Best Cherry Pie Recipes

CHERRY PIE FILLING

Steps:

• Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

FRESH CHERRY PIE

Steps:

• Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

CHERRY PIE

Steps:

• First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
• Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
• If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
• Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
• Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
• Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

MARTHA'S SOUR CHERRY PIE

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

SWEET CHERRY PIE

Steps:

• Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one 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 overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
• On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
• Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
• Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

CHERRY PIE WITH CANNED CHERRIES

Steps:

• Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.

HOMEMADE CHERRY PIE FILLING

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.

CHERRY PIE COOKIE BARS

Steps:

• For the cookie bars: Preheat the oven to 375 degrees F.
• Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
• Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
• Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
• For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
• For filling:
• Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
• Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

CHERRY CREAM CHEESE PIE

Steps:

• In a medium bowl, beat cream cheese until smooth.
• Add sweetened condensed milk, blending well.
• Add lemon juice and vanilla until well blended.
• Pour into pie crust and chill 3 hours, or until firm.
• Add cherry filling on top of pie.
• You can also use blueberry, or strawberry pie filling.

BAKED FRESH CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
• In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
• Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

CHERRY PIE WITH ALMOND CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Roll out pie crust and lay into a 9-inch pie pan.
• Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
• Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
• Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
• Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• For sauce:
• Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
• For crust and filling:
• Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
• Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
• Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
• In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
• Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

CHERRY CREAM CHEESE PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

TART CHERRY LATTICE PIE

Steps:

• Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.

CHERRY CRUMB PIE

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.