FRESH CHERRY PIE
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
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.
BAKED FRESH CHERRY PIE
YUMMY--uses fresh cherries!
Provided by Cali
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
- In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
- Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.
Nutrition Facts : Calories 410.4 calories, Carbohydrate 60.9 g, Cholesterol 5.7 mg, Fat 17.8 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 285.6 mg, Sugar 35.4 g
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.
FRESH SOUR CHERRY PIE
This is a tart, yet sweet, pie I make with sour Montmorency cherries found on a tree in my yard. I recommend using Trader Joe's French Pastry pie crust, and a woven top really shows off the cherries. It turns out perfect every time! Serve plain or with a scoop of vanilla ice cream.
Provided by CRIMSON_CHAOS
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
- Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
- Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
- Mix egg white and milk together in a small bowl and brush over the top of the pie.
- Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 3.8 g, Sodium 151.1 mg, Sugar 36.3 g
CHERRY PIE
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
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.
SOUR CHERRY PIE
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
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
FRESH SOUR CHERRY PIE
Friends of ours have a great sour red cherry tree. My husband just picked 5 gallon of these cherries. It is a good year for cherries. Every year our friend loads his cherry tree with aluminum pie pans, hooting owls, and whatever else he can get his hands on to keep the birds from getting his cherries. It is all well worth the...
Provided by Barbara Lynn
Categories Pies
Time 1h
Number Of Ingredients 8
Steps:
- 1. Mix the Sugars, Salt, Cinnamon, and Tapioca together.
- 2. Put half of the Pitted Cherries on the bottom of an (uncooked) pie crust.
- 3. Top Cherries with half of the Sugar mixture. Spread Sugar mixture around evenly over Cherries.
- 4. Evenly dot with pieces of the Butter. Add remaining Cherries and top with remaining Sugar mixture. Be sure to spread sugar mixture evenly over cherries.
- 5. Top Cherrie Filling with (uncooked) pie crust. Finish pie crust edge. Sprinkle sugar over top crust. Cut slits in top crust. Put aluminum foil around edges. Bake in 400°F oven for 1 hour. Remove foil from edges and cook longer if edges need to be more golden brown.
- 6. I cover a large pizza pan with aluminum foil and then put pie on the pan to bake. This will keep the pie juices from dripping on the bottom of the oven.
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.
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SOUR CHERRY PIE RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (124)Estimated Reading Time 5 minsServings 8
- Pulse almond flour, granulated sugar, salt, and 2½ cups all-purpose flour in a food processor. Add butter and pulse until mixture resembles coarse cornmeal.
- Whisk egg yolks and ¼ cup ice water in a small bowl and drizzle over flour mixture. Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).
- Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.
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