Sour Cherry Pie Recipes

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

MARTHA'S SOUR CHERRY PIE



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

Steps:

  • 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.

SOUR CHERRY PIE



Sour Cherry Pie image

This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!

Provided by Lisawas

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 5

1 (15 ounce) package double crust ready-to-use pie crust
3 (15 ounce) cans pitted sour cherries, drained
3 tablespoons quick-cooking tapioca
1 ½ cups white sugar
¼ teaspoon almond extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
  • Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 76.3 g, Fat 16.3 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 264.2 mg, Sugar 49.5 g

PERFECT SOUR CHERRY PIE



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

Steps:

  • 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

SOUR CHERRY PIE



Sour Cherry Pie image

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

Provided by carnation037

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

2 1/2 cups cherries
1 cup sugar
5 tablespoons flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons minute tapioca
2 tablespoons butter

Steps:

  • Mix cherries with sugar, flour, salt, cinnamon and tapioca.
  • Might look kind of funny, but that is ok.
  • Pour into unbaked pie crust.
  • Dot with butter.
  • Bake at 375 for 35 minutes.

Nutrition Facts : Calories 174.6, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 67.1, Carbohydrate 37.5, Fiber 1.2, Sugar 31.8, Protein 1.1

BUBBY'S SOUR CHERRY PIE



Bubby's Sour Cherry Pie image

Provided by Food Network

Time 3h40m

Yield 2 (9-inch) pies

Number Of Ingredients 8

10 1/3 cups pitted sour cherries
1 1/3 cups granulated sugar, plus more for sprinkling
5 tablespoons plus 1 teaspoon tapioca
1/2 cup melted unsalted butter
2 tablespoons plus 2 teaspoons lemon juice
1 teaspoon pure almond extract
1/8 teaspoon salt
4 homemade or store-bought rounds of pie dough

Steps:

  • In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to two 9-inch pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then with some sugar. Chill the pies in the refrigerator at least 30 minutes before baking.
  • Preheat the oven to 475 degrees F.
  • Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.

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

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.

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.

SOUR CREAM CHERRY PIE



Sour Cream Cherry Pie image

"If I can beat the birds to our cherry tree, I'll make this luscious pie. Otherwise, strawberries or blueberries can be substituted. It's especially good served warm with vanilla bean ice cream." -Betty Wingo, Marshall, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3 cups pitted frozen tart cherries, thawed, drained and patted dry
1 unbaked pastry shell (9 inches)
1 tablespoon butter
1-3/4 cups plus 2 tablespoons sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 tablespoon lemon juice

Steps:

  • Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 473 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 285mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 1g fiber), Protein 6g protein.

MY SOUR CHERRY PIE



My Sour Cherry Pie image

Sour cherries are high on my favorite fruit list, along with gooseberries and rhubarb. There's a pattern there! Sour!

Provided by KathyP53

Categories     Pie

Time 1h20m

Yield 1 9

Number Of Ingredients 9

2 ready-made unbaked pie crusts
2 lbs frozen sour cherries, unthawed
1 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
3 tablespoons butter, cut into small pieces
1 large egg, lightly beaten
1/2 cup orange marmalade

Steps:

  • Preheat oven to 375 degrees.
  • Line 9" pie plate with one unbaked pie crust. Place in refrigerator while preparing filling.
  • Combine sugar, cornstarch, and salt in large bowl. Add cherries and spinkle vanilla over the top. Toss cherries and sugar mixture until fruit in well-coated. Pour cherrry mixture into prepared pie crust. Top cherries with bits of butter.
  • Place second unbaked pie crust on top of cherries, seal, trim, and flute edges. Brush entire crust with beaten egg.
  • Bake 1 hour and 30 minutes, Cover pie crust loosely with foil if begins to brown excessively. Remove from oven onto to rack to cool. Melt orange marmalade over low heat. Brush warm pie with melted marmalade and cool completely.

SOUR-CHERRY PIE



Sour-Cherry Pie image

The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included pie and coffee.

