar 41.3 g


Fresh Cherry Pie image

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

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
1 large egg, beaten, optional


  • 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.


Cherry Pie image

Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 (8-inch) pie

Number Of Ingredients 7

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle


  • Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
  • Preheat the oven to 375 degrees F.
  • Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
  • Bake for about 50 minutes. Remove from the oven and place on a rack to cool.


Fresh Cherry Pie image

Make and share this Fresh Cherry Pie recipe from

Provided by Cullinaryjudge

Categories     Pie

Time 1h20m

Yield 1 9inch pie

Number Of Ingredients 8

1 pastry for a double-crust 9-inch pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter


  • Preheat oven to 400 degrees F.
  • Place rolled out crust in bottom of pie place.
  • Roll out top crust and set aside.
  • In a large 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 foil lined cookie sheet, in case of drips.
  • Bake for 50 minutes, until golden brown.

Nutrition Facts : Calories 3409.3, Fat 138.1, SaturatedFat 41, Cholesterol 45.8, Sodium 2658.7, Carbohydrate 531, Fiber 26.3, Sugar 326.4, Protein 28.9


Martha's Sour Cherry Pie image

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Provided by Martha Stewart

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

Yield Makes one 9-inch pie

Number Of Ingredients 8

2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Essential Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash


  • Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla 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 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 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. 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 foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.


Homemade Cherry Pie Filling image

Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups fresh tart cherries, pitted
1-1/2 cups water
2 tablespoons lemon juice
6 drops red food coloring, optional
Pastry for double-crust pie (9 inches)


  • In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 359 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 277mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.


Perfect Sour Cherry Pie image

A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!

Provided by jmd5102

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h25m

Yield 16

Number Of Ingredients 7

2 (15 ounce) packages double crust ready-to-use pie crust
2 pounds sour cherries, pitted
1 cup white sugar
2 tablespoons white sugar
3 ½ tablespoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract


  • Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
  • Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
  • Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g


Homemade Cherry Pie with Fresh Cherries image

Classic cherry pie made from scratch, with the flakiest homemade crust and a delicious fresh cherry filling. Our buttery pie crust is the best and you can't beat a homemade sweet cherry pie. Serve with vanilla ice cream for the ultimate treat!

Provided by Jessica & Nellie

Categories     Dessert     pie

Time 3h45m

Number Of Ingredients 14

3 cups all-purpose flour (14.2 oz)
14 tbsp cold unsalted butter (cubed (7 oz))
1 teaspoon salt
6 tablespoons icing sugar
2 egg yolks
4-6 tablespoons ice-cold water
5 cups fresh or frozen pitted cherries (24 oz)
¼ cup cornstarch
2/3 cup sugar (5 oz)
1 tsp vanilla extract
1 TBSP freshly squeezed lemon juice
1/4 tsp almond extract
2 pie crusts
2 Egg whites (for the egg wash on the crust)


