Fresh Cherry Pie Recipes

Steps:

• Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F.
• Place rolled out crust in bottom of pie place.
• Roll out top crust and set aside.
• In a large bowl combine tapioca, salt, sugar, cherries, and extracts.
• Let stand 15 minutes.
• Turn out into bottom crust and dot with butter.
• Cover with top crust, flute edges and cut vents in top.
• Place pie on foil lined cookie sheet, in case of drips.
• Bake for 50 minutes, until golden brown.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
• In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
• Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

Steps:

• Preheat oven to 425.
• Pit and halve cherries, set aside.
• In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
• To make the crust stir together flour and salt.
• Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
• Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
• Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough).
• You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
• Prick bottom crust with a fork.
• Add the cherry filling into the crust.
• If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
• I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
• Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
• Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.

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.

Steps:

• Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
• Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
• Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
• Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
• Top the filling with the butter pieces.
• Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
• Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
• Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
• Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
• Remove from oven and place on a wire rack to cool.
• Cool completely before serving.
• Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
• Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
• Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
• Mix egg white and milk together in a small bowl and brush over the top of the pie.
• Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.

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.

Steps:

• Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
• Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.
• Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.

Steps:

• Combine first 3 ingredients in a large bowl, stirring until cherries are coated.
• Spoon into pie shell and top with pie crust.
• Fold edges under and flute, cut slits in top of crust.
• Bake at 375 for 55-60 minutes.

Steps:

• Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
• Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.

Steps:

• In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.

Steps:

• In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

Steps:

• Combine sugar,flour and salt.
• Add almond extract to cherries and toss with sugar flour mixture to mix well.
• Pour into pastry lined 9 inch pie pan.
• Put on top crust.
• Bake at 400 for about 40 minutes.
• If edges brown too much cover it with aluminum foil.
• The syrup does bubble and may spill over a little so I set the pie on a cookie sheet then baked it.