Provided by Martha Stewart

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

Number Of Ingredients 11

All-purpose flour, for dusting
Pate Brisee for Sour-Cherry Pie
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 pounds fresh sour cherries, pitted (about 6 cups), or 1 3/4 pounds frozen sour cherries, partially thawed
2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten
1/2 cup apricot jam

Steps:

  • Preheat oven to 375 degrees. Place foil on bottom oven rack to catch any juices.
  • On a lightly floured work surface, roll out one disc of dough to 1/8 inch thick. Cut out an 11-inch round, and fit into a 9-inch pie plate. Refrigerate crust while you prepare the lattice strips.
  • On a lightly floured piece of parchment, roll out second disc of dough to 1/8 inch thick. Trim to make a 9-by-12-inch rectangle. Using a clean ruler as a guide, cut 16 strips (each 12 inches long and 1/2 inch wide) with a fluted pastry wheel or a sharp knife. Place strips on a parchment-lined baking sheet, and refrigerate until cold, about 10 minutes.
  • Combine sugar, cornstarch, salt, and cinnamon in a large bowl. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries, and toss. Pour cherry mixture into prepared pie plate. Dot top with butter. Lightly brush exposed edge of crust with egg.
  • Make the lattice: Lay 8 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to make a 1-inch overhang. Tuck extra under rim of crust, and crimp to seal. Brush lattice with egg.
  • Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 35 minutes). If top begins to brown too quickly, tent with foil and continue to cook.
  • Let pie cool slightly on a wire rack. Meanwhile, warm jam in a saucepan over medium heat, then pass through a sieve. Brush warm pie with jam, then let cool.

SOUR CHERRY PIE



Sour Cherry Pie image

A winning combination of tart and sweet, this county-fair favorite is marked by a tightly woven lattice crust. Sour cherries enjoy a short season-typically a few weeks in late June and early July-so snap them up when you see them, and freeze any extras: Line a baking sheet with parchment and freeze pitted cherries in a single layer. Transfer frozen cherries to a resealable bag; they should keep in the freezer up to one year.

Yield Makes one 9-inch pie

Number Of Ingredients 11

All-purpose flour, for dusting
Pâte Brisée (page 322)
1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 pounds (about 6 cups) fresh sour cherries, pitted, or 1 3/4 pounds frozen sour cherries, partially thawed
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten, for egg wash
Coarse sanding sugar, for sprinkling

Steps:

  • On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate, and trim dough, leaving a 1/2-inch overhang; refrigerate or freeze until firm, about 30 minutes.
  • On lightly floured parchment, roll out second disk of dough 1/8 inch thick. Using a clean ruler as a guide, cut 14 strips (about 1/2 inch wide) with a pastry wheel or sharp knife. Place strips (and parchment) on a baking sheet, and refrigerate until firm, 10 minutes.
  • Combine granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate. Dot with butter. Lightly brush exposed edge of shell with beaten egg.
  • Weave the lattice (see page 328): Lay 7 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold strips over perpendicular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips over second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of shell, and crimp to seal. Brush lattice with egg wash, and sprinkle with sanding sugar. Refrigerate or freeze 30 minutes.
  • Preheat oven to 375°F. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake until crust is golden brown and juices are bubbling; if using fresh cherries, begin checking after 1 hour; if using frozen, about 95 minutes. (If top browns too quickly, tent with foil.)
  • Transfer pie to a wire rack; let cool completely. Pie can be kept at room temperature, tented with foil, up to 1 day.

TWICE-BAKED SOUR CHERRY PIE



Twice-Baked Sour Cherry Pie image

Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife. In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust - pre-baked shells that are flaky, crisp and golden. But fruit pies, baked with raw dough that is often pale and soggy, get short shrift. For a fruit-pie crust that is crunchy and flaky, with a buttery texture that absorbs the fruit's juices without turning to mush, the secret is pre-baking the bottom crust, then adding the fruit, covering it with raw dough and baking it again.

