CHERRY PIE PICTURE RECIPES

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THE BEST CHERRY PIE RECIPE | ALLRECIPES



The Best Cherry Pie Recipe | Allrecipes image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories     Desserts    Pies    Fruit Pies    Cherry Pie Recipes

Total Time 1 hours 23 minutes

Prep Time 15 minutes

Cook Time 48 minutes

Yield 1 pie

Number Of Ingredients 6

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

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.

Nutrition Facts : Calories 395.2 calories, CarbohydrateContent 52.7 g, CholesterolContent 7.6 mg, FatContent 19.6 g, FiberContent 3.1 g, ProteinContent 3.7 g, SaturatedFatContent 6 g, SodiumContent 273.8 mg, SugarContent 26.6 g

CHERRY PIE RECIPE - FOOD.COM



Cherry Pie Recipe - Food.com image

I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.)

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

4 cups cherries, pitted
1 cup sugar (1 1/4 cups for sour cherries)
1/4 cup flour
1/2 teaspoon cinnamon
pastry for a double-crust 9-inch pie

Steps:

  • Mix ingredients for filling.
  • Place in pastry-lined pie pan.
  • Put top crust on. Cut vent slits in top crust, and flute edges.
  • Brush with milk and sprinkle with sugar.
  • Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
  • TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

Nutrition Facts : Calories 159.9, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.3, CarbohydrateContent 40.4, FiberContent 1.8, SugarContent 34.8, ProteinContent 1.2

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