The Best Cherry Pie Recipe
Ingredients: 1 pie 9'' wide
Pie Crust:
2 1/2 cups all-purpose flour
1/2 Tbsp sugar
1/2 tsp salt
1 cup (1/2 lb) (226 grams) cold unsalted butter
7-8 Tbsp ice water
Filling:
3/4-1 cup sugar
4-5 Tbsp cornstarch
2-2 1/2 lbs frozen or fresh pitted cherries
1 Tbsp lemon juice
Egg Wash:
1 egg
1 Tbsp milk or water
1-2 Tbsp sugar
Serve cherry pie warm or cold. Enjoy! ????
♡Thanks for watching♡
★You can add 1 tablespoon of unsalted butter on top of cherries before baking.
#thebestpie #pie #cherrypie #classicpie #piecrust #cherry
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My other delicious recipes ⬇️ ⬇️ ⬇️
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Homemade Cherry Pie Recipe
Cherry Pie Recipe: my Homemade Cherry Pie recipe is bursting with fresh cherry flavor and baked in a golden, flaky crust. Just follow a few simple steps so your pie is sliceable and you don't wind up with a goopy mess.
View the printable recipe here:
How to Make Cherry Pie
Even the most novice baker can achieve success with this easy and delicious Cherry Pie recipe. It includes a homemade cherry pie filling made with fresh or canned cherries, baked inside a flaky pie crust.
Ingredients
4 cups fresh, sour cherries or three (14.5 oz) cans sour cherries
1 cup granulated sugar
1/3 cup cornstarch
2 Tablespoons butter
2 Tablespoons lemon juice
red food coloring , optional
1/2 teaspoon ground cinnamon
homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top)
1 large egg white , beaten with a fork
granulated sugar , for sprinkling on top
Instructions
If using fresh cherries:
Watch to learn more
Pit and halve the cherries. Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine. Set aside while you prepare the pie crust. (When using fresh cherries you don't need to cook the mixture, like you do with the canned cherries).
If using canned cherries:
Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside.
Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.
Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.
Allow mixture to cool to room temperature while you prepare the pie crusts.
Prepare Pie:
Preheat oven to 400 degrees F. Grab your 9'' deep dish pie pan. (You can use a regular 9'' pan but you may have more filling than you need).
Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Gently place in the bottom of your 9'' deep dish pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling.
Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)
Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.
Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown. I remove this tinfoil about 5 minutes before it's done baking.
Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
Leftover cherry pie will last up to 5 days, stored in the fridge.
Notes
Make ahead Instructions: The cherry pie filling and pie crust can both be made a few days in advance, stored in the fridge until ready to use.
Freezing Instructions: Cover the baked and cooled cherry pie tightly and frozen for 2-3 months. Thaw overnight in the refrigerator. The prepared cherry pie filling and pie crust can also be frozen, stored separately.
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Sour cherry pie filling
No need to buy canned pie filling when you can make this quick & easy Sour cherry pie filling. Can use either fresh or frozen cherry’s. Can also be used as a topping for ice cream, on cakes etc.
???? How to make sour cherry tarts:
Brownie bottom cheesecake with sour cherry cherry sauce:
600g fresh or frozen sour cherries
120g granulated sugar
2tbsp lemon juice
2tbsp corn starch
1/3 cup cold water
Cherry Pie with Canned Cherries | Sour Cherry Pie | Pie in 5
My Pie in 5 videos teach a pie recipe in 5 minutes (or so ???? ) Hello sour cherry pie! ???? We will make this pie using canned cherries, since fresh sour cherries are hard to get. We'll roll out some dough (or use premade dough!), make some filling, and weave a beautiful lattice top.
???? RECIPE AND MINUTE TAPIOCA SUBSTITUTIONS:
???? ALL BUTTER PIE CRUST VIDEO
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Callie's Sour Cherry Pie
Callie's Cherry Pie uses tart sour cherries to bring a full-flavored pie filling that is encased in flaky pastry dough that will melt in your mouth! Recipe shared with permission granted by Jenny Kales, author of SECRETS AND PIES. For the full recipe please visit: