Best 6 Sweet Cherry Pie Recipes

SWEET CHERRY PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. , For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.

SWEET WASHINGTON CHERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
• Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
• Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.

SWEET CHERRY STREUSEL PIE

Steps:

• Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
• Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
• Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
• Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk for another use.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
• Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Pie is ready to be filled and baked.
• Preheat oven to 425 degrees F. Wearing gloves, use a cherry pitter to pit the cherries, with a large bowl to catch the pits. Set cherries aside.
• Streusel: In a mixing bowl, add flour, sugar, and salt. Combine using a pastry blender. Then cut in butter until the cubes are smashed and coated with dry ingredients. Wipe butter off of pastry blender and continue mixing with your fingers, rubbing the butter into the dry ingredients until texture is similar to wet sand. Refrigerate for 20 minutes. (You can store streusel in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to one month.)
• Filling: Peel the apple, then shred on the large holes of a box grater. Discard the peel and core. In a large mixing bowl, combine potato starch, brown sugar, cinnamon, cardamom, salt, and bitters. Squeeze lemon juice into the cherries, then add to sugar-spice mixture along with the shredded apple. Toss until well mixed, crushing some of the cherries with your hands.
• Assembly: Pour filling into the refrigerated pie shell, packing down the cherries and adding all the remaining juices. Evenly distribute the streusel on top.
• Pie will bake for a total of 1 hour. Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake until crust is set and beginning to brown, 20-25 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer. (If crust is browning but the filling isn't bubbling, cover with aluminum foil and bake until the filling bubbles.) Allow pie to cool completely on a wire rack before cutting into it, 2-3 hours. Serve slightly warm or at room temperature.

BASIC PIE DOUGH FOR SWEET CHERRY PIE

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.

SWEET AND TART CHERRY PIE

Steps:

• Ready pie shell and let it relax while making filling.
• strain can of tart cherries, reserving liquid.
• mix all cherries together, set aside
• NOTE: it would not accept baking spice in the ingredient list, so I put pumpkin pie spice as it is the closest. The baking spice I use is 326104. Otherwise, 1 1/2 tsp cinnamon, 1/8 tsp each cloves, nutmeg, ginger, 1/4 tsp each cardamon and allspice - to the best of your pantry's ability.
• in a large saucepan cook over medium heat the reserved liquid, cornstarch, salt, spices and sugar. Cook until thick and bubbly. Stirring constantly.
• Stir in berries, until mixed. Add the almond or vanilla extract.
• Cool to room temperature. (this help keep pie crust from getting soggy while baking).
• Pour into pie shell. Either top with a lattice top (prettiest) or cover with remaining pastry dough remembering to vent in several spots.
• Brush with heavy cream (or milk) and sprinkle with sugar and a small pinch of salt.
• Rest pie in refrigerater for 1 hour. 20 minutes before baking, preheat oven to 425 with a baking stone set on the lowest rack possible.
• Cook pie for 1 hour, or until all over is bubbly. You may need to tent a piece of foil over the pie to keep the shell from burning, just make sure to have steam vents.

SWEET CHERRY PIE

Steps:

• Combine tapioca, pitted cherries, and next 5 ingredients (through salt) in large bowl. Toss well. Let cherry mixture stand 30 minutes. Stir to combine.
• Preheat oven to 400 degrees.
• Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.
• Spoon cherry mixture and any remaining liquid into dough.
• Roll remaining (9-inch) dough portion into 12-inch circle. Cut dough into 12 (1-inch wide) strips. Arrange in lattice pattern over cherry mixture. Fold edges under bottom dough and crimp.
• Combine 2 TBS water and egg white in small bowl. Brush mixture over dough on top of pie. Sprinkle dough with 2 TBS turbinado sugar.
• Bake at 400 degrees for 20 minutes. Shield edges of piecrust with foil. Continue baking for 40 minutes or until piecrust is golden brown and filling is thick and bubbly.
• Cool in pie pan for 45 minutes on wire rack before cutting.