cherry pie recipe

This cherry pie recipe uses tart or sour cherries and is the BEST. Seriously. Plus, by using canned cherries, you can make it anytime of the year rather than waiting for fresh cherries.

The Best Cherry Pie Recipe Ever

all purpose flour

salt

sugar

unsalted butter,

water

cornstarch

almond extract

Mix the flour, salt, and sugar in a food processor. Cut butter into smaller pieces and add to food processor. Pulse a few times. Cut Earth Balance into smaller pieces and add to food processor. Pulse a few more times, until butter and Earth Balance are the size of peas or smaller. Transfer to a large bowl. (Note: You can do all this with a pastry blender instead if you don’t have a food processor.)

Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (I usually dump the semi-formed dough onto plastic, wrap it up, then knead it with my hands a bit until it forms a ball, then flatten it somewhat into a disk.) Refrigerate until ready to use.

Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.

Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).

Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.

Roll out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust.

Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.

If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.

Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

Remove from the oven and let cool for 3 hours or so before eating. This is the hard part but it really helps to have the filling gel properly. Plus it looks and smells so nice sitting on the table!

Eat and enjoy… This cherry pie is delicious with whipped cream or vanilla ice cream.

https://www.youtube.com/watch?v=3TcOAS-UMtA

This is the best cherry pie recipe period if you want to use canned tart cherries. As a baker and cherry pie lover, I’ve fiddled with various recipes and modifications over time and this one is delicious, sweet and tart at the same time, and easy to make year round.

It’s a canned cherry pie recipe, as canned cherries are readily available year round and I don’t have a cherry tree in my backyard (even though I tried!). However, please note that this cherry pie recipe uses cherries canned in water NOT that dreadful canned cherry pie filling.

For the printed recipe and written instructions (as well as more tips and photos), see my blog post here: https://artfulparent.com/best-cherry-pie-recipe-ever/ 

P.S. You can also modify this recipe to make cute and tasty cherry hand pies!

The Best Cherry Pie Recipe Ever (Made with Tart Canned Cherries)

Cherry Pie

cherries ((650 grams))

sugar ((266 grams))

lemon juice ((about 1 lemon))

cornstarch ((50 grams))

butter (cubed)

pie crusts

egg wash ((1 large egg beaten with 1 tablespoon milk))

Pit and halve the cherries. Place in a medium pot with ½ cup sugar and lemon juice. Cook over medium heat stirring frequently, until very juicy and simmering, about 10 minutes

Whisk the remaining ½ cup of sugar and cornstarch together in a small bowl. Sprinkle over the cherry mixture and cook, stirring constantly, until bubbling and thickened, about 3 minutes. Remove from the heat. Dot the top with butter and add the almond extract. Stir together until the butter is melted. Cool for at least 30 minutes. (Filling can also be refrigerated for up to 1 day. Bring to room temperature before baking.)

Preheat the oven to 425F.

On a lightly floured surface, roll one pie crust into a 13-inch circle. Transfer to a 9-inch pie pan, letting the excess hang over the edge of the pan. Pour the cherry filling into the pie crust.

Roll the second pie crust into a 12-inch circle and cut into 1-inch wide strips. Arrange the strips in a lattice pattern and place over the top of the filling. Trim the edges of the pie dough leaving about 1-inch of overhang. Tuck the pie the excess dough under and crimp the edge as desired. Brush the dough lightly with egg wash and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet.

Bake for 20 minutes. Reduce the oven temperature to 375F and continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling all over. (Shield the edge of the pie with foil at any time if it appears to be getting too browned.) Place the pie on a wire rack and let cool for a few hours before slicing.

Care to try a slice of our French cherry pie? Or would you just like the whole recipe?

