Cherry Pie With A Colorful Crust | WayneBite Video
I woke up this morning with a craving for cherry pie. I wanted to get fresh Michigan cherries from the farmers market, but they just weren’t in season at the time. So, I opted for Washington cherries at my grocery store. This recipe uses my “go to” crust using flour, butter and cream cheese. It’s a fool proof crust and you can make it in a food processor. Also, have some vanilla ice cream handy to go with this pie…it’s the perfect accompaniment.
Sweet Cherrie Pie
makes one 9” pie
Ingredients
Pie Crusts
2 1/2 cu All Purpose Flour
12 tbl Unsalted Butter
6 oz Cream Cheese
Pie Filling
5 cu Fresh Sweet Cherries
1 cu Granulated Sugar
1/4 cu Corn Starch
1/4 tsp Salt
1 tbl Fresh Lemon Juice
1 tsp Lemon Zest
1 tsp Vanilla
2 tbl Unsalted Butter
1/4 cu Milk
Additional Sugar to Sprinkle On The Crust before baking
Method
Prepare pie crusts by placing ingredients in a food processor and processing until dough comes together. Transfer all ingredients to a clean surface and form into two balls. Flatten them down to large disks with about a 6” diameter and cover tightly with plastic. Refrigerate for at least an hour. If you don’t have a food processor, use a pasty cutter to mix ingredients together and then work with your hands until dough comes together. Special Note: If you are going to make a fancy top crust, you may need to make another half recipe of this dough.
Remove the stems and pit the cherries. Slice them in half and place them in a large bowl. Add cornstarch, salt, lemon juice and lemon zest, and vanilla. Stir the mixture to combine all the ingredients and set it aside for 30 minutes. Preheat oven to 425 degrees F. Roll out one of you pie crusts and transfer it to a 9” pie pan, letting the sides extend over the sides. After the cherries have rested for 30 minutes, use a slotted spoon to transfer them to the pie pan. Discard the remaining juices left behind. Dice the 2 tablespoons of unsalted butter and dot the cherrie filling with them.
Roll out the second pie crust. The simplest method of covering the pie is to roll the dough around your rolling pin and then unroll it over the filled pie. Overlap the edges of the upper and lower crust and crimp them together. Trim off any excess dough that extends further than 1” from the edge of the pan. Using your thumb and forefinger of one hand and your forefinger in the other, create a fluted pattern with the crust.
If you want to be more adventurous, roll out the second pie crust and cut it into 1” strips and create an overlapping lattice work pattern on top of the crust. I took it one step further and added the pulp and juice of two minced cherries along with 6 drops of red food coloring to half of the dough. Then, I alternated the the strips to create a more colorful patten with the crust.
Brush the milk over the crust using a pasty brush. Sprinkle granulated sugar on top of the crust and place it on a rimmed baking sheet. Bake for 15 minutes. Then, reduce the heat to 375 degrees and bake for an additional 55 minute to an one hour. Tent the pie if the crust begins to brown too much before baking is done.
Remove the pie from the oven and let it rest for at least 2 hours before slicing. That will allow the thickened juices to firm up.
Serve with whipped cream or vanilla ice cream.
Be sure to check out my other recipes, travel tips, and craft projects on my YouTube channel and on my website at
The Best Cherry Pie Recipe
Made from scratch, this Cherry Pie comes together easily in a few simple steps. A delicious cherry filling with a hint of almond baked inside of a golden, flakey pie crust, this pie will steal the show. This delicious pie is perfect with a scoop of vanilla ice cream or on its own. This pie is such a treat with its sweet and flavorful filling. The buttery, jammy cherry filling complements the rich, flaky pie crust perfectly, making this pie a crowd-pleaser.
RECIPE:
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Making Pie Dough: 0:06
Making Cherry Pie Filling: 3:33
Assembling the Pie: 8:13
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George Washington Chopped Down A Cherry Tree, So We Could Have This Cake - George Washington Pie
Under variations for Boston cream pie, was this recipe for George Washington Pie. The only difference is it has a cherry, instead of pastry cream, for a filling. I think it gets its name from the myth that George Washington chopped down a cherry tree. Boy is it good! I make it every President's Day. So make it this president's day and celebrate with your family. Happy day off.
Enjoy,
Michael
P.S. Don't forget to hit like and subscribe.
Pre heat oven 350°.
Butter and flour the cake tin.
Shift 1/2 cup four and 1 tablespoon corn starch and set aside.
Melt 2 tablespoons of butter and set aside.
In a bowl, beat 5 tablespoons sugar and 3 eggs until ribbon stage, around 12 minutes. Add 1/8 teaspoon salt and fold in the flour. Fold in the melted butter. Pour into the cake tin and bake for 20 minutes or until done. Let cool.
In a sauce pan combine 16oz package of thawed frozen cherries, with 1/3 cup sugar, 2 tablespoons corn starch, 1 teaspoon lemon juice and 1/4 teaspoon almond extract. Cook until thick.
In a small bowl melt 2oz chocolate with 1/8 cup cream. Stir until smooth and add 1 teaspoon butter.
Assemble the cake by first slicing the cake into two layers. Speed the cherry filling across one layer and cover with the second layer. Then spread the chocolate glaze top. Chill until firm and serve.
How to make: Cherry Pie Bars
These cherry pie bars are tasty and pretty! A homemade dessert that is easy to make and slices up and serves perfectly! Use your favorite pie fillings!
Grab the FULL recipe and a FREE printable recipe here:
Making Cherry Recipes for Presidents' Day! ????
Get the recipes:
Everyone has heard the legend of George Washington and the cherry tree. Whether it's true or not, cherries will be forever linked to the image of our presidents. So what better way to celebrate than by watching this classic episode from 1994 where Arlene makes cherry meringue delight, crazy cherry crust pie, and cherry wink cookies?
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Presidents Day Cherry Recipes - 1994 - At Home with Arlene Williams
Episode: AH9440
How to make Sweet Washington Cherry Pie updated 2017
This is a formula imparted to me from a companion in eastern Washington, where they have the BEST new sweet fruits in the U.S.
2 mugs set new dull sweet fruits, for example,or Lambert
1/3 glass packaged cherry juice
1/4 teaspoon almond separate
1/3 glass dark colored sugar
1/3 glass white sugar
1/4 glass generally useful flour
1 baked good for a twofold covering 9-inch pie
1 tablespoon margarine, cut into little pieces
Add all fixings to list
Preheat broiler to 425 degrees F (220 degrees C).
In a bowl, blend the fruits, cherry juice, almond remove, darker sugar, white sugar, and flour until the sugar has broken up; permit to stand while you plan cake mixture, around 15 minutes.
Line a 9-inch pie dish with a baked good outside layer, and load with the cherry filling; sprinkle little pieces of spread over the filling. Best with the rest of the hull, and crease the edges to seal; cut a few steam vents into the top outside layer with a sharp paring blade.
Heat in the preheated broiler until the cherry filling is percolating and thickened and the pie outside layer is seared, 35 to 40 minutes. Permit to cool before serving.