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Cherry Pie

Ingredients

Directions

  • Prep 45 m
  • Cook 55 m
  • Ready In 6 h

Crust

  1. In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
  2. On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.

Cherry Filling

  1. Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
  2. Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
  3. Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.

Putting Pie together

  1. Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
  2. Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
  3. Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.
 Footnotes
  • You may use 5 1/2 cups frozen or drained, canned sour cherries in place of the fresh cherries.

Cherry Pie

Homemade Sweet and Tart Cherry Pie

I just got some amazing Organic tart cherries delivered from the Farm! I am making a beautiful Cherry Pie this weekend!! Can’t wait to eat a slice of this baby!

Cherry Pie
Cherry Pie

Total Time: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield:1 (8-inch) pie

Ingredients, Always Organic

  • 4 cups fresh or frozen organic tart cherries
  • 1 to 1 1/2 cups organic granulated sugar
  • 4 tablespoons organic cornstarch
  • 1/8 tablespoon organic almond extract (optional)
  • Your favorite pie crust or pie dough recipe for 2 crust pie, use mine for an easy delicious crust, click here
  • 1 1/2 tablespoons butter, to dot
  • 1 tablespoon granulated sugar, to sprinkle

Directions

  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
Slice of Cherry Pie
Slice of Cherry Pie