Best Bing Cherry Pie Recipes

CLASSIC BING CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
• Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
• Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
• Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.

BADA BING CHERRY PIE

Steps:

• 1. Preheat the oven to 450°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
• 2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes.
• 3. Add the almond extract and the orange zest; toss well.
• 4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.
• 5. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature.

BLACK BING CHERRY PIE

Steps:

• In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
• In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
• Pour into crust and chill in refrigerator for at least 4 hours before serving.

FRESH PEACH, APRICOT AND BING CHERRY PIE

Steps:

• Make your favorite pie dough and roll it out to fit a 9 inch pie dish with a round top and bottom. Place the bottom piece of dough into the pie dish and reserve the top until after pie is filled. Chill dough until ready to fill. Make an "x" in the bottom of each peach and submerge in boiling water for 1 minute to loosen skin. Let cool briefly and then peel skin off peaches. You may want to peel your apricots in the same way. In a large bowl, gently mix sliced peaches, apricots, cherries, cane sugar, brown sugar, tapioca and orange juice. Pour fruit mixture into the prepared pie dish. Make lattice top, cover fruit mixture and crimp to seal edges. Lightly beat egg white with a teaspoon of water. Brush lattice top with beaten egg whites. Bake at 350 degrees for 1 hour or until top is golden brown and contents are bubbling. Let cool and enjoy.

EASY HOMEMADE BING CHERRY PIE FILLING

Steps:

• cook the frozen cherries with the water, lemon juice, and the sugar over medium heat
• put the flour in a bowl
• when the cherries are very juicy scoop out about a cup of juice
• pour over the flour and whisk until smooth
• once it's smooth pour it back in the pan
• cook and stir until the cherries are thickened up
• cool completely before using
• remember if you are making a deep pie to double the recipes

BING CHERRY PIE RECIPE

Steps:

• Wash the cherries
• Pit cherries with a cherry pitter, and put pitted cherries in a large bowl
• Zest the orange and the lemon, and put aside in a small bowl.
• Squeeze the orange and lemon to get 2 Tbsp orange and lemon juice
• Combine the cornstarch, sugar, salt, cinnamon and juices together in a small bowl so that you have a smooth mixture
• Pour the cornstarch mixture over the cherries and toss, to coat evenly. Let the cherries sit for 15 minutes.
• Remove the frozen pie crusts from the freezer and let thaw for 10 minutes.
• Preheat oven to 450 degrees
• Add the orange and lemon zests, along with the almond extract to the bowl of cherries, and toss to coat evenly
• Line a pie tin or pie plate with one thawed crust. Prick the bottom of the pie crust with a fork.
• Spoon the cherry filling into the crust so that the pie crust is evenly filled.
• Cut the butter into small pieces, and add dots of butter evenly on top of the cherries
• Moisten the rim of the pie with water, and cover the pie with the second pie crust, crimping the edges to close. Cut off any excess dough. Cut slits in the top of the pie to allow steam to escape.
• Put pie on parchment or foil-lined baking sheet, place in center of oven and bake for 10 minutes @ 450 degrees F.
• Reduce heat to 350 degrees F and back for 45-55 minutes more, until the crust is golden brown.
• Remove pie from oven and allow to cool for 20+ minutes before serving

BING CHERRY PIE RECIPE

Steps:

• Preheat oven to 400°F. Toss cherries with sugar, tapioca, lemon juice and almond extract until evenly coated. Let stand 15 min.; stir.
• Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with remaining pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool. Serve topped with the whipped topping.