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
CLASSIC CHERRY PIE
The star of this good old American pie, cherries always brighten summer treats. Adapted from Good Food Magazine, June 1987.
Provided by JackieOhNo
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make pastry: Place flour, salt, butter, and shortening in food processor and process just until mixture resembles coarse crumbs. Or mix flour and salt in mixing bowl and cut int butter and shortening with pastry blender. Sprinkle about 5 T. water over flour mixture; process or mix with fork until dough comes together, adding remaining water as needed. Divide dough into 2 pieces, one twice as big as the other. Refrigerate both pieces wrapped in plastic wrap at least 30 minutes.
- Meanwhile make filling: Mix sugar and cornstarch in large bowl. Add cherries, vanilla and almond extracts, and pinch salt; stir to combine. Let stand, stirring occasionally, 20 minutes.
- Heat oven to 425 degrees.
- Roll out larger piece of pastry to 14" circle on well-floured surface. Line 9" deep dish pie plate with pastry and trim to a 1" overhang. Mix egg and 1/4 t. salt and brush over bottom and side of pastry. Stir cherries and pour into pastry. Top with butter.
- Roll out remaining dough to 10" circle. Cut into 1/2" strips. Arrange strips in lattice pattern over filling, painting ends with egg glaze to stick to bottom crust. Fold over edges and crisp. Brush rim and lattice with glaze.
- Bake 15 minutes. Reduce heat to 375 degrees and bake until crust is golden and cherries are tender, 30-40 minutes longer. If edges brown too quickly, cover with strips of aluminum foil.
Nutrition Facts : Calories 424.4, Fat 19.4, SaturatedFat 9, Cholesterol 53.1, Sodium 252.1, Carbohydrate 59.2, Fiber 2.7, Sugar 28.6, Protein 5.3
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.
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5/5 (70)Calories 317 per servingCategory Easy/Medium
- Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.
- Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.
- Roll the first pie crust disk into a 13" circle and transfer to a 9" wide pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices. Dot with Butter.
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5/5 (1)Total Time 2 hrs 10 minsServings 8Calories 474 per serving
- In a bowl, mix cherries, 1 1/4 cups sugar, tapioca and vanilla. Let stand for 15 minutes, stirring occasionally. Preheat oven to 375ºF. Line a rimmed baking sheet with foil and place in lower third of oven.
- Unroll one pie crust; transfer to a 9-inch pie plate. Pour in filling. Unroll second crust and cut into 3/4-inch strips with a sharp knife. Place half of dough strips across pie, spacing evenly. Arrange remaining strips in opposite direction atop first, lifting strips and weaving to form a lattice. Press ends to edge of bottom crust; trim overhang. In a bowl, whisk egg with 1 tsp. water. Brush over crust; sprinkle with remaining 1 tsp. sugar. Place pie on baking sheet in oven and bake until crust is golden brown and filling is bubbling, about 1 hour.
- Remove pie from baking sheet. Place on a wire rack to cool for at least 1 hour before slicing and serving.
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