Best 3 Grandmas Cherry Pie Recipes

GRANDMA'S CHERRY PIE IS EVERYONE'S FAVOURITE!

Steps:

• If using frozen cherries, make sure they are thawed.
• Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously - you don't want the cherries or sugar to burn. Remove from heat.
• In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
• Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
• Remove from heat and let it cool before using.
• Pour the cherry pie filling into your prepared pie crust, top with the second crust and crimp the edges.
• I would use a pie crust shield to keep the edges from overbrowning.
• Place the cherry pie on a baking tray and bake for 20 minutes at 400F
• Reduce heat to 375F and then bake for another 30 to 35 minutes. Remove from the oven and let cool.

CHERRY PIE

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.

GRANDMAS CHERRY PIE

Steps:

• 1. Cook the 4 cups of cherries with the 1 1/4 cups of sugar and the 2 tablespoons of cornstarch on low stiring frequently so it does not scorch.
• 2. When thickened remove from heat and let cool.[ This can be frozen and used at a later date.]
• 3. Pour into pie shell, dot with 2 teaspoons butter, cover with top pie shell , flute edges, make steam vents, Bake at 350 degrees for 1 hour.