Claire Saffitz Makes Cherry Pie | Dessert Person
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How To Make Cherry Pie With Claire Saffitz | Dessert Person
Sour Cherry Pie occupies a perch on the dessert hierarchy above all others, sitting high and mighty. That’s because sour cherry pie, when executed well, has juicy but set filling, a balanced sweet-tart flavor, and golden flaky pastry. It’s everything a dessert should be and more. Here is Claire’s, inspired by the pies her mom used to make when she was a kid and informed by all the pie-making wisdom she’s gathered in her baking lifetime. Sour cherry season is fleeting, but seek out frozen ones and make this pie all year long.
#ClaireSaffitz #Baking #CherryPie
Sour Cherry Pie
Special Equipment
Cherry Pitter, 9-inch pie plate
Ingredients
Flaky All-Butter Pie Dough, Almond Variation (Pg 337)
All-purpose flour, for rolling out
8 cups fresh pitted sour cherries (2.5 lb / 1.12kg), from about 3 pounds (1.36kg)
1 1/4 cups granulated sugar (8.8 oz / 250g)
5 tablespoons cornstarch (1.6 oz / 44g)
2 teaspoons finely grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon almond extract
1 large egg, beaten
Demerara sugar, for sprinkling the top
0:00 Start
0:20 Intro to Sour Cherry Pie
0:45 Dessert Person Animation/Jingle
1:04 Honey Sponsorship
1:19 Growing up with Sour Cherry Pie
1:47 Ingredients & Special Equipment
2:58 Mix The Filling
6:04 Honey
6:53 Roll out The Crust
11:42 Assemble The Sour Cherry Pie
17:24 Baking Instructions
18:00 Swap Comes In / Cool & Serve
19:48 Second Cat Appears
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Beth's Homemade Cherry Pie Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade cherry pie recipe a great summer entertaining treat!
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BETH’S CHERRY PIE RECIPE
Serves 6
FOR THE CRUST:
2 ½ cups (300 g) flour
1 tsp (5 ml) salt
3 tbsp (64 g)sugar
1 cup (240 g) unsalted butter
1/3 cup (80 ml) ice water
FOR THE FILLING:
2 ½ lbs (1130g) frozen cherries, rinsed and thawed
1/3 cup (35g) cornstarch
1/3 cup (65 g) sugar
pinch of salt
METHOD:
In a food processor, combine the flour, sugar, and salt and pulse until combined.
Then slowly add the butter, pulsing all the while, until you get a coarse meal. Then slowly add the ice water, and pulse until a dough ball forms.
Turn your dough out onto a floured surface into 2 equal sized balls. Flatten into disks, wrap in wax paper and pop in the fridge for at least 1 hour.
To create your filling. Combine cherries, cornstarch and sugar. Toss to coat well and allow to rest for 10 minutes. This will allow the cherries to emit more liquid and drain further.
Roll our the first disk of dough into a large circle, transfer and fit into a 9” (23 cm) pie plate, you should have about 1-2 inch over hang.
Spoon the cherry mixture into the crust, leaving any remaining liquid in the bowl. Don’t add that or you will end up with a soggy pie. Then brush the sides of the pie crust with some lightly beaten egg.
Roll out your second dough into a large circle the same size as your pie. Slice the lattice strips and starting from the center, place the longest strip first, pressing the ends into the crust at the rim, the egg wash will secure it, and then work to the outer edges with smaller strips. You should get 5-6 strips across your pie.
Then do the same thing the opposite way to form a lattice pattern.
Trim the edge of the overhang, with some kitchen shears, so it is a uniform length., about a ½ inch overhang
Then fold over the overhang towards the center of the pie, crimping the dough together all around your pie to create a uniform crust. Trimming off edges that are too fat, and adding to the parts that feel to thin
Then to make a decorative edge you can use the the Pastry Wheel Decorator, from Talisman Designs or make your own crimped design with your hands.
Place the pie in the freezer for 10 mins to harden up the pastry.
Lightly brush the chilled pie with a beaten egg, to assure a golden crust and shiny surface once baked.
Add a pie shield to protect the crust while baking, and leave it in place for the duration of the baking time.
Bake at 425F (218C) for 15 mins just to quickly bake the crust and set it, then reduce the oven to 350F(176C) and go for another 45 mins
Allow it to cool completely, and then serve with a big scoop of vanilla ice cream!
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Simple & Easy Homemade Cherry Pie Filling
Ingredients:
5-6 lbs pitted cherries (fresh or frozen) about 2-2½ lbs
½ cup water
½ cup granulated sugar
3 tbsp cornstarch
2 tbsp lemon juice
½ tsp almond extract or vanilla extract
Full Recipe ➡️
Simple Cherry Pie
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Click here for my favorite pie crust recipe:
INGREDIENTS
- 6 cups fresh (or frozen) pitted tart cherries
- 1 cup sugar
- 1/4 cup corn starch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons unsalted butter
- 1 pie crust + 1 for topping (if you desire) (get it here:
INSTRUCTIONS
Mix together the cherries, sugar, and corn starch. Add the vanilla and almond extract.
Pour the filling into your prepared pie shell. Dot the top of the pie with two tablespoons of cold butter cut in small pieces. You do this by hand, breaking off little pieces.
Finish the pie with your top crust. I love to do a lattice crust on a cherry pie; it just seems to go together so perfectly.
Bake in a 400-degree preheated oven for 30 minutes. Then turn to 375 degrees and bake for another 1 to 1 1/2 hours.
Let cool before serving. Enjoy!
How to make: EASY CHERRY PIE BITES
Cherry Pie Bites use simple ingredients like cherry pie filling and crescent rolls to make an easy, tasty dessert! Topped with an easy icing.
FULL RECIPE HERE:
The simplest cherry pie recipe, only 5 minutes of work involved
Simple and delicious cherry pie recipe! If you're craving a tasty fruity dessert, this recipe will quickly become your favorite. This cherry pie recipe is very easy to make, it doesn't require much time, but it's incredibly delicious.
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Ingredients
450 g flour
1 teaspoon baking soda
220 g of sugar
70 g coconut flakes
50 ml oil
orange extract
1 egg
400 ml milk in 3 part
250 g cherry
100 g chocolate
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