Grandmas Cherry Pie Recipes

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:

• 1. Cook the 4 cups of cherries with the 1 1/4 cups of sugar and the 2 tablespoons of cornstarch on low stiring frequently so it does not scorch.
• 2. When thickened remove from heat and let cool.[ This can be frozen and used at a later date.]
• 3. Pour into pie shell, dot with 2 teaspoons butter, cover with top pie shell , flute edges, make steam vents, Bake at 350 degrees for 1 hour.

Steps:

• For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper.
• Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust).
• Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even.
• Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg.
• For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter.
• Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg.
• Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer.
• Let cool before slicing. Serve with vanilla ice cream.

Steps:

• 1. In a large bowl, mix sugar and flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.
• 2. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• 3. Bake 35 to 45 minutes in a 425 degree oven, until crust is golden brown and juice begins to bubble through slits in crust.
• 4. Cool on cooling rack at least 2 hours before serving.
• 5. You may substitute 6 cups of frozen unsweetened pitted red tart cherries, thawed and drained, or 3 cans (14.5 oz. ea.) pitted red tart cherries, drained, for the fresh cherries.

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.