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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HOW TO COOK CHERRY PIE FROM A CANNED/Emelysvlog
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Cherry Cheese Pie
Cherry Cheese Pie
9 inch graham cracker crust
8 oz. cream cheese, at room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
21 oz. can cherry pie filling, chilled
In a large mixer bowl, beat cream cheese until fluffy. Beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into crust. Chill at least 3 hours or until set. Top with pie filling before serving.
Keep refrigerated.
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#desserts #cherries #cherrycheesecake #pie #cherrypie #holidaydessert
Episode 160: Southern Cherry Pie ????
Hello my Friends!
Today I am making a Delicious and Amazing Cherry Pie! It is so buttery, tender, and it is just like my Grandma use to make! Bursting with Cherry Goodness!
Ellen’s Homemade Pie Crust:
4 cups pitted cherries (Fresh, Frozen, or Canned)
1 1/4 cups white sugar + more for dusting on top
1/2 tsp ground cinnamon
1/8 tsp salt
1/4 cup all purpose flour
1 tsp vanilla extract
1 tsp cherry extract
1/4 tsp almond extract
1 tbsp unsalted butter, cut into cubes + 1 tbsp on top of crust
Egg wash: 1 egg + 1 tbsp milk or water, lightly beaten
2 (9 inch) pie crusts, Homemade, Refrigerated, or Frozen
Baker’s Note: If your cherries are sweet, add 1 cup of sugar. Optional: You may line the edges in foil just in case the edges burn quickly. You can place the whole pie dough on top instead of a lattice crust Strips.
Preheat Oven to 425 Degrees
In a medium bowl, add cherries, sugar, cinnamon, salt, flour, and extracts; stir until well combined (It will create a Juice). Place cherries in the pie crust. Cut other crust into strips (Lattice Crust) and add on top of pie; seal and crimp the edges. Brush pie with egg wash, dot butter on top, and sprinkle with sugar. Bake for 25 minutes. After 25 minutes, reduce the heat to 350 Degrees and bake for another 25-30 minutes until golden brown. Remove from oven and cool for a few minutes and serve.
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【Tasty Kitchen】Summer Entrees with Fruits -- Cherry Pie
【Tasty Kitchen -- Summer Entrees with Fruits】Cherry Pie by Master Chef James Leung
Recipe:
9 inch of Make Pie Crust
２lb of Cherry
Lemon Zest
1/2 cup of Lemon Juice
1/4 cup of Water
3/4 cup of Brown Sugar
1 tbsp of Cornstarch with boiling water
1 cup of Mayonnaise
2 tbsp of Sweetened Condensed Milk
1 tbsp of Lemon Juice
1 Melted Egg
By Master Chef James Leung
#bestfoodtoday #SummerEntrees #CherryPie
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Cherry Pie Recipe | How to Make Cherry Pie
Homemade cherry pie recipe - delicious summer pie that you must try. Follow this recipe to learn how to make cherry pie from scratch with lattice pattern.
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Ingredients:
For the crust:
2½ cups (310g) flour
1 cup (230g) cold butter, cubed
1/3 cup (67g) sugar
½ teaspoon salt
1/4-1/3 cup (60-80 ml) ice water
For the filling:
28 oz (800g) fresh cherries
1/4 cup (30g) cornstarch (corn flour)
3/4 cup (150g) sugar, more if the cherries are not sweet
Zest of one lemon
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch salt
1 tablespoon (15g) butter
Egg wash:
1 egg
1 tablespoon heavy cream
Directions:
1. In a food processor, combine the flour, sugar, and salt. Process few seconds until combined. Add cold, cubed butter and pulse until crumbs are formed. Gradually add ice water and pulse until a dough forms.
2. Divide the dough into 2 pieces, flatten into disks, wrap in plastic wrap and refrigerate for 1 hour.
3. Meanwhile pit the cherries, and place in a large bowl. Add sugar, cornstarch, lemon zest, lemon juice, vanilla extract and salt. Mix well and set aside for 20 minutes. Drain excess liquids.
4. On a floured work surface roll out one piece of dough into a circle 12 (30cm) inches in diameter. Carefully place the dough into a 9-inch (22-23cm) pie dish and press the edges. Pour the pitted cherries into the dish. Dot with butter. Place in the fridge while you working with the second dough.
5. Preheat oven to 400F (200C).
6. Roll out the second dough into a circle 10 inches’ (25cm) in diameter. Using a pastry wheel or knife cut 10 strips. Arrange lattice pattern: Lay out 5 strips on top of the filling, with. Fold back every other strip. Add a strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice pattern is ready.
7. Fold the strips under the bottom pie crust and press to seal.
8. Beat egg and cream. Brush the crust and sprinkle with sugar.
9. Bake for 15 minutes then reduce to 350F(176C) and bake 40-50 minutes more. After 20-25 minutes add a pie crust shield or aluminum foil on top of the pie.
10. Remove from the oven and let cool for at least 4 hours.
Kitchen Equipment:
Food Processor:
Pie Dish:
Chef Knife:
Cherry Pitter:
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