French Cherry Pie

cherries

(75 g) peeled and roasted

sugar (90 g)

(150 ml)

eggs

flour

brandy - 1 1/2 tablespoons

almonds - 1 2/3 tbsp (25 g) raw, chopped

Grind the  hazelnuts  into fine crumbs and mix them with the flour. Add the sugar and salt, then gradually add the whole eggs one at a time, followed by the egg yolks. Add the cream and stir until homogenous, the mixture needs to have the density of pancake dough. Cover with a lid and let it sit in the refrigerator for 1 night. 

Soak the cleaned from pits and handles cherries in brandy for 1 night. The next day, grease a tray with an 8″ (20 cm) diameter and heat the oven to 430°F (220 °C). Remove the dough from the refrigerator and mix it slowly. Measure out about 4/5 cup (175 ml) of it and put it into the tray. Arrange some of the  cherries  tightly in a layer and put the rest of the dough on top. 

Optionally, sprinkle it with  almonds  on top. Put the French cherry pie to bake for 30-40 minutes at a moderate heat. After it rises and gains a slightly golden color, it is ready but its good to check for readiness with a stick prior to removing it. 

Sprinkle the ready French cherry pie with powdered  sugar . You can serve it warm or chilled.

A wonderful creamy cherry cake, that melts in your mouth ...

Delicious Cherry Pie by an Old Recipe

cherries - 2.2 lb (1 kg)

sugar - 7 oz (200 g)

butter - 1.8 oz (50 g)

milk - 10 fl oz (300 ml)

flour - 10.5 oz (300 g)

baking powder - 2 tsp (10 g)

vinegar - 1 tbsp.

vanilla - 2 powders (0.2 g each)

If you're using fresh cherries, remove the pits from the cherries. 

In a bowl, beat the eggs, sugar and vanilla with a mixer. 

Mix the flour with the egg mixture. Add the baking powder dissolved in vinegar. 

Mix the fruit pie mixture well and add the cherries, then stir lightly, so that they do not become mushy. 

Grease a tray with butter and pour the mixture 

Bake the cherry cake in a preheated oven until it's ready. 

Serve the delicious cherry pie sprinkled with powdered sugar.

Obviously from looking at the picture, you would use a 9 inch cake pan for this cake.
As for oven temperature, use 350F for 30 min to start.

Vanilla powder is vanilla sugar sold at most stores. It has 1 tbsp of vanilla flavored sugar. Substitute 1 tsp liquid vanilla extract if vanilla sugar unavailable.

Use toothpick to check for doneness.

What is the oven temperature, how about a pan size and what is 2 vanilla powders? 
These questions have already been asked by other readers, and have not been answered. ‘
Why bother making the recipe available if all the information is not listed. Terrible site. Too bad, cake looks wonderful.

I would assume since it is a cake that the setting would most likely 350 degrees for about 35 minutes.

This Sweet Cherry Pie is extremely good, folks. Extremely good. I truly recommend you try it out. And…soon!

Sweet Cherry Pie

pie crust

cherries (about 2 pounds unpitted)

arrowroot starch

coconut sugar (adjust this according to the sweetness of your cherries)

lemon

vanilla extract

egg (beaten with 2 tablespoons water)

Preheat oven to 400°F.

Stir together the cherries, cornstarch, sugar, salt, lemon and vanilla extract gently together in a large bowl.

Roll out half of chilled dough (use larger piece, if you’ve divided them unevenly) on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, either by rolling it around the rolling pin and unrolling it over the pan or by folding it into quarters and unfolding it in the pan. Trim edges to a half-inch overhang.

Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust.

Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.

I’m thrilled to share with you my personal take on the best cherry pie recipe, using homemade canned cherries in juice. This delightful dessert showcases the irresistible flavors

The Best Cherry Pie from Canned Cherries with Flaky Crust

Pie Crust Ingredients:

all-purpose flour

unsalted butter

white vinegar

Cherry Filling Ingredients:

cherry juice (reserved from the canned cherries)

lemon juice

For Assembly

egg (beaten (for egg wash))

Coarse sugar (for sprinkling)

2. In a large bowl, combine the flour, salt, and sugar.

3. Add the cold butter cubes to the flour mixture and cut them in using a pastry blender or your fingers until the mixture resembles coarse crumbs.

