Fresh Cherry Pie Recipes

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BAKED FRESH CHERRY PIE



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

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



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

Steps:

  • 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



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

Steps:

  • 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



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
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
1 large egg, beaten, optional

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.

EASY FRESH CHERRY PIE



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

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.

SWEET CHERRY PIE



Sweet Cherry Pie image

Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!

Provided by Martha Stewart

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

Time 1h30m

Number Of Ingredients 8

All-purpose flour, for rolling
Basic Pie Dough for Sweet Cherry Pie
2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon turbinado or granulated sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
  • On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
  • Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
  • Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

Nutrition Facts : Calories 389 g, Fat 19 g, Fiber 2 g, Protein 3 g

FRESH CHERRY PIE



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)

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.

CHERRY PIE



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

Steps:

  • 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 PIE



Fresh Cherry Pie image

Make and share this Fresh Cherry Pie recipe from Food.com.

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

Steps:

  • 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

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BEST CHERRY PIE RECIPE - HOW TO MAKE CHERRY PIE - THE PIONEER …
2020-04-14  · 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 into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until ...
From thepioneerwoman.com
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EASY HOMEMADE CHERRY PIE RECIPE - LITTLE SUNNY KITCHEN
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.
From littlesunnykitchen.com
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FRESH CHERRY PIE RECIPE – SIMPLE AND DELICIOUS
2021-07-16  · 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. Transfer the …
From mydelicioussweets.com
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CHERRY PIE RECIPE - THE BEST HOMEMADE CHERRY PIE! - KRISTINE'S …
2020-06-13  · 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 the oven to 400° F …
From kristineskitchenblog.com
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31 RECIPES TO MAKE WITH FRESH CHERRIES - TASTE OF HOME
2020-07-30  · Juicy Cherry Pie Lucky you! Tart, or sour, cherry season is in the heart of summer. Choose fresh tart cherries that are bright in color, shiny and plump. They should feel relatively firm when pressed lightly. —Karen Berner, New Canaan, Connecticut
From tasteofhome.com
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CHERRY PIE RECIPE | ALL AMERICAN CLASSIC! - SWEET 2 EAT BAKING
2012-09-14  · To make the crust; Add the flour, butter and golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in plastic wrap and chill for 30 minutes. To make the Cherry Pie Filling; Mix the cornflour ...
From sweet2eatbaking.com
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CHERRY PIE RECIPE ~ FRESH AND DELICIOUS!
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.
From productswithoutpalmoil.com
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BEST CHERRY PIE FILLING RECIPE (FRESH OR FROZEN) - CRAZY FOR CRUST
2021-07-05  · How to make cherry pie filling from scratch: 1. Cook Cherries: Place the prepped cherries and water in a sauce pan. Bring it to a boil and cook the cherries for 10 to 15 minutes or until they have softened and released their juices. 2. Make Slurry: Combine the cornstarch with cold water in a small bowl. 3.
From crazyforcrust.com
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CLASSIC HOMEMADE CHERRY PIE - GEMMA’S BIGGER BOLDER BAKING
2020-07-25  · Preheat the oven to 400°F (200°C). In a large bowl, stir together cherries, cornstarch, sugar, vanilla, almond extract, lemon juice, and salt. Set aside. Roll out one pie crust and line a 9-inch pie pan with it. Spoon cherry filling into the pie crust, discarding any liquid that has collected in the bowl.
From biggerbolderbaking.com
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HOMEMADE CHERRY PIE - JO COOKS
2021-08-05  · Bake the pie: Transfer the pie plate to the oven and bake for 15 minutes at 425°F to set the pie crust, then reduce the heat to 350°F and bake for an additional 45 minutes. Cool and serve: Allow the pie to cool completely for a few hours, then …
From jocooks.com
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Top Asked Questions

How to make a Cherry Cherry Pie?
Preheat the oven to 400°F/190°C. Roll out half of the pie dough into a 12-inch circle. Place in a 9-inch pie dish. Create the filling by tossing the pitted cherries with sugar, cornstarch, almond or vanilla extract, and lemon juice. Add the filling to the prepared pie crust using a spoon. Discard any extra juices at the bottom of the bowl.
How much sugar do you put in a cherry pie crust?
Ingredients 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
How long do you bake a frozen cherry pie?
Bake in a preheated oven at 400°F (200°C) for 20 minutes. Then, reduce the temperature to 350°F (180°C) and bake for 30-40 minutes longer, or until the crust is golden and the filling is bubbling. After letting the pie cool for 3 hours, cut and serve with a scoop of vanilla ice cream! You can use defrosted frozen cherries for this pie!
How to make a tapioca Cherry Pie?
Directions. 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,...

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