Homemade Cherry Pie Food

BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees.
• Drain cherries, reserving 1/2 cup juice.
• Combine sugar, cornstarch and salt.
• Combine cherry juice, food coloring, almond extract and lemon juice.
• Add to dry ingredients, mixing well.
• Add cherries and mix well again.
• Add butter and let stand for 15 minutes.
• Pour cherry mixture into pie crust and finish top with lattice work pie crust.
• Bake for 50 to 55 minutes.

SWEET CHERRY PIE

Steps:

• Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
• On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
• Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
• Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

CHERRY PIE

Steps:

• Mix ingredients for filling.
• Place in pastry-lined pie pan.
• Put top crust on. Cut vent slits in top crust, and flute edges.
• Brush with milk and sprinkle with sugar.
• Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
• TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

CHERRY PIE

Steps:

• Make dough:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.
• Turn dough out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days.
• Make filling and bake pie:
• Preheat oven to 425°F with rack in middle and put a large baking sheet on rack.
• Finely grind tapioca in grinder.
• Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. (If using extract, add with fruit.) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.
• Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
• Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon).
• Bake pie on preheated baking sheet 30 minutesutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.

CHERRY PIE

Steps:

• For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine.
• Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them.
• For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use.
• Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 ̊. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it's a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over.
• Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling.
• Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar.
• Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.

HOMEMADE CHERRY PIE

Steps:

• Prepare either pie crust recipe through step 5.
• In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.
• Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together- doesn't have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.
• Preheat oven to 400°F (204°C).
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough- I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes. **After the first 20 minutes of bake time, I recommend placing a pie crust shield on the crust's edges to prevent it from over-browning too quickly.**
• Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.

CHERRY PIE

Steps:

• First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
• Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
• If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
• Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
• Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
• Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

VANILLA CHERRY PIE

Steps:

• First, make the pastry. Put the butter and flour in a food processor and whizz until the mixture looks like damp breadcrumbs. Add the sugar and pulse to combine. Whisk the egg yolks, 2 tbsp cold water and the vanilla in a bowl, then drizzle over the flour mixture. Pulse until the dough starts to clump together, adding a drizzle more water, 1 tsp at a time, if the dough feels dry - try not to add too much or the pastry will be tough. Tip out onto a work surface and knead briefly to bring everything together to a smooth dough. Break into 2 pieces, one a little larger than the other, wrap in cling film, pat into flat discs and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Remove the larger piece of pastry from the fridge - if it feels a little firm, leave at room temperature for 20 mins to soften. On a floured surface, roll out to the thickness of a £1 coin. Use the pastry to line a 20-22cm metal pie plate or tin, leaving a little excess pastry overhanging - trim with a pair of scissors if necessary. Line the base with baking parchment and baking beans, and blind-bake for 20 mins. Mix the cherries, cornflour and sugar in a bowl. Add the cherry jam, vanilla and butter, and mix again.
• Remove the beans and parchment from the base, brush the pastry with some of the beaten egg white and bake for 5 mins more until golden. Trim the pastry to neaten.
• Turn the oven down to 180C/160C fan/ gas 4. Tip the cherries into the centre of the pie. Roll out the remaining pastry to the same thickness as before, large enough to cover the pie. Slide the pastry onto a well-floured sheet of baking parchment and, using your favourite mini biscuit cutter or the wide end of a piping nozzle, stamp out a scattering of shapes - we used a 2cm star cutter, but hearts or circles would look nice - just don't cut out too many or the pastry will collapse. Brush the egg white over the edge of the pie rim and all over the lid. Place a few cut-out shapes back on the pastry, if you like. Carefully lift the baking parchment and pastry, and slide the pastry lid onto the pie, removing the parchment. Trim the excess pastry, then use a fork to press the lid to the base. Bake for 35 mins.
• Brush the pie with the remaining egg white and scatter with the remaining 1 tbsp sugar. Bake for a further 5 mins until golden brown and bubbling. Leave to cool for at least 20 mins before serving with crème fraîche, thick cream or ice cream.

CHERRY PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

CLASSIC TART CHERRY PIE WITH CANNED CHERRIES

Steps:

• Preheat oven to 400.
• Remove pie crusts from box and allow to warm slightly on the counter--about 10 minutes before unrolling. See notes for the link to my homemade crust.
• Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.
• Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.
• Bring to a boil, stirring often.
• Reduce heat to medium and simmer about 3 to 5 minutes until thickened.
• Turn off heat and add butter, almond extract, and cherries. Set aside.
• Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.
• Add the filling.
• Unroll the second crust and slice into 1" wide strips.
• Place half of the strips across the pie vertically and half horizontally.
• Brush with the egg mixture and bake 20 minutes, then reduce the heat to 375 and bake 35 to 40 minutes more, tenting with foil if the crust begins to get too dark.
• Cool before serving for at least 3 hours or overnight.

CHERRY PIE

Steps:

• Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
• Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

CHERRY PIE

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.