**Indulge in a Culinary Delight: A Journey into the Realm of Sweet Cherry Pie Delicacies**
Embark on a tantalizing adventure as we delve into the realm of sweet cherry pie, a classic dessert that captures the essence of summer's bounty. With its flaky, golden crust and an abundance of sweet and juicy cherries, this delectable treat is a symphony of flavors and textures that will leave you craving for more. In this article, we present a collection of carefully curated recipes that showcase the versatility and endless possibilities of sweet cherry pie. From the traditional to the innovative, these recipes cater to every taste and skill level, ensuring that every bite is an unforgettable experience. Get ready to tantalize your taste buds and embark on a culinary journey that celebrates the beauty and deliciousness of sweet cherry pie.
BASIC PIE DOUGH FOR SWEET CHERRY PIE
This basic dough should be prepared ahead of time to allow for chilling.
Categories desserts pie crust dough pastry crust
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
- Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
- On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
BASIC PIE DOUGH FOR SWEET CHERRY PIE
This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 15m
Yield Makes 1 double crust
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
- Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
- On a floured piece of parchment paper, roll 1 disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g
SWEET CHERRY PIE
Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
- On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
- Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
- Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.
Nutrition Facts : Calories 389 g, Fat 19 g, Fiber 2 g, Protein 3 g
BASIC SWEET PIE CRUST
Provided by Emeril Lagasse
Categories dessert
Time 40m
Yield Dough for 1 single-crust pie
Number Of Ingredients 6
Steps:
- Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
EASY CHERRY PIE
It's time to simplify your cherry pie prep. Make our Easy Cherry Pie with Pillsbury™ Pie Crusts and canned cherries, and get this delicious dessert in the oven with minimal effort. This four-ingredient treat is perfect for holiday celebrations or a family gathering any time of the year. Reimagine your homemade cherry pie recipe and discover a fuss-free way to make this classic dish.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
- Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
Nutrition Facts : Calories 380, Carbohydrate 65 g, Cholesterol 5 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 0 g
BASIC PIE DOUGH FOR SWEET CHERRY PIE RECIPE
If you're a person who loves the crust as much as the filling then this pie dough is your match! This recipe amps up simple cherry pie with a flaky crust.
Provided by Virgil Fernandez
Categories Pies & Pastries
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse briefly
- Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining
- Sprinkle with 1/4 cup ice water
- Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time)
- Do not overmix
- Divide dough in half, and turn out onto two large pieces of plastic wrap
- Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks
- Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using)
- On a floured piece of parchment paper, roll one disk of dough to a 14-inch round
- Wrap dough around rolling pin; unroll over a 9-inch pie plate
- Gently fit into bottom and sides of plate (do not stretch dough)
- Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use
- Reserve and refrigerate remaining disk of dough for top crust
Nutrition Facts : Carbohydrate 242.80g, Cholesterol 488.05mg, Fat 187.18g, Fiber 8.44g, Protein 34.21g, SaturatedFat 117.09g, ServingSize 1.00 Person, Sodium 1,402.15mg, Sugar 0.00, UnsaturatedFat 47.99g
CHERRY PIE
Provided by Katie Lee Biegel
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 10
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.
Tips:
- Chilling the dough before rolling it out helps to prevent it from becoming too sticky and difficult to work with.
- If the dough is too dry, add a little bit of water one tablespoon at a time until it comes together.
- If the dough is too wet, add a little bit of flour one tablespoon at a time until it is no longer sticky.
- When rolling out the dough, use a light touch and avoid overworking it. This will help to prevent the dough from becoming tough.
- If you are using a food processor to make the dough, be careful not to overprocess it. The dough should just come together and form a ball.
- When baking the pie, preheat the oven to the correct temperature before putting the pie in. This will help to ensure that the pie crust cooks evenly.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 15 minutes before serving. This will help to prevent the filling from spilling out.
Conclusion:
A delicious pie starts with a flaky, buttery crust. This basic pie dough recipe is perfect for sweet cherry pie, or any other type of pie. With just a few simple ingredients and a little bit of time, you can make a pie crust that will impress your family and friends. So next time you're in the mood for a homemade pie, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love