Provided by Melissa Clark

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

1 3/4 cups plus 2 tablespoons all-purpose flour, more for rolling out dough
3/8 teaspoon kosher salt
15 tablespoons unsalted butter, chilled and cut into pieces
1 cup sugar
2 to 3 tablespoons instant tapioca
1/4 teaspoon cinnamon
2 pounds sour cherries (about 6 cups), rinsed and pitted
1 tablespoon kirsch or brandy
3 tablespoons heavy cream
Demerara sugar, for sprinkling

Steps:

  • To make dough: in bowl of a food processor pulse together flour and salt just to combine. Add butter and pulse until chickpea-size pieces form. Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together. Separate dough into 2 disks, one using 2/3 dough, the other using the remaining. Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.
  • Heat oven to 425 degrees. Place larger dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick. Transfer to a 9-inch pie plate. Line dough with foil and weigh it down with pie weights. Bake until crust is light golden brown, about 30 minutes.
  • While pie crust is baking, prepare filling. In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling). Run the motor until tapioca is finely ground. Place cherries in a bowl and add sugar and tapioca mixture. Drizzle in kirsch or brandy and toss gently to combine.
  • When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights. Scrape cherry filling into pie crust.
  • Place smaller disk of dough on a lightly floured surface and roll it 3/8-inch thick. Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough. Arrange circles on top of cherry filling in a pattern of your choice.
  • Brush top crust with cream and sprinkle generously with Demerara sugar. Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 98 milligrams, Sugar 35 grams, TransFat 1 gram

More about "sour cherry pie recipes"

SOUR CHERRY PIE RECIPE - CHATELAINE
2020-06-15 Position rack in bottom third of oven, then preheat to 425F. Filling: Stir granulated sugar with cornstarch and salt in a large bowl. Add cherries and …
From chatelaine.com
3.8/5 (32)
Total Time 1 hr 50 mins
Category Recipes
Calories 480 per serving


CHERRY PIE CRUMBLE TOP RECIPE
What will you give me when I search Cherry Pie Crumble Top Recipe ? Our system will base on the phrase Cherry Pie Crumble Top Recipe to give the most relevant results, includ
From therecipes.info


BRIAN'S SOUR CHERRY PIE | CANADIAN LIVING
2012-04-30 Filling: In large bowl, combine cherries, sugar, tapioca flour, lemon juice, almond extract and salt; set aside. On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling; dot with butter.
From canadianliving.com


SOUR CHERRY PIE FILLING - EVERYDAY PIE
2021-06-13 Instructions. Add cherries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and cherry juice. Let sit until the sugars have started to dissolve, about 15 minutes. Transfer all ingredients to a large pot. Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout.
From everydaypie.com


SOUR CHERRY PIE RECIPE - SERIOUS EATS
2018-08-30 One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan. Directions. Preheat oven to 425°F (220°C). In a bowl, mix sour cherries, sugar, and cornstarch. Toss together and allow it to sit for 5 minutes. Stir cherry mixture until cornstarch is completely hydrated and there are no lumps of starch. Allow …
From seriouseats.com


THE BEST SOUR CHERRY PIE RECIPE - ONE HUNDRED DOLLARS A MONTH
2020-08-11 1/2 teaspoon white distilled vinegar. 1/8 teaspoon salt. Directions. Pre-heat the oven to 375 degrees. Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate ...
From onehundreddollarsamonth.com


SOUR CHERRY PIE - BETTER HOMES & GARDENS
Instructions Checklist. Step 1. In a very large bowl combine flour, sugar, salt,* and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix.
From bhg.com


SOUR CHERRY PIE | CANADIAN LIVING
2005-07-14 Method. Line 9-inch (23 cm) pie plate with pastry. In large bowl, combine sour cherries, sugar, flour, lemon juice and almond extract. Fill pastry shell with sour cherry mixture; dot filling with butter. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents.
From canadianliving.com


SOUR CHERRY PIE - SAVOR THE FLAVOUR
2019-05-10 Gather the ingredients for sour cherry pie. Whisk together the ½ cup of liquid from the canned cherries, sugar, lemon juice, salt, and cornstarch. Place over medium heat and keep whisking until the mixture has thickened and just begins to boil. Whisk in the butter and almond extract, then fold in the canned cherries until evenly mixed.
From savortheflavour.com


SOUR CHERRY PIE- A CLASSIC SUMMER DESSERT - THE BOSSY KITCHEN
2021-09-01 Preheat oven to 375F. Roll out one piece of dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess and use it for decorating the pie. Add the cherry mixture. Top the filling with little pieces of butter. Place the pie in the fridge while you work on the top of the pie.
From thebossykitchen.com


