The absolute best HOMEMADE CHERRY PIE!
#cherrypie #homemadecherrypie #cherrypiefromscratch #pies
The absolute best HOMEMADE CHERRY PIE!
0:00 Homemade Cherry Pie Intro
0:50 All-butter pie crust
2:50 Cherry filling
3:20 SECRET ingredient
3:45 Sugar and cornstarch mix
4:25 Rolling out the dough
5:25 Filling the shell
5:45 Adding the upper crust
6:30 Sparkling sugar feature
7:05 Bake
8:10 Serve & ENJOY!
When it comes to favourite summer desserts, this HOMEMADE CHERRY PIE is always a winner!
Let me just say from the outset, if I can make a HOMEMADE CHERRY PIE, then so can you. Not convinced? Read on for my expert tips on crafting the best from-scratch tender, flaky pie dough. Then I’ll explain a little trick I know to help this and other fruit pies set. You’ll also see my general assembly suggestions so that your pie looks as perfect as mine, plus how to serve it up just right.
If you’re a seasoned pie maker, we expect you’ll love this recipe for its flavour - my secret ingredient for HOMEMADE CHERRY PIE is described below. You’ll also find even more great pie recipes HERE in our PIE COLLECTION. If you’re reading this during warm weather months, you might also want to try our WILD BLUEBERRY PIE, or our two pie adventures with peaches, the CLASSIC PEACH PIE or our PEACH PIE WITH CRUMBLE TOPPING.
I think it’s best to save and share this recipe since these pies are always such a hit with family and friends. PIN this recipe to a favourite summer dessert board, bookmark the page and SHARE the LINK with your friends. Homemade pie makers and homemade pie recipes are always a good match!
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Mini Cherry Pies (from scratch)
???? MINI CHERRY PIES - a small version of your favorite pie! Adorable and delicious!
Ingredients:
Cherry pie filling:
12.5 oz (350 g) pitted cherries
3 tbsp (45 ml) water
1 tbsp lemon juice
3 oz (85 g) sugar
2 tbsp (16 g) cornstarch
Pie crust:
3 1/3 cup (400 g) all-purpose flour
1/4 cup (50 g) sugar
3/4 tsp salt
6.5 oz (180 g) cold unsalted butter, diced
1/4 cup (60 ml) ice water
1 egg white
some sugar for sprinkling
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Bring cherries, water, lemon juice, sugar and cornstarch to a boil on high heat. Reduce the heat to medium and cook for about 10 minutes, stirring frequently.
Transfer cherry filling to a bowl and set aside to cool.
Grease and flour muffin tin.
In a bowl mix together flour, sugar and salt.
Add cold butter, work into flour mixture with fingers until the mixture is crumbly and fairly even-textured. There will be a few larger chunks.
Add water and form a dough.
Divide dough in two pieces. One should be slightly larger than the other.
Wrap dough in plastic wrap, flatten it into disc and refrigerate for 1 hour.
On lightly floured surface roll out larger piece of dough to 5 mm thickness.
Cut out circles 10 cm (4-inch) in diameter.
Re-roll the dough scraps until all the pie dough is used. This recipe makes 9 mini pies.
Place each circle inside 1 of the muffin cups and use your fingers to press the dough down and around the sides making sure that it is thin and even. It is very important for pie crust to be thin!
Fill with cherry pie filling.
On lightly floured surface roll out second piece of dough to 5 mm thickness.
Cut the dough edges.
Use a knife or pizza cutter to cut out thin strips of dough (about 6 mm / 1/4 inch wide).
Cut the dough strips in half (or in three parts so you don't have to re-roll the dough scraps) then lace together to form a lattice crust.
Trim the excess with a knife and press down slightly around the edges.
Preheat oven (with fan) to 350 F (180 C).
Brush the top of each pie with slightly whisked egg white and sprinkle with sugar.
Bake in preheated oven for about 25 minutes.
Allow mini pies to cool in the muffin tin for minimum 20 minutes.
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Homemade SOUR CHERRY PIE | The absolute best!!!
#weekendatthecottage #easydeliciousrecipes #sourcherrypie
For the full recipe:
Quite possibly the finest homemade pie we’ve ever made, this SOUR CHERRY PIE is phenomenal.
Really good pie recipes are shared and treasured, and I know cottage-goers will agree that homemade pies are the quintessential cottage dessert. In my mind, fruit pies are especially perfect for the cottage setting.
SIMPLE EQUATION
Every time we post a pie recipe, I say the same thing: practice makes perfect. Don’t worry if you’re new to pie making; you don’t need too much practice to perfect it. I bet you’ll have it down pat by pie number three.
The technique is the real key to a good pie, and the equation is simple: start with our foolproof PIE DOUGH recipe, fill it with flavourful fresh fruit, bake it until it’s bubbly and the crust is golden, then give it enough time to cool so the filling sets. See? Really simple!
SOUR CHERRIES
Sour cherries have a uniquely tangy and tart flavour like nothing you’ve ever tried. I think they’re best enjoyed as we’ve done here – in a homemade SOUR CHERRY PIE.
FILL ‘ER UP!
The filling for this pie was like a culinary cliffhanger – things went bad, then got good. The bad part was pitting the sour cherries. I started pitting them using a conventional cherry pitter and became frustrated when the pits kept getting stuck in the tool.
Then I realized I could pit them much easier by holding the cherry in one hand and coaxing the pit out and away my opposite thumb. Pretty soon I had this rhythm going and lifted myself out of the pits of despair.
Last thing on the filling is to expect your excitement to build when you add our secret ingredient to the filling, pure almond extract. Cherry pie lovers will swoon on their first bite – amazing, right?
THAT UPPER CRUST!
Once the filling is ready and has been spooned into the pie crust, the fun part begins: the upper crust.
I try to vary the looks of the pies I make and experiment with the all-important upper crust. In this case, I really threw caution to the summer wind and tried to arrange strips of pie dough to look like a tartan or plaid pattern. Is it perfect? No. Do I still like it? Yes. Will I try something different next time? You bet! Have fun decorating your pies, and always remember, they still taste really good even if their design looks a bit funky!
BAKE & SERVE
I have to admit, even a seasoned pie maker like myself was astounded by the enticing, appetizing aroma of this particular pie as it baked.
Serving the pie with nothing more than vanilla ice cream is suggested, keeping the focus on the fruit flavour. Talk about those sour cherries being perfect and wonderful, right? Your first bite will make you very, very happy!
Well, that’s been our experience with this SOUR CHERRY PIE, a definite keeper.
SOUR CHERRY PIE – a stellar baked treat that’s perfect for your next weekend at the cottage.
INGREDIENTS
2 discs of pie dough
For the filling:
2 lb. of sour cherries, pitted
½ teaspoon of pure almond extract
½ teaspoon of lemon juice
1 cup of granulated sugar
¼ cup of cornstarch
¼ teaspoon of kosher salt
2 tablespoons of butter
For the egg wash:
1 egg, room temperature
1 tablespoon of water
INSTRUCTIONS
1) Prepare pie dough recipe. Refrigerate two discs of dough for at least one hour before use.
2) Pit sour cherries, discarding the pits and placing the cherries into a medium-sized bowl. Set aside.
3) Mix sugar, cornstarch and salt in a small bowl. Set aside.
4) Preheat oven to 425°F.
5) On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
6) Drain excess juice from the cherries, then add the almond extract and lemon juice. Toss gently. Add the dry mix and toss again until cherries are coated. Evenly spoon cherry mixture into the dough-lined pie plate. Cut butter into small pieces and nestle them into the cherry filling. Set aside.
7) Roll out second disc of pie dough to 14-inch round. Create preferred design for the pie top and carefully place on top of pie.
8) Trim off excess dough and crimp the edge of the top crust to the lower one.
9) Beat egg with water. With a pastry brush, carefully brush egg wash on the upper crust and the edge detail.
10) Transfer pie onto a baking sheet and bake in the preheated oven for 15 minutes. Turn the oven temperature down to 375°F and bake for an additional hour, or until crust is golden and the filling is bubbling.
11) Cool pie to room temperature. Serve with vanilla ice cream.
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Russian Sour Cream Cherry Pie Recipe | Best Cherry Custard Pie
???? GET MY FREE GIFTS:
This is the best Russian Sour Cream Cherry Pie you will ever make! It is so creamy, bursting with cherries, and crunchy. The pastry is incredible, the sour cream filling tastes like sweet custard and juicy cherries add sourness to the pie, balancing out all the flavors! It is a perfect slice of summer heaven!
HOW TO COOK CHERRY PIE FROM A CANNED/Emelysvlog
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Beth's Homemade Cherry Pie Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade cherry pie recipe a great summer entertaining treat!
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BETH’S CHERRY PIE RECIPE
Serves 6
FOR THE CRUST:
2 ½ cups (300 g) flour
1 tsp (5 ml) salt
3 tbsp (64 g)sugar
1 cup (240 g) unsalted butter
1/3 cup (80 ml) ice water
FOR THE FILLING:
2 ½ lbs (1130g) frozen cherries, rinsed and thawed
1/3 cup (35g) cornstarch
1/3 cup (65 g) sugar
pinch of salt
METHOD:
In a food processor, combine the flour, sugar, and salt and pulse until combined.
Then slowly add the butter, pulsing all the while, until you get a coarse meal. Then slowly add the ice water, and pulse until a dough ball forms.
Turn your dough out onto a floured surface into 2 equal sized balls. Flatten into disks, wrap in wax paper and pop in the fridge for at least 1 hour.
To create your filling. Combine cherries, cornstarch and sugar. Toss to coat well and allow to rest for 10 minutes. This will allow the cherries to emit more liquid and drain further.
Roll our the first disk of dough into a large circle, transfer and fit into a 9” (23 cm) pie plate, you should have about 1-2 inch over hang.
Spoon the cherry mixture into the crust, leaving any remaining liquid in the bowl. Don’t add that or you will end up with a soggy pie. Then brush the sides of the pie crust with some lightly beaten egg.
Roll out your second dough into a large circle the same size as your pie. Slice the lattice strips and starting from the center, place the longest strip first, pressing the ends into the crust at the rim, the egg wash will secure it, and then work to the outer edges with smaller strips. You should get 5-6 strips across your pie.
Then do the same thing the opposite way to form a lattice pattern.
Trim the edge of the overhang, with some kitchen shears, so it is a uniform length., about a ½ inch overhang
Then fold over the overhang towards the center of the pie, crimping the dough together all around your pie to create a uniform crust. Trimming off edges that are too fat, and adding to the parts that feel to thin
Then to make a decorative edge you can use the the Pastry Wheel Decorator, from Talisman Designs or make your own crimped design with your hands.
Place the pie in the freezer for 10 mins to harden up the pastry.
Lightly brush the chilled pie with a beaten egg, to assure a golden crust and shiny surface once baked.
Add a pie shield to protect the crust while baking, and leave it in place for the duration of the baking time.
Bake at 425F (218C) for 15 mins just to quickly bake the crust and set it, then reduce the oven to 350F(176C) and go for another 45 mins
Allow it to cool completely, and then serve with a big scoop of vanilla ice cream!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!