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
HOMEMADE CHERRY PIE
Homemade cherry pie is about as classic as they come and this recipe is no exception! Absolutely delicious, this mouthwatering pie has a tart filling and flaky crust that is so tasty that you won't be able to stop at just one slice!
Provided by Alyssa Rivers
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Add the pitted cherries, sugar, and cornstarch to a medium saucepan. Cook over medium-low heat until the sugar dissolves and thickens, stirring constantly. Once nice and thick, remove from the heat and stir in almond extract, lemon juice, and butter. Allow cooling completely.
- When the filling is cooled, preheat the oven to 400°. Press one pie crust in a 9-inch pie pan. Pour the filling in the pie crust and top with the second crust, crimping the edges together and making sure there is a vent for steam to escape. Mix the egg yolk and water together to make the egg wash. Brush the egg wash evenly over the top crust and bake for 45-50 minutes, until the filling is bubbling and the crust is nice and golden brown. Cool completely before serving.
Nutrition Facts : Calories 127 kcal, Carbohydrate 27 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 2 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 2 g, ServingSize 1 serving
4TH GENERATION HOMEMADE CHERRY PIE
This is a from scratch recipe. It takes me 45 min to put it together, but I've been making it since I was 7. It may take you somewhat longer, but it is very worth it! Especially with some vanilla ice cream on the side. My grandmother first got this recipe from her mother who got it off of an old crisco container. (That right there should tell you how good it is!) I love cherry pie, but I can't stand those super sweet one with the bing cherry filling. This is just right balance of tart and sweet. And with the homemade crust it practically melts in your mouth. Hope you all enjoy!
Provided by Sbellerose
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- To Make Pie Crusts:.
- Combine flour and salt in medium sized bowl.
- Cut in shortening with pastry cutter until mixture resembles little round pieces of dough.
- Add your tablespoons of water one at a time, stirring together with a fork.
- Form dough into 2 balls.
- Between two sheets of wax paper, roll out one ball of dough to the width and length of an average pie dish. It should be about 1/8 of an inch thick when completely rolled out. Carefully remove top wax sheet, and flip bottom wax sheet with pie crust onto your pie dish,(with the pie crust facing inside of your pie dish).
- Carefully remove wax sheet, and press pie crust into your pie dish.
- Roll out your second ball of dough for the top pie crust.
- Pour in your filling when done into the pie crust.
- Take your second pie crust for the top, peel off the top wax paper and place (pie crust down) on your pie, carefully peeling back the bottom piece of the wax paper.
- Pinch edges together, use a fork to create a decorative edge.
- Poke holes with a fork into the top of the crust.
- Bake at 425 degrees until crust is golden brown.
- To Make Filling:
- Drain cherries, reserve 1 cup of cherry liquid. Set cherries aside to stir in later.
- Combine sugar, flour and salt in medium sized saucepan.
- Stir in reserved cherry liquid.
- Bring to a boil while stirring continously with a whisk.
- When sauce is thick, reduce heat to a simmer.
- Simmer for 5 min, still stirring.
- Stir in butter and almond extract, and the cherries that you drained the liquid from. Do this with a spoon, so the cherries don't tear.
- Remove from heat.
CHERRY-BLUEBERRY PIE
A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie.
Provided by April Butler
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
- Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 62 g, Fat 16.4 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.1 g, Sodium 273.8 mg, Sugar 16.1 g
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