Cherry Pie
User Reviews
5.0
48 reviews
Excellent
Cherry Pie
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Classic cherry pie is simple and elegant, but it tastes amazing. With fresh berries and a flaky crust, it's perfect for any occasion!
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Ingredients
- 2 refrigerated pie crusts
- 2 pounds fresh sweet cherries, pitted
- ¼ cup corn starch
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, mix the cherries, cornstarch, sugar, vanilla, and salt until the cherries are coated with the cornstarch mixture.
- Gently press the bottom pie crust into a 9-inch pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
- Roll out the top crust and cut into one-inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about ¼ inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips.
- Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
- Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
- In a small bowl, whisk the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
- Bake for 55-60 minutes or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.
Notes
- Recipe tips.
- This
- will make things a little easier, but you can also push out the pits using a chopstick, or plastic straw instead.
- Store a baked pie in the pantry at room temperature, covered, for 1-2 days. Store in the fridge, loosely covered with foil, for 4-5 days. Wrap tightly with plastic wrap, and again with aluminum foil, and store in the freezer for 3-4 months.
- Freeze an unbaked pie. Wrap with plastic wrap, then again with foil. Freeze for up to 3 months. When you are ready to bake - do not thaw. Place the pie directly into an oven preheated to 425°F and bake for 15 minutes. Reduce the heat and bake according to recipe directions.
- This Oxo Cherry Pitter will make things a little easier, but you can also push out the pits using a chopstick, or plastic straw instead.
- If using frozen cherries, partially thaw and add an extra 1-2 tablespoons of cornstarch.
- Baking the pie on the lower rack can help ensure the bottom crust bakes all the way.
- Use a pie shield, or make your own with foil, to cover the edges. This will help when the crust is ready, but the pie is still cooking.
- Bake the pie until is bubbles and allow it to cool and thicken.
Nutrition Information
Show Details
Serving
12g
Calories
241kcal
(12%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
16mg
(5%)
Sodium
117mg
(5%)
Potassium
198mg
(6%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
70IU
(1%)
Vitamin C
5mg
(6%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 241kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 117mg | 5% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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