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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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 ⬇️ ⬇️ ⬇️
- Easy Apple Pie Recipe -
- Raspberry Jello Cake ONLY 3 Ingredients - Mousse Cake -
- The Best New York Cheesecake Recipe -
Homemade SOUR CHERRY PIE | The absolute best!!!
#weekendatthecottage #easydeliciousrecipes #sourcherrypie
For the full recipe:
Quite possibly the finest homemade pie we’ve ever made, this SOUR CHERRY PIE is phenomenal.
Really good pie recipes are shared and treasured, and I know cottage-goers will agree that homemade pies are the quintessential cottage dessert. In my mind, fruit pies are especially perfect for the cottage setting.
SIMPLE EQUATION
Every time we post a pie recipe, I say the same thing: practice makes perfect. Don’t worry if you’re new to pie making; you don’t need too much practice to perfect it. I bet you’ll have it down pat by pie number three.
The technique is the real key to a good pie, and the equation is simple: start with our foolproof PIE DOUGH recipe, fill it with flavourful fresh fruit, bake it until it’s bubbly and the crust is golden, then give it enough time to cool so the filling sets. See? Really simple!
SOUR CHERRIES
Sour cherries have a uniquely tangy and tart flavour like nothing you’ve ever tried. I think they’re best enjoyed as we’ve done here – in a homemade SOUR CHERRY PIE.
FILL ‘ER UP!
The filling for this pie was like a culinary cliffhanger – things went bad, then got good. The bad part was pitting the sour cherries. I started pitting them using a conventional cherry pitter and became frustrated when the pits kept getting stuck in the tool.
Then I realized I could pit them much easier by holding the cherry in one hand and coaxing the pit out and away my opposite thumb. Pretty soon I had this rhythm going and lifted myself out of the pits of despair.
Last thing on the filling is to expect your excitement to build when you add our secret ingredient to the filling, pure almond extract. Cherry pie lovers will swoon on their first bite – amazing, right?
THAT UPPER CRUST!
Once the filling is ready and has been spooned into the pie crust, the fun part begins: the upper crust.
I try to vary the looks of the pies I make and experiment with the all-important upper crust. In this case, I really threw caution to the summer wind and tried to arrange strips of pie dough to look like a tartan or plaid pattern. Is it perfect? No. Do I still like it? Yes. Will I try something different next time? You bet! Have fun decorating your pies, and always remember, they still taste really good even if their design looks a bit funky!
BAKE & SERVE
I have to admit, even a seasoned pie maker like myself was astounded by the enticing, appetizing aroma of this particular pie as it baked.
Serving the pie with nothing more than vanilla ice cream is suggested, keeping the focus on the fruit flavour. Talk about those sour cherries being perfect and wonderful, right? Your first bite will make you very, very happy!
Well, that’s been our experience with this SOUR CHERRY PIE, a definite keeper.
SOUR CHERRY PIE – a stellar baked treat that’s perfect for your next weekend at the cottage.
INGREDIENTS
2 discs of pie dough
For the filling:
2 lb. of sour cherries, pitted
½ teaspoon of pure almond extract
½ teaspoon of lemon juice
1 cup of granulated sugar
¼ cup of cornstarch
¼ teaspoon of kosher salt
2 tablespoons of butter
For the egg wash:
1 egg, room temperature
1 tablespoon of water
INSTRUCTIONS
1) Prepare pie dough recipe. Refrigerate two discs of dough for at least one hour before use.
2) Pit sour cherries, discarding the pits and placing the cherries into a medium-sized bowl. Set aside.
3) Mix sugar, cornstarch and salt in a small bowl. Set aside.
4) Preheat oven to 425°F.
5) On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
6) Drain excess juice from the cherries, then add the almond extract and lemon juice. Toss gently. Add the dry mix and toss again until cherries are coated. Evenly spoon cherry mixture into the dough-lined pie plate. Cut butter into small pieces and nestle them into the cherry filling. Set aside.
7) Roll out second disc of pie dough to 14-inch round. Create preferred design for the pie top and carefully place on top of pie.
8) Trim off excess dough and crimp the edge of the top crust to the lower one.
9) Beat egg with water. With a pastry brush, carefully brush egg wash on the upper crust and the edge detail.
10) Transfer pie onto a baking sheet and bake in the preheated oven for 15 minutes. Turn the oven temperature down to 375°F and bake for an additional hour, or until crust is golden and the filling is bubbling.
11) Cool pie to room temperature. Serve with vanilla ice cream.
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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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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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#recipe #cherrycake
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: