Cherry Pie Recipe | How to Make Cherry Pie
Homemade cherry pie recipe - delicious summer pie that you must try. Follow this recipe to learn how to make cherry pie from scratch with lattice pattern.
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Ingredients:
For the crust:
2½ cups (310g) flour
1 cup (230g) cold butter, cubed
1/3 cup (67g) sugar
½ teaspoon salt
1/4-1/3 cup (60-80 ml) ice water
For the filling:
28 oz (800g) fresh cherries
1/4 cup (30g) cornstarch (corn flour)
3/4 cup (150g) sugar, more if the cherries are not sweet
Zest of one lemon
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch salt
1 tablespoon (15g) butter
Egg wash:
1 egg
1 tablespoon heavy cream
Directions:
1. In a food processor, combine the flour, sugar, and salt. Process few seconds until combined. Add cold, cubed butter and pulse until crumbs are formed. Gradually add ice water and pulse until a dough forms.
2. Divide the dough into 2 pieces, flatten into disks, wrap in plastic wrap and refrigerate for 1 hour.
3. Meanwhile pit the cherries, and place in a large bowl. Add sugar, cornstarch, lemon zest, lemon juice, vanilla extract and salt. Mix well and set aside for 20 minutes. Drain excess liquids.
4. On a floured work surface roll out one piece of dough into a circle 12 (30cm) inches in diameter. Carefully place the dough into a 9-inch (22-23cm) pie dish and press the edges. Pour the pitted cherries into the dish. Dot with butter. Place in the fridge while you working with the second dough.
5. Preheat oven to 400F (200C).
6. Roll out the second dough into a circle 10 inches’ (25cm) in diameter. Using a pastry wheel or knife cut 10 strips. Arrange lattice pattern: Lay out 5 strips on top of the filling, with. Fold back every other strip. Add a strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice pattern is ready.
7. Fold the strips under the bottom pie crust and press to seal.
8. Beat egg and cream. Brush the crust and sprinkle with sugar.
9. Bake for 15 minutes then reduce to 350F(176C) and bake 40-50 minutes more. After 20-25 minutes add a pie crust shield or aluminum foil on top of the pie.
10. Remove from the oven and let cool for at least 4 hours.
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Cherry Pie Recipe (and Pie Dough)
Bakery vs Homemade MATCHA MOCHI CAKE: Hello Midwest! Join Honeysuckle Catering in this delicious recipe for a tart and flaky Cherry Pie!
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Music written, recorded, and produced by Aaron Prim
For dough recipe:
2 cups of all purpose flour
3 sticks of butter (cut into small cubes)
1/3 cup of ice cold water
1/2 tsp of salt
pulse flour and salt together in a food processor until mixed.
add in butter and pulse until you get pea sized chunks
slowly add in the ice water until dough forms a ball.
take dough out of food processor and transfer to plastic wrap.
put in refridgerator for 1 hour or overnight
For cherry filling:
3 cups pitted fresh cherries
3/4 cup of granulated sugar
1 tbs of butter
3 tbsp of cornstarch
1/8 tsp of salt
1/2 juice of lemon
1 tsp vanilla extract
combine cherries with granulated sugar, cornstarch, salt, lemon juice, and vanilla extract and mix thoroughly. Let sit for 10-15 minutes.
remove dough from freezer and roll out until 1/4 inch thick. take dough and line pie pan or muffin pan.
scoop cherries mix to fill.
cover top of pie with remaining dough.
bake at 400 for 35 - 40 minutes, until cherries filling bubbles and crust is golden brown.
remove from oven and let sit for 15-30 minutes until cool.
serves 6-8
© 2014 Honeysuckle Catering. All Rights Reserved.
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
Bake Cherry Pie with Katie Lee | The Kitchen | Food Network
A tart cherry pie a la mode will surely brighten anyone's day ????
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cherry Pie
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 25 min
Active: 30 min
Yield: 8 servings
Ingredients
Crust:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 cup vegetable oil
2 tablespoons cold water, plus more as needed
1 large egg, lightly beaten
Filling:
Two 10-ounce bags frozen sour or sweet cherries, defrosted (see Cook's Note)
1 1/2 cups sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter
Vanilla ice cream, for serving
Directions
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.
Cook’s Note
If using sweet cherries, decrease the sugar by 1/2 cup.
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Bake Cherry Pie with Katie Lee | The Kitchen | Food Network
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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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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Cherry Pie Recipe - How To Make Cherry Pie from Scratch - Ellen’s Thanksgiving Series
Hello and Happy Thanksgiving my Friends, welcome to the tenth episode of my Thanksgiving Series and to my Southern Kitchen!
Today I am making another great Pie recipe for Pie Season, Homemade Cherry Pie!
Simple, easy, and full of Cherry flavor, everyone will love and enjoy this for Thanksgiving dinner!
4 cups fresh or frozen thawed pitted cherries
1 1/4 cups white sugar, plus more for dusting on top
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons cornstarch
1/2 teaspoon pure almond extract
1 tablespoon unsalted butter, cut into cubes, plus 1 tablespoon on top of the crust
Egg wash: 1 egg + 1 tablespoon milk or water, lightly beaten
2 (9 inch) pie crust (homemade, refrigerated, or frozen thawed deep dish
Ellen’s Magic: If using homemade or refrigerated pie crust, grease the pie dish with butter or cooking spray. If it burns to quickly, add some aluminum foil around the edges.
Preheat Oven to 425 Degrees
Place 1 pie dough onto a lightly floured surface and roll a disk out into a 8 to 10 inch circle. Press the dough evenly into the bottom and sides of the pie dish and set aside.
In a large bowl, add in cherries, 1 1/4 cups sugar, cinnamon, salt, cornstarch, and almond extract; stir together until well combined (it will create a Juice). Pour the cherries into the prepared pie crust.
For the Lattice Strips: Using a knife or pizza cutter, cut it onto 1/4 to 1/2 inch wide and lay out 3 to 4 strips on top of the pie then go the opposite way and add 3 to 4 strips. Trim the edges of the strips then crimp to secure.
For the Whole Crust: Roll the crust then place it on top of the pie. Seal the edges of pie crust then cut into 4 small slits in the middle.
Brush the pie on top with the egg wash, then add the butter chunks (if desired) and sprinkling of sugar. Bake for 25 minutes, then after 25 minutes, reduce the heat to 350 degrees and continue to bake for 25 to 30 minutes until golden brown and the cherries are bubbly. Remove from the oven and let it rest for about 30 minutes on a wire rack. Serve with whipped cream (if desired) and enjoy!
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