Best Majestic Cherry Pie Recipes

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MAJESTIC CHERRY PIE



Majestic Cherry Pie image

Cherries are my favorite fruit so creating this pie featuring them was a hit in my family.-Louise Piper, Garner, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 10

1 cup plus 1 tablespoon sugar, divided
2 tablespoons all-purpose flour
2 tablespoons quick-cooking tapioca
1/8 teaspoon salt
3-1/2 cups pitted fresh Rainier cherries
1 cup halved pitted fresh Bing cherries
1 tablespoon lemon juice
4-1/2 teaspoons butter
Pastry for double-crust pie (9 inches)
2 teaspoons milk

Steps:

  • In a large bowl, combine 1 cup sugar, flour, tapioca and salt. Add cherries and lemon juice; toss to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with remaining sugar., Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 442 calories, Fat 17g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 253mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

MAJESTIC CHERRY PIE



Majestic Cherry Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 10

1 cup(s) plus 1 tablespoon sugar, divided
2 tablespoon(s) all-purpose flour
2 tablespoon(s) quick