  • In the bowl, put the all-purpose flour, a pinch of salt, the powdered sugar, and the cubed cold butter.
  • With your clean hands, start mixing the butter with the rest of the ingredients. You want to break down the butter until you get small pea-sized pieces, it doesn't matter if some are bigger than others. Be careful not to overwork the butter. These bits of un-mixed butter will help to create the flakiness of the crust. You can make this step with a pastry cutter or a food processor.
  • Once you achieve said consistency, add the egg yolks and mix.
  • Add tablespoons of cold water one by one, mixing in between. You want to achieve a consistency that is not too wet. It needs to stay barely together when pressed and should not stick to your hands. It's best to add the very cold water one tablespoon at the time, and check if the dough needs more water or not. Remember you can always add, but never take out.
  • Keep mixing until you form a ball of dough, you should end up with a "clean" bowl.
  • Divide into two balls and form each into a disk, wrap it in cling wrap and let it cool in the fridge for 30 minutes. This will allow the flour to hydrate and drop the temperature of the dough a bit.
  • Crusts can be made ahead and frozen up to 8 weeks. Defrost for 2-3 hours or until dough is soft before rolling and shaping.
  • Start by preheating your oven at 400 F /200c.
  • Prepare the cherries by removing the pits, for this you can use a cherry pitter, or cut them in half and remove the pits.
  • In a large bowl combine the pitted cherries, cornstarch, sugar, vanilla & almond extract, and lemon juice. Set aside.
  • Roll out one of your pie dough disks: on a floured surface roll it until you reach a 1/4 inch (13mm) inch thickness as it follows: Roll a bit up and down and then turn 90º to one side. Roll again in the same direction and then turn again 90º. Keep rolling until you obtain the desired thickness.
  • Roll the other dough disk, cut it in strips with a knife or a pastry wheel cutter, and set it aside.
  • Line the pie pan with the first rolled crust and adjust the dough making sure there are no air bubbles underneath. Do not worry about the excess dough you are going to use it to create a nice decoration on the border.
  • Fill the pie pan with the cherry mixture, discarding any excess liquid formed in the bowl.
  • Create the lattice top crust by placing 4 dough strips on top of the pie pan leaving some space between them. Fold the second and third strips up & place two more strips on the opposite direction creating a crossed pattern and repeat all around the pie. The idea is to obtain weaving effect, by having always one strip up, one down.
  • Press together the excess bottom crust with the end of the strips and crimp the edges with your fingers, or use a fork to press them together. Whisk the egg whites, then brush the surface of the crust.
  • Bake for 15 minutes at 400°F, then reduce the heat to 350°F or 180C and bake for 30-40 minutes depending on your oven. Keep an eye on the crust, so it doesn't get too browned, if it starts to get two brown move it to a lower rack or place a piece of foil on the pie.
  • Once fully baked, let the pie cool so that the filling will fully set. Sprinkle some powdered sugar to garnish and serve with vanilla ice cream.

Nutrition Facts : Calories 719 kcal, Carbohydrate 97 g, Protein 10 g, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 102 mg, Sodium 656 mg, Fiber 4 g, Sugar 34 g, UnsaturatedFat 14 g, ServingSize 1 serving


Baked Fresh Cherry Pie image

YUMMY--uses fresh cherries!

Provided by Cali

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 3h20m

Yield 8

Number Of Ingredients 8

1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
⅛ teaspoon salt
1 cup white sugar
4 cups pitted cherries
¼ teaspoon almond extract
½ teaspoon vanilla extract
1 ½ tablespoons butter


  • 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


Fresh Cherry Pie image

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

All-purpose flour, for surface
1 recipe Pate Brisee for Red Currant and Raspberry Pie
2 1/4 pounds fresh yellow and red sweet cherries, pitted and halved
1/4 cup sugar
2 tablespoons instant tapioca powder
Vanilla ice cream, for serving (optional)


  • 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.


Easy Fresh Cherry Pie image

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

2 lbs fresh bing cherries, pitted and halved
1 cup granulated sugar
1/2 cup unsifted all-purpose flour
1/8 teaspoon salt
2 tablespoons cold butter, cubed
1/4 teaspoon almond extract
2 cups flour
1 teaspoon salt
3/4 cup butter flavor shortening (Crisco works best)
5 -6 tablespoons of ice cold water


  • 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.


Fresh Sour Cherry Pie image

This is a tart, yet sweet, pie I make with sour Montmorency cherries found on a tree in my yard. I recommend using Trader Joe's French Pastry pie crust, and a woven top really shows off the cherries. It turns out perfect every time! Serve plain or with a scoop of vanilla ice cream.


Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (9 inch) prepared double-crust pie pastry
4 cups pitted sour cherries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 orange, zested and juiced
½ teaspoon ground cinnamon
2 tablespoons butter
1 egg white
1 teaspoon milk


  • Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
  • Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
  • Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
  • Mix egg white and milk together in a small bowl and brush over the top of the pie.
  • Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 3.8 g, Sodium 151.1 mg, Sugar 36.3 g


Cherry pie image

Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream

Provided by Cassie Best

Categories     Dessert

Time 1h40m

Yield Serves 8-10

Number Of Ingredients 10

400g plain flour , plus a little for dusting
50g ground almonds , plus 2 tbsp
225g cold butter
75g white caster sugar
2 egg yolks
800g cherries
150g cherry jam
50g caster sugar , plus a little for sprinkling
2½ tbsp cornflour
1 egg white , beaten


  • First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
  • Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
  • If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
  • Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
  • Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
  • Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium


Fresh Cherry Rhubarb Pie image

This recipe calls for fresh sour pie cherries, (the bright red kind) and fresh rhubarb. It makes a deliciously juicy pie that goes wonderfully well with vanilla ice cream. Note: if you want your filling less juicy, just increase the amount of tapioca.And if you cannot find fresh pie cherries, you can substitute the canned type, but it will not taste as nice.

