Best 2 Traditional Cherry Pie Recipes
Indulge in the delightful flavors of a classic American dessert with our traditional cherry pie recipe. This iconic pie features a flaky, buttery crust that perfectly complements the sweet and tangy filling made from fresh, juicy cherries. Whether you prefer a simple filling or one bursting with spices, our collection of cherry pie recipes offers something for every taste bud. From classic cherry pies to unique variations like chocolate cherry pie and cherry pie bars, each recipe is carefully crafted to ensure a perfect balance of flavors and textures. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process of creating this timeless dessert. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds dancing with joy.
Here are our top 2 tried and tested recipes!
TRADITIONAL CHERRY PIE
Categories Dessert Bake Cherry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make dough:
- Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until combined. If necessary, gently mix in additional ice water, a little at a time, until mixture forms moist clumps. Gather dough into ball. Divide in half and flatten each piece into disk. Wrap in plastic and chill until cold, at least 30 minutes or up to 1 day.
- Make filling:
- Preheat oven to 400°F. Line heavy baking sheet with foil and set on middle rack of oven. In large bowl, combine cherries, sugar, and tapioca or cornstarch; mix well and let stand while rolling out crust.
- On lightly floured surface with floured rolling pin, roll out 1 piece dough into 11-inch round (about 1/8 inch thick). Fit dough into 9-inch (1-quart) pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
- On lightly floured surface with floured rolling pin, roll out second piece dough into 11-inch round (about 1/8 inch thick).With sharp knife or fluted pastry wheel, cut into 1-inch-wide strips.
- Remove pie pan with bottom crust from refrigerator and pour in filling. Top with pieces of butter. Brush rim of bottom crust lightly with water.
- Make lattice top:
- Lay 5 pastry strips vertically across pie, spaced evenly. Fold strips 2 and 4 back halfway, and insert new strip across center of pie, perpendicular to other strips. Drop folded strips back over inserted strip.
- Fold back strips 1, 3, and 5 and add another cross strip, leaving room between strips for filling to show through. Lay folded strips flat again. Continue from center out to edge of pie, weaving lattice top. Repeat process on other half, again working from center out. Gently press ends of strips to edge of bottom crust to adhere. Trim lattice edges flush with rim of pie plate.
- Roll overhanging dough from bottom crust up over edge of lattice top. Press to adhere and crimp decoratively. Brush lattice with milk and sprinkle with remaining 1 tablespoon plus 1 1/2 teaspoons sugar.
- Place pie on baking sheet in oven. Bake 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 25-30 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve warm or at room temperature.
TRADITIONAL CHERRY PIE
Make and share this Traditional Cherry Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl, mix well. (It is not necessary to thaw cherries before using.).
- Let cherry mixture stand 15 minutes.
- Line a 9-inch pie plate with pastry, fill with cherry mixture.
- Dot with butter.
- Adjust top crust, cutting slits for steam to escape.
- Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
- Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Tips:
- Use fresh, ripe cherries for the best flavor.
- If you don't have fresh cherries, you can use frozen or canned cherries. Just be sure to thaw them and drain them well before using.
- Use a sharp knife to pit the cherries. This will make it easier to remove the pits without damaging the cherries.
- Use a pastry blender or two forks to cut the butter into the flour until it resembles coarse crumbs. This will help to create a flaky crust.
- Be careful not to overwork the dough. Overworking the dough will make it tough.
- Roll out the dough on a lightly floured surface. This will help to prevent the dough from sticking.
- Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust.
- Reduce the oven temperature after 15 minutes. This will help to prevent the crust from overcooking.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before serving. This will allow the filling to set.
Conclusion:
This traditional cherry pie recipe is a delicious and classic dessert. With its flaky crust and sweet and tart filling, it's sure to be a hit with everyone. Whether you're making it for a special occasion or just for a weeknight treat, this pie is sure to please.
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