THE BEST TART CHERRY PIE YOU'LL EVER EAT | AMBITIOUS KITCHEN
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. …
From ambitiouskitchen.com


AMISH SOUR CHERRY PIE RECIPE IS INCREDIBLE AND EASY
2021-03-14 Instructions. Blend cherries, lemon juice, almond flavoring, foodcoloring, sugar, salt, and cornstarch. Put in pie shell and dot with butter. Put top shell on and cut slits, brush with milk and sprinkle with sugar. Bake at 350 until golden.
From amish365.com


BEST SOUR CHERRY PIE - THE BOSSY KITCHEN
2018-11-12 In a small bowl whisk 1/4 cup cherry juice from the jar with sugar and cornstarch. Add the remaining 1 1/4 cups cherry juice and bring to a boil over medium heat. Cook, whisking constantly until thick and glossy, about 30 seconds. Pour over cherries. Add the almond extract and gently fold to combine.
From thebossykitchen.com


SOUR CHERRY PIE – MY GRANDMAS' RECIPES
2020-07-06 This recipe for Sour Cherry Pie is adapted from two separate recipes that appear in the Pennsylvania State Grange Cookbook, 1972: One recipe for the pie filling, and another recipe for the pie crust. None of the recipes included the full how-to on all the steps one must take in order to create a sour cherry pie, so I’m putting it together ...
From mygrandmasrecipes.wordpress.com


PIE OF THE WEEK: SOUR CHERRY PIE - SERIOUS EATS
2020-08-25 I hold the cherry between two fingers of one hand and make one long incision in the cherry, from pole to pole, so the blade runs along the pit. Then, I gently coax the pit out of the cherry with the thumb of the hand holding the knife. It's …
From seriouseats.com


SOUR CHERRY PIE WITH DOUBLE CRUST, CINNAMON AND LEMON JUICE
Directions. Preheat the oven to 350F. Prepare a baking sheet lined with parchment paper. Prepare the double crust pie shell as per recipe for a double crust (below.) Place the pitted sour cherries in a large mixing bowl. Add the sugar, golden sugar, tapioca starch, lemon juice, cinnamon, egg, salt, lemon juice and bitters (if using).
From more.ctv.ca


MICHIGAN SOUR CHERRY PIE - THE GOURMET GOURMAND
2015-08-10 Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly ...
From thegourmetgourmand.com


THE BEST CHERRY PIE (WITH SWEET OR SOUR CHERRIES) - PRETTY. SIMPLE.
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.
From prettysimplesweet.com


CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST RECIPE | BON APPéTIT
2008-05-31 Step 1. 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 …
From bonappetit.com


SOUR CHERRY PIE - WEEKEND AT THE COTTAGE
Ingredients. 2 discs pie dough; For the filling: 2 lb. sour cherries, pitted; ½ teaspoon pure almond extract; ½ teaspoon lemon juice; 1 cup granulated sugar; ¼ cup cornstarch; ¼ teaspoon kosher salt; 2 tablespoons butter; For the egg wash: 1 egg, room temperature; 1 tablespoon water
From weekendatthecottage.com


DEEP-DISH SOUR CHERRY PIE RECIPE - GRACE PARISI | FOOD & WINE
Step 1. Preheat the oven to 375° and position a rack in the lower third. In a bowl, toss the cherries with the 1 1/2 cups of sugar, the cornstarch, the fresh lemon juice and the salt ...
From foodandwine.com


SOUR CHERRY PIE RECIPE | BON APPéTIT
2014-05-14 Using a ¾”-diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie …
From bonappetit.com


SIMPLE SOUR CHERRY PIE [WITH 5 MINUTE PIE CRUST]
Preheat the oven at 180°C (355°F). Remove the dough from the fridge and let sit at room temperature for 5 minutes. Lightly flour work surface and top of the dough, then roll ⅔ of the dough using a rolling pin. Transfer it into the pie pan then gently press it into dish.
From healthylittlecravings.com


BEST ONTARIO SOUR CHERRY PIE RECIPES | FOOD NETWORK CANADA
2017-11-10 Step 1. Preheat the oven to 400ºF. Step 2. Make sure all the ingredients are as cold as possible. Step 3. Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together. Step 4. Sprinkle with water, let rest for ...
From foodnetwork.ca


