Best Fresh Cherry Pie Recipes

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.

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.

FRESH SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
• Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
• Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
• Mix egg white and milk together in a small bowl and brush over the top of the pie.
• Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.

EASY FRESH CHERRY PIE

Steps:

• Preheat oven to 425.
• Pit and halve cherries, set aside.
• In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
• To make the crust stir together flour and salt.
• Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
• Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
• Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough).
• You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
• Prick bottom crust with a fork.
• Add the cherry filling into the crust.
• If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
• I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
• Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
• Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.

FRESH CHERRY PIE FILLING

Steps:

• Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
• Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.

FRESH CHERRY RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
• Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
• Top the filling with the butter pieces.
• Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
• Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
• Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
• Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
• Remove from oven and place on a wire rack to cool.
• Cool completely before serving.
• Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.

FRESH CHERRY PIE

Steps:

• Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
• Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.
• Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.

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.

FRESH CHERRY PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured work surface, roll out one disk of pate brisee to a 1/8-inch-thick round, about 13 inches in diameter. Fit dough in a 9-inch pie plate.
• In a large bowl, combine the cherries, sugar, and tapioca, and toss to coat evenly. Pour the filling into the prepared pie plate, and set aside.
• Roll out remaining disk of dough as in step 1. Using a pastry wheel or a sharp pairing knife, cut dough into 1-inch-wide strips. Lightly brush rim of dough in pie plate with water, and weave the strips of dough on top of filling to form lattice. Using kitchen scissors, trim strips to create 1-inch overhang. Tuck strips under rim of shell, and crimp to seal. Chill pie in refrigerator at least 30 minutes.
• Bake pie 20 minutes. Reduce oven heat to 350 degrees; bake until crust is deep golden brown and the juices begin to bubble, 40 to 50 minutes more. Transfer pie to a wire rack, and let stand until just warm or room temperature. Serve with ice cream, if desired.

FRESH CHERRY PIE

Steps:

• Preheat oven to 400 degrees F.
• Place rolled out crust in bottom of pie place.
• Roll out top crust and set aside.
• In a large 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 foil lined cookie sheet, in case of drips.
• Bake for 50 minutes, until golden brown.

FRESH SOUR CHERRY PIE

Steps:

• 1. Mix the Sugars, Salt, Cinnamon, and Tapioca together.
• 2. Put half of the Pitted Cherries on the bottom of an (uncooked) pie crust.
• 3. Top Cherries with half of the Sugar mixture. Spread Sugar mixture around evenly over Cherries.
• 4. Evenly dot with pieces of the Butter. Add remaining Cherries and top with remaining Sugar mixture. Be sure to spread sugar mixture evenly over cherries.
• 5. Top Cherrie Filling with (uncooked) pie crust. Finish pie crust edge. Sprinkle sugar over top crust. Cut slits in top crust. Put aluminum foil around edges. Bake in 400°F oven for 1 hour. Remove foil from edges and cook longer if edges need to be more golden brown.
• 6. I cover a large pizza pan with aluminum foil and then put pie on the pan to bake. This will keep the pie juices from dripping on the bottom of the oven.

FRESH CHERRY PIE

Steps:

• 1. Preheat oven to 425.
• 2. Pit and halve cherries, set aside.
• 3. In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
• 4. To make the crust stir together flour and salt.
• 5. Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
• 6. Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
• 7. Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough)
• 8. You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
• 9. Prick bottom crust with a fork.
• 10. Add the cherry filling into the crust.
• 11. If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
• 12. I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
• 13. Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
• 14. Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.

FRESH CHERRY PIE

Steps:

• Combine sugar,flour and salt.
• Add almond extract to cherries and toss with sugar flour mixture to mix well.
• Pour into pastry lined 9 inch pie pan.
• Put on top crust.
• Bake at 400 for about 40 minutes.
• If edges brown too much cover it with aluminum foil.
• The syrup does bubble and may spill over a little so I set the pie on a cookie sheet then baked it.

FRESH CHERRY BALSAMIC PIE

Steps:

• Wash and pit cherries (I used a cherry pitter gadget, but you can also use a paper clip to gouge them out).
• Place in large saucepan and mix with sugar, lemon juice, balsamic venegar, and 2 tbsp water. Cover and heat on medium high, stirring occasionally, until it comes to a boil.
• Mix 3 tbsp hot water with 3 tbsp flour to form a paste. Slowly pour into cherry mix, stirring constantly, making sure there are no lumps. Let simmer until thickened, about 5 minutes.
• Remove from heat and let cool in fridge.
• Preheat oven to 400 degrees F. Prepare pie crust and line 2 pie plates. Pour cherry filling into both pie shells. Place top crust layer over filling, and remove excess around edges. Flute the crust and cut vents into the top (be creative and make fun patterns and shapes like cherries or hearts).
• Bake at 400 for 10 minutes, then reduce heat to 350 and bake an additional 45 minutes.
• Let cool before serving.