SWEET CHERRY PIE
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
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
SWEET CHERRY PIE
After my husband and I had finished picking some wonderful sweet cherries, he suggested I make a pie. It turned out great. Canned cherries work well, too.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. , For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 449 calories, Fat 19g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 328mg sodium, Carbohydrate 64g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET WASHINGTON CHERRY PIE
This is a recipe shared with me from a friend in eastern Washington, where they have the BEST fresh sweet cherries in the U.S.
Provided by Jill
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
- Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
- Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 64.5 g, Cholesterol 5.1 mg, Fat 22.4 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 6.3 g, Sodium 330.5 mg, Sugar 32 g
SWEET CHERRY STREUSEL PIE
With a flaky, all-butter crust on the bottom and a crumbly streusel on top, this delicious pie keeps things interesting. As for the filling, no canned stuff here: you'll pit whole cherries for a cherry pie that's the real deal.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 10h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk for another use.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Pie is ready to be filled and baked.
- Preheat oven to 425 degrees F. Wearing gloves, use a cherry pitter to pit the cherries, with a large bowl to catch the pits. Set cherries aside.
- Streusel: In a mixing bowl, add flour, sugar, and salt. Combine using a pastry blender. Then cut in butter until the cubes are smashed and coated with dry ingredients. Wipe butter off of pastry blender and continue mixing with your fingers, rubbing the butter into the dry ingredients until texture is similar to wet sand. Refrigerate for 20 minutes. (You can store streusel in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to one month.)
- Filling: Peel the apple, then shred on the large holes of a box grater. Discard the peel and core. In a large mixing bowl, combine potato starch, brown sugar, cinnamon, cardamom, salt, and bitters. Squeeze lemon juice into the cherries, then add to sugar-spice mixture along with the shredded apple. Toss until well mixed, crushing some of the cherries with your hands.
- Assembly: Pour filling into the refrigerated pie shell, packing down the cherries and adding all the remaining juices. Evenly distribute the streusel on top.
- Pie will bake for a total of 1 hour. Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake until crust is set and beginning to brown, 20-25 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer. (If crust is browning but the filling isn't bubbling, cover with aluminum foil and bake until the filling bubbles.) Allow pie to cool completely on a wire rack before cutting into it, 2-3 hours. Serve slightly warm or at room temperature.
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- Make all-butter double crust according to this recipe. Divide dough in two portions, with one half slightly larger than the other. Cover airtight, and chill until ready to use. Dough can be made 1-2 days in advance. (When ready to use, let it rest at room temp a bit to soften for rolling out)
- Preheat oven to 425F with rack on lower middle position. In a bowl, whisk together the 1/2 cup sugar, lemon juice, cornstarch, and both extracts until well combined and smooth (be sure cornstarch is fully dissolved.) Gently stir in the cherries to coat well. Set aside.
- Roll out the larger dough half to about 12 inches diameter. Press into a 9-inch glass pie pan. Roll out the smaller dough half similarly. Cut ten 3/4-inch wide strips out of it and set aside.
- Use rubber spatula to scrape all filling mixture into the dough-lined pie pan, mounding it slightly at the center. Arrange cut dough strips over the filling to form lattice top. Trim excess edges as needed, but leave enough dough at edges to fold up and crimp/seal well.
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