SOUR CHERRY PIE | RECIPE | KITCHEN STORIES
Preheat oven to 190°C/375°F and grease a pie dish (9-inch/23-cm.) Take dough out of refrigerator and let warm up for a few minutes. On a lightly floured work surface, roll one disc into a 0.25-in./0.5-cm thick round. Transfer the round to the pie dish, letting the excess hang over the edge, and distribute cherry filling evenly on top.
From kitchenstories.com


SOUR CHERRY PIE FILLING | THE SALTY POT
Instructions. Place pitted cherries in a heavy-bottomed saucepan. Add the honey and mix. In a small bowl, combine the cherry juice and cornstarch. Mix till smooth. When the cherries are heated to almost boiling and breaking down, add the cornstarch slurry and mix until thickened. Taste for sweetness.
From thesaltypot.com


CANADIAN CHERRY PRODUCERS | RECIPIES FOR SOUR CHERRIES
In a separate bowl, whisk sugars, orange rind, eggs and buttermilk. Mix in butter until combined. Stir in flour mixture until just combined. Gently stir in cherries. Fill paper lined or greased muffin cups 3/4 full. Sprinkle tops with a few seeds if desired. Bake …
From cherryproducers.ca


SOUR CHERRY PIE (MARTHA STEWART) RECIPE - BAKERRECIPES.COM
2011-04-17 minutes. Heat oven to 425 degrees. Whisk together the egg and milk, and set. aside. Combine the cherries, lemon juice, sugar, and flour, and turn onto. chilled bottom crust. Dot with the butter. Roll out the remaining piecrust. dough to the same size and thickness.
From bakerrecipes.com


HOMEMADE SOUR CHERRY PIE FILLING: LIKE THE ONE IN THE CAN, BUT …
2014-04-02 Instructions for Thermomix: Thaw cherries, and hang in sieve over a bowl for a couple hours to separate cherries from juice. Scale cornstarch and both sugars into the TM bowl slowly; combine for 2 seconds at speed 0-3. Set for 1 minute on speed 2 and slowly pour juice in through the hole in the lid.
From acanadianfoodie.com


HOMEMADE SOUR CHERRY PIE | THE ABSOLUTE BEST!!! - YOUTUBE
#weekendatthecottage #easydeliciousrecipes #sourcherrypieFor the full recipe: https://weekendatthecottage.com/sour-cherry-pie/Quite possibly the finest homem...
From youtube.com


SOUR CHERRY PIE {JUST 4 INGREDIENTS AND 100% FROM SCRATCH!}
2017-11-05 In a small bowl, combine the cherries, sugar and tapioca. Pour this into the bottom pie crust. Dot the teaspoons of butter on top of the cherry mixture. Place the other rolled out pie crust on top of the cherries. Fold the top crust under …
From tastesoflizzyt.com


OLD FASHIONED SOUR CHERRY HAND PIES RECIPE - TASTES OF LIZZY T
2020-08-05 Preheat oven to 350 degrees Fahrenheit. Mix cornstarch and sugar together in a small saucepan. Slowly whisk in reserved ½ cup cherry liquid until completely combined with cornstarch and sugar. Cook over medium high heat until mixture is …
From tastesoflizzyt.com


TOP 49 SOUR CHERRY CRUMB PIE RECIPE RECIPES
Ingredient: ½ cup granulated sugar; ¾ cup brown sugar, packed; 1 teaspoon salt; ½ cup unsalted butter, melted; 1 egg; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour
From toprecipesfree.com


CHERRY RHUBARB TART : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEST SOUR CHERRY HAND PIES RECIPE - COUNTRYLIVING.COM
2016-06-21 Preheat oven to 425°F. Line two baking sheets with parchment. Let dough rounds stand at room temperature for 15 minutes. Beat remaining egg in a bowl. Working with one circle of dough at a time, brush edges with egg and spoon 2 rounded tablespoons cherry mixture into center. Fold dough over filling and press edges with a fork to seal.
From countryliving.com


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     #cuisine     #preparation     #low-protein     #healthy     #pies-and-tarts     #desserts     #fruit     #german     #oven     #european     #pies     #dietary     #low-sodium     #low-in-something     #equipment

Related Search