Provided by bakedapple42

Categories     Pie

Time 1h5m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 10

4 cups fresh sour pie cherries, pitted
2 cups fresh rhubarb, cut into 1/2-inch pieces
1/4 cup white sugar
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into pieces
2 nine inch pie crusts (top and bottom)


  • Preheat the oven to 425 degrees F.
  • In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
  • Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
  • Top the filling with the butter pieces.
  • Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
  • Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
  • Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
  • Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
  • Remove from oven and place on a wire rack to cool.
  • Cool completely before serving.
  • Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.

Nutrition Facts : Calories 279.4, Fat 12, SaturatedFat 3.7, Cholesterol 5.1, Sodium 225.8, Carbohydrate 41.8, Fiber 2.5, Sugar 25.4, Protein 2.7

More about "fresh cherry pie recipes"

easy-homeamde-cherry-pie-tastes-better-from-scratch image
2020-04-27 Cook over medium heat for a few minutes until juices are released. Use a slotted spoon to spoon cherries out into a bowl. Spoon some of the sauce into a cup and stir in the cornstarch until dissolved. Return to pot with …

fresh-cherry-pie-filling-recipe-the-spruce-eats image
2019-08-08 Gather the ingredients. Combine all ingredients in a large saucepan. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly before using. Fill pie shells, use in another dessert like a …

fresh-cherry-pie-recipe-pillsburycom image
2012-04-10 Heat oven to 375°F. Gently unroll pie crust. Place crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom. Trim crust along pie plate edge.

homemade-cherry-pie-with-thicker-filling-sallys image
2021-06-24 Reducing the Cherry Juices on the Stove Takes Less Than 10 Minutes. After you combine the filling ingredients together, set it aside and roll out the pie dough for your pie dish. During this time, your filling is already working …

best-homemade-cherry-pie-kristines-kitchen image
2022-05-25 Lightly brush the top and edges of the pie crust with the egg wash. If desired, sprinkle coarse sugar over the top of the pie. Place the pie in the refrigerator for 20 to 30 minutes before baking. While the pie chills, preheat …

easy-homemade-cherry-pie-inspired-taste image
Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake for 20 minutes then reduce oven temperature to 350 degrees F and bake an additional 30 to 40 minutes longer, …

sweet-cherry-pie-recipe-simply image
2022-03-01 Roll out bottom crust: On a lightly floured clean surface, roll out the bottom crust. Form it into a 9- or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in …

foolproof-cherry-pie-the-best-cherry-pie-recipe-from image
2018-06-22 Preheat oven to 425 degrees (F). Remove the crust and lattice strips from the refrigerator. Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. Top with cubes of butter. Lay 6 of the strips parallel on …

classic-cherry-pie-recipe-video-natashaskitchencom image
2019-07-12 Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F. Beat together 1 egg and 1 Tbsp milk or water and …

Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; …

Cherry Pie Recipes. Simple, classic and always a crowd favorite, cherry pie is a great dessert option for any holiday or gathering. Whether you’re looking for a traditional fresh cherry pie recipe, or one spiked with amaretto, we have a recipe for everybody.

2020-12-04 Divide the ball in half and press each half into a disk. Roll the disk out on a lightly floured surface using a rolling pin until it is about 12 inches across. Fold the dough into quarters and transfer it into the pie pan. Using the same bowl as you used to create the pie dough, now make the cherry pie filling.

2022-06-23 Brush the top and sides of the crust lightly but evenly with the egg wash. Add a few of the circle cutouts to the top crust and brush them with egg wash, if you like. Bake until the top is golden brown and the filling is bubbly, 45 to 55 minutes, rotating the pan halfway through. Let cool for 1 hour. For the Glaze: Whisk together the powdered ...

2019-06-19 Macaroon Cherry Pie I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. —Lori Daniels, Beverly, West Virginia

Place the 1 cup cherry juice in a small saucepan and bring to a boil. Add the sugar, stir, and return the mixture to a boil. When the sugar is dissolved, add the water and cornstarch and stir until the mixture thickens and becomes clear and glossy. Remove the pan from the heat and pour the mixture over the cherries.

