PERFECT SOUR CHERRY PIE
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
Provided by jmd5102
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
- Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
- Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g
SOUR CHERRY PIE
This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes. The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!
Provided by Lisawas
Categories Desserts Pies Fruit Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
- Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 76.3 g, Fat 16.3 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 264.2 mg, Sugar 49.5 g
MY SOUR CHERRY PIE
Sour cherries are high on my favorite fruit list, along with gooseberries and rhubarb. There's a pattern there! Sour!
Provided by KathyP53
Categories Pie
Time 1h20m
Yield 1 9
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Line 9" pie plate with one unbaked pie crust. Place in refrigerator while preparing filling.
- Combine sugar, cornstarch, and salt in large bowl. Add cherries and spinkle vanilla over the top. Toss cherries and sugar mixture until fruit in well-coated. Pour cherrry mixture into prepared pie crust. Top cherries with bits of butter.
- Place second unbaked pie crust on top of cherries, seal, trim, and flute edges. Brush entire crust with beaten egg.
- Bake 1 hour and 30 minutes, Cover pie crust loosely with foil if begins to brown excessively. Remove from oven onto to rack to cool. Melt orange marmalade over low heat. Brush warm pie with melted marmalade and cool completely.
SOUR CHERRY PIE
Make and share this Sour Cherry Pie recipe from Food.com.
Provided by carnation037
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cherries with sugar, flour, salt, cinnamon and tapioca.
- Might look kind of funny, but that is ok.
- Pour into unbaked pie crust.
- Dot with butter.
- Bake at 375 for 35 minutes.
Nutrition Facts : Calories 174.6, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 67.1, Carbohydrate 37.5, Fiber 1.2, Sugar 31.8, Protein 1.1
CHERRY PIE
Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (8-inch) pie
Number Of Ingredients 7
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.
MARTHA'S SOUR CHERRY PIE
Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
- Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.
CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST
Provided by Lori Longbotham
Categories Dessert Bake Kid-Friendly High Fiber Graduation Father's Day Backyard BBQ Cherry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
- For filling:
- Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
- Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
CHERRY PIE
It's a well-known fact that a baker in possession of fresh sour cherries will want to make this easy-to-make Cherry Pie!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h20m
Yield Makes 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SOUR CHERRY PIE
A winning combination of tart and sweet, this county-fair favorite is marked by a tightly woven lattice crust. Sour cherries enjoy a short season-typically a few weeks in late June and early July-so snap them up when you see them, and freeze any extras: Line a baking sheet with parchment and freeze pitted cherries in a single layer. Transfer frozen cherries to a resealable bag; they should keep in the freezer up to one year.
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate, and trim dough, leaving a 1/2-inch overhang; refrigerate or freeze until firm, about 30 minutes.
- On lightly floured parchment, roll out second disk of dough 1/8 inch thick. Using a clean ruler as a guide, cut 14 strips (about 1/2 inch wide) with a pastry wheel or sharp knife. Place strips (and parchment) on a baking sheet, and refrigerate until firm, 10 minutes.
- Combine granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate. Dot with butter. Lightly brush exposed edge of shell with beaten egg.
- Weave the lattice (see page 328): Lay 7 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold strips over perpendicular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips over second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of shell, and crimp to seal. Brush lattice with egg wash, and sprinkle with sanding sugar. Refrigerate or freeze 30 minutes.
- Preheat oven to 375°F. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake until crust is golden brown and juices are bubbling; if using fresh cherries, begin checking after 1 hour; if using frozen, about 95 minutes. (If top browns too quickly, tent with foil.)
- Transfer pie to a wire rack; let cool completely. Pie can be kept at room temperature, tented with foil, up to 1 day.
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