PERFECT SOUR CHERRY PIE RECIPE | ALLRECIPES
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
Provided by jmd5102
Categories Desserts Pies Fruit Pies Cherry Pie Recipes
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 2 pies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 342.2 calories, CarbohydrateContent 44.8 g, CholesterolContent 1.9 mg, FatContent 17.1 g, FiberContent 2.7 g, ProteinContent 3.6 g, SaturatedFatContent 4.5 g, SodiumContent 260 mg, SugarContent 18.9 g
MARTHA'S SOUR CHERRY PIE RECIPE | MARTHA STEWART
Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
- Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.
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