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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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.
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Homemade Cherry Pie
Cherry pie tastes like the holidays AND warm weather! Made with a flaky crust and perfectly sweet cherries that have been baked and softened, this homemade cherry pie is so pretty (and tasty) it could be in a magazine!
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✅Ingredients
• 2 prepared pie crusts
Filling:
• 4 cups sweet cherries fresh, pitted
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg
• Pinch salt
Finish:
• 1 egg lightly beaten
• 1 tablespoon sugar
✅Instructions
Cherry Filling:
1️⃣ In a large mixing bowl, toss together cherries and 1 cup sugar. Add cornstarch, lemon juice, cinnamon, nutmeg and salt and mix to combine. Place in refrigerator for atleast 30 minutes to chill.
Pie Crust Preparation and Assembly:
1️⃣ Preheat oven to 425 degrees Fahrenheit.
2️⃣ Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the cherry filling into the pie shell leaving behind any excess juices.
3️⃣ Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
4️⃣ Prepare your lattice crust by rolling the remaining half of the dough into a 13x10 rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Chill if needed.
5️⃣ Lay 4 of the lattice strips on top of the cherry mixture, giving even spacing between.
6️⃣ Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife.
7️⃣ Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
8️⃣ Brush crust with the beaten egg and sprinkle with sugar.
9️⃣ Bake in the preheated oven for 25 minutes and then reduce the temperature to 375 degrees and cook 30-35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
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Homemade Cherry Pie Recipe | how to make cherry pie
Recipe:
This homemade cherry pie is incredible. Our homemade cherry pie is made with a delicious and easy cherry pie filling and the easiest flakey pie crust. This recipe is a family favorite and always gets rave reviews.
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Cherry Pie with Lattice Top Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Everyone loves pie - and cherry is one of the best!
For the Crust:
2 1/2 cups (300 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp (5 g) salt
1 cup (227 g) unsalted butter, Cubed & Frozen
1/2 -- 3/4 cup (125 -- 175 mL) ice water
Egg wash:
1 egg, beaten
1 tsp (5 mL) sugar
Filling:
6 cups (1.5 L) pitted cherries
1½ cups (375 mL) sugar
⅓ cup (75 mL) cornstarch
2 Tbsp (30 mL) instant tapioca
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) vanilla
Method:
For the crust:
Place the flour, sugar, salt, and frozen cubed butter in a food processor.
Pulse the mixture just until the butter & flour look like fine bread crumbs.
Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.
Turn the mix out onto the countertop and form into a ball.
Divide the dough in half, and wrap each with plastic wrap.
Refrigerate at least one hour before rolling out.
Preheat oven to 450°F (230°C).
Filling:Place cherries in large bowl.
Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir to coat.
On lightly floured surface, roll out half of the pastry and fit into 10 (23 cm) deep dish pie plate; pour in cherry filling.
Roll out top crust and cut into 1 (2.5 cm) wide strips.
Weave strips over filling to form lattice top.
Trim pastry and brush some egg wash under each strip where it meets bottom pastry edge; press with a fork to seal.
Brush lattice with egg and sprinkle pie with sugar.
Bake on baking sheet 15 minutes, then reduce temp to 375°F (190°C) and bake for 65 to 70 minutes or until pastry is golden and filling is bubbly and thickened.
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Easy Cherry pie recipe: it looks like it came right out of the case at your favorite bakery!
Homemade cherry pie is such an easy pie recipe and works great with fresh or canned cherries, so you can enjoy cherry pie all year round!
INGREDIENTS
For the filling:
3 cups frozen cherries, thawed and drained; 2/3 cup brown sugar; ¼ cup cornstarch; 1 tbsp lemon juice; 1 tsp vanilla extract. For the crust:
2 ½ cup flour; 1 ¼ tsp salt; 240 g flour; ½ cup ice cold water.
METHOD
Preheat oven to 190C/375F. Start with cherry filling. Mix cherries with cornstarch and sugar, then microwave until liquid thickens. Add lemon juice and vanilla, mix and cool down completely. For the crust whisk flour and salt together. Add col butter and massage ingredients with your fingers until pastry base gets crumbly. Pour ice cold water in portions until dough forms and can stick together. Wrap the dough in plastic and chill in fridge for 30 minutes. Take 2/3 of the dough and roll into a disk, place into pie mold and cut of the excess forming pie base. Fill pie base with cherries. Roll out another 1/3 of the pastry and cover the pie. Pinch edges together and make slits on top for the steam to escape from. Brush the pie with egg wash and sprinkle some sugar on top before baking for 30 minutes.