THE BEST CHERRY PIE
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
Steps:
- 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
SUGAR-TOPPED CHERRY PIE
Sour Morello cherries are the ultimate, but sourcing them is as difficult as panning for gold these days. Just by the best cherries you can (Bing or Lambert are easier to find), and a good catapult of a pitter to pit them with, a messily satisfying and repetitive job. The crunch of a demerara sugar top and a solid scoop of whipped cream makes this the pie for me. The cornstarch is needed to thicken the weeping cherry juices and stop them from flooding the crust.
Provided by Food Network
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries.
- Preheat the oven to 400 degrees F.
- Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream.
- Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard.
- Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and put it in the fridge for at least 30 minutes.
- If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough.
- If you're making a double crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, tuning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.
- Preheat the oven to 375 to 400 degrees F.
- Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it.
- Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart.
CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST
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
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.
MARTHA'S SOUR CHERRY PIE
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
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.
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
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 521 calories, Fat 24g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 155mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 3g fiber), Protein 6g protein.
PERFECT SOUR CHERRY PIE
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
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
MOM'S FANTASTIC CHERRY PIE
Mom's well known for her cherry pie. Years ago, she told me not to tell the secret... but I know the secret's out, so here it is! The beautiful thing is that it has only four ingredients - plus the pastry, of course. Mom's cherry pie puts any boughten cherry pie to shame - you won't be able to even look at one again! For a vegan version, use soy or almond milk to brush pie. Oh, and the secret? Almond extract!
Provided by Katzen
Categories Fruit
Time 1h15m
Yield 1 Pie, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Mix cherries, sugar, and almond extract in saucepan, and bring to a simmer. Pour or scoop out 1/2 cup cherry juice, and add cornsarch. Mix well until a paste forms. You may wish to add 1/4 to 1/2 cup of water to turn it into a liquid rather than a paste. Slowly add to the simmering cherries, mixing well while adding. Allow to simmer until thickened. Set aside.
- For pie crust, mix flour and salt; cut in shortening, using pastry blender or two knives. You want to stop when you have large pea size clumps of shortening - any smaller, and you'll lose out on some flakiness! Add in ice water (I actually add ice to my water to ensure it's super cold), and mix, drawing a fork up from the bottom of the bowl, adding water until the dough is moist enough that it sticks together when pressed. TIP: Don't touch the pastry dough any more than absolutely necessary! Separate into two balls, one slightly larger than the other. Roll out larger ball on a floured board, and place into pie pan; it should overlap. Roughly cut edge even with edges. Roll out smaller ball of dough, and set aside.
- Pour filling into pie crust; top with remaining pastry dough, allowing it to overhang edges. Again, roughly cut crust, slightly larger than edge of pie pan. Tuck top crust under bottom crust (to prevent leaks), and crimp. Cut vents into top crust, and if you have any scraps left over, shape into a few flat cherries with stems, and place on top of pie.
- Lightly brush top of pie with milk, and sprinkle with sugar.
- Bake at 425 for 15 minutes, then reduce heat to 350 and bake for 30 minutes more.
- Enjoy!
CHERRY PIE IV
This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category.
Provided by Ben S.
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 6h
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
- Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
- Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
- Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
- Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
- Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
- Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 69 g, Cholesterol 3.8 mg, Fat 27.7 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 15 mg, Sugar 37.8 g
CLASSIC CHERRY PIE WITH A BUTTER CRUST
Small holes cut into the top crust give a sneak preview of the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
- Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.
MAJESTIC CHERRY PIE
Cherries are my favorite fruit so creating this pie featuring them was a hit in my family.-Louise Piper, Garner, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1 cup sugar, flour, tapioca and salt. Add cherries and lemon juice; toss to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with remaining sugar., Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 442 calories, Fat 17g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 253mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
BASIC PIE DOUGH FOR SWEET CHERRY PIE
This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 15m
Yield Makes 1 double crust
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
- Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
- On a floured piece of parchment paper, roll 1 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 overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g
More about "sugar crust cherry pie recipes"
BEST CHERRY PIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
4.7/5 (3)Total Time 1 hr 10 minsCategory DessertCalories 574 per serving
SUGAR CRUST CHERRY PIE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Cuisine American, BritishTotal Time 1 hr 30 minsServings 4
HOMEMADE CHERRY PIE WITH THICKER FILLING - SALLY'S BAKING …
From sallysbakingaddiction.com
CLASSIC CHERRY PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHERRY CRUMB PIE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY HOMEAMDE CHERRY PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EXTRA EASY SUGAR COOKIE CHERRY PIE BARS - WE DISH IT UP
From wedishitup.com
BEST HOMEMADE CHERRY PIE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
EASY HOMEMADE CHERRY PIE - INSPIRED TASTE
From inspiredtaste.net
THIS DELIGHTFUL LOW SUGAR CHERRY PIE WILL MAKE YOU SMILE
From addsomeveg.com
THE BEST SWEET CHERRY PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
THE BEST HOMEMADE SWEET CHERRY PIE RECIPE
From sweetpeaskitchen.com
SOUR CHERRY PIE WITH DOUBLE CRUST, CINNAMON AND LEMON JUICE
From more.ctv.ca
MINI CHERRY PIES WITH STREUSEL - JUST A TASTE
From justataste.com
OLD FASHIONED CHERRY CUSTARD PIE RECIPE | DOBBERNATIONLOVES
From dobbernationloves.com
THE BEST TART CHERRY PIE YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
A VERY, VERY HEALTHY SUGAR FREE CHERRY PIE RECIPE - SWEETSMARTS
From sweetsmarts.com
HOMEMADE CHERRY PIE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
NO-BAKE CHERRY PIE WITH GRAHAM CRACKER CRUST - STATE OF DINNER
From stateofdinner.com
EASY HOMEMADE CHERRY PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CLASSIC HOMEMADE CHERRY PIE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CHERRY PIE: FLAKY CRUST & LOTS OF YUMMY FRUIT. -BAKING A MOMENT
From bakingamoment.com
EASY CHERRY HAND PIES RECIPE - SUGAR AND SOUL CO
From sugarandsoul.co
CHERRY PIE RECIPE WITH FRESH CHERRIES
From butterwithasideofbread.com
CLASSIC CHERRY PIE - AHEAD OF THYME
From aheadofthyme.com
THE BEST CHERRY PIE (WITH SWEET OR SOUR CHERRIES) - PRETTY. SIMPLE.
From prettysimplesweet.com
SPARKLING CHERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
THE BEST CHERRY PIE - SWEET & SAVORY
From sweetandsavorybyshinee.com
THE BEST CHERRY PIE RECIPE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
THE BEST CHERRY PIE RECIPE WITH HOMEMADE FILLING
From savorwithjennifer.com
THIS SUGAR-FREE CHERRY PIE FILLING IS EASY TO MAKE & SO GOOD
From hip2keto.com
CHERRY PIE COOKIE CUPS - CRAZY FOR CRUST
From crazyforcrust.com
CHEERY CHERRY PIE RECIPE | ZERO CALORIE SWEETENER & SUGAR …
From splenda.com
CHERRY PIE | KING ARTHUR BAKING
From kingarthurbaking.com
THE EASIEST CHERRY PIE RECIPE | ALL THINGS MAMMA
From allthingsmamma.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 »
You'll also love
Related Search