4. In a small bowl, whisk together the beaten egg and vinegar. Pour this mixture over the flour-butter mixture.

5. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together.

6. Divide the dough into two equal portions, shaping each into a disk. Wrap each disk with plastic wrap and refrigerate for 30 minutes.

1. Prepare the pie crust:

Drain the canned cherries, reserving 1 cup of cherry juice.

In a medium pot, combine the cherry juice, granulated sugar, cornstarch, lemon juice, and almond extract.

Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy.

Add the drained cherries to the pot and gently stir to coat them with the filling. Remove from heat and set aside to cool to room temperature.

Prepare the cherry pie filling

On a lightly floured surface, roll out one disk of dough into a circle large enough to fit a 9-inch pie pan.

Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides of the pan. Trim any excess dough hanging over the edges.

Roll out the bottom crust

Pour the cooled cherry filling into the prepared pie shell, spreading it evenly.

Create the lattice top crust

Roll out the second disk of dough into a circle on a lightly floured surface.

Using a sharp knife or pizza cutter, cut the dough into strips, about ½-inch wide.

Lay half of the strips horizontally across the pie, leaving even spacing between each strip.

Fold back every other strip halfway, then place a strip vertically across the unfolded strips.

Unfold the folded strips back over the vertical strip.

Fold back the remaining horizontal strips, placing another vertical strip across the unfolded ones.

Repeat this process, alternating the strips in opposite directions, until you&#x27;ve created a lattice pattern on top of the pie.

Seal and crimp the pie Top

Trim the excess dough from the lattice edges, leaving a slight overhang.

Fold the overhanging lattice and bottom crust edges together and crimp to seal the pie.

Brush with egg wash &amp; sprinkle with coarse sugar!

Lightly beat an egg in a small bowl. Using a pastry brush, gently brush the lattice crust and edges of the pie with the beaten egg.

Sprinkle coarse sugar evenly over the top of the pie for added.

Bake at 375 degrees F for 45-45 minutes.  Keep an eye on the pie as it bakes, and once the crust turns a golden brown color and the filling is bubbling on top, it&#x27;s a good indication that the pie is done. Baking times may vary slightly, so it&#x27;s always a good idea to check for visual cues of doneness. Once baked to perfection, remove the pie from the oven and allow it to cool before slicing and serving!

This pie is delicious on it&#039;s own and heavenly with a scoop of vanilla ice cream!

Add the cherry pie recipe filling

https://www.youtube.com/watch?v=YqWG9TM43ng

If you like to host, like I do, you know that coming up with a menu that’s good and easy to make can be hard… Enter these 5 easy summer dinner party menu recipes!

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BBQ Beef Short Ribs Recipe: https://farmhouseharvest.net/beef-short-ribs/
Cherry Pie from Canned Cherries: https://farmhouseharvest.net/cherry-pie-recipe/
Home Canned Pie Cherries: https://farmhouseharvest.net/pie-cherry-canning/
My Families Apple Pie Recipe: https://farmhouseharvest.net/apple-pie-recipe/
Oven Baked Country Style Pork Ribs Recipe: https://farmhouseharvest.net/the-best-baked-country-style-pork-ribs-easy-recipe/
Peach Cobbler Recipe: https://farmhouseharvest.net/peach-cobbler-recipe/

0:00 Welcome to some of my favorite summer recipes!
1:06 BBQ Beef Short Ribs
2:26 Cherry Pie Recipe
5:05 Apple Pie Recipe
7:13 Baked Country Style Pork Ribs
8:34 Peach Cobbler From Scratch .

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Top 6 cherry pie recipe recipes from across the web

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The Best Cherry Pie Recipe Ever

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