2021-07-16 Cook the filling on low heat until it thickens, then let it cool down completely before filling the pie. Assembling the cherry pie; Preheat the oven to 180°C / 360°F. Divide the dough into two equal parts for the pie shell and the lattice. Roll out one half of the dough 3mm / 0.1 inch thick and a little larger than the pie pan.

2020-07-30 Use summer's bumper crop of cherries in these sweet-tart recipes for every meal of the day. 1/31. Cherry and Chocolate Ice Cream Pie. We took cherry pie to a whole new level as a frozen treat. With a luscious layer of chocolate fudge inside, this is one impressive pie. —Scarlett Elrod, Newnan, Georgia.

Instructions. In a large bowl combine the cherries, sugar, cornstarch, lemon juice, vanilla extract and almond extract and stir well. Place the filling in the refrigerator for at least 30 minutes. Preheat the oven to 375° F. Follow the directions of the package of store-bought pie crust for a …

Instructions. Pre-heat your oven to 375 F. Combine cherries and sugar in a sauce pan, heat on medium heat until juices are hot and bubbly, for about 3-5 minutes

2018-01-30 Make the cherry filling: In a medium bowl, mix together sugar, cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, and Kirsch and mix to combine. Set aside for 10 minutes. Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.

2021-08-19 Cook over medium-low heat until the sugar dissolves and thickens, stirring constantly. Once nice and thick, remove from the heat and stir in almond extract, lemon juice, and butter. Allow cooling completely. When the filling is cooled, preheat the oven to 400°. Press one pie crust in a 9-inch pie pan.

2020-04-14 For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine. Divide the dough in half and form each half ...

2022-06-13 Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F (200°C). For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.

Preheat oven to 425 degrees Fahrenheit. Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the cherry filling into the pie shell leaving behind any excess juices. Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking.

2014-07-05 Combine the flour, sugar, and sea salt in the bowl of a food processor and pulse to combine. 3 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon sea salt. Add the shortening and butter and pulse to combine. The dough should look a little like wet sand at this point. ¾ cup shortening, ½ cup butter.

Place the decorative top crust on the pie. Preheat the oven to 350°F. Brush the top crust with egg wash and sprinkle with sugar. Bake for 45 minutes to 1 hour, until the top crust is golden brown and the filling is bubbling in the center. Remove the pie from the oven and cool it …

2021-11-08 Preheat oven to 425 degrees F. In a large bowl, combine the cherries, cinnamon, nutmeg, and almond extract. Mix well and set aside. In a large saucepan, over medium heat, combine the sugar and cornstarch. Add the cherry juice a little at a time and stir until smooth.

cherries, sugar, quick cooking tapioca, all purpose.... All information about healthy recipes and cooking tips

2021-06-09 How To Make a Cherry Pie. Preheat: Preheat the oven to 400°F/190°C. Roll Dough: Roll out half of the pie dough into a 12-inch circle. Place in a 9-inch pie dish . Make the Filling: Create the filling by tossing the pitted cherries with sugar, cornstarch, almond or vanilla extract, and lemon juice.

Pour into a large bowl. Let cool and refrigerate for 1 hour and 30 minutes. With the rack in the lowest position, preheat the oven to 180 °C (350 ° F). Fit a pie crust into a 23-cm (9-inch) pie plate. Make a few incisions in the middle of the second crust. Set aside. Spoon the filling into the chilled pie shell and top with the second pie crust.

2020-11-13 A dd frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. …

Place in the oven and preheat oven to 400°F degrees. Wash the cherries and drain. Remove the stems and pits. In a large mixing bowl combine the sugar, almond extract, salt, tapioca, cinnamon, lemon zest and lemon juice. Fold in the pitted cherries and set aside for 15 …

2021-08-05 Fill the pie shell: Spoon the cherry pie filling into the crust, leaving any excess liquid in the bowl, do not add this to the pie, as it will make your pie soggy. Roll and place the top shell: Roll out the second disc.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #pies-and-tarts     #desserts     #fruit     #pies     #dietary     #low-in-something     #pitted-fruit     #cherries     #number-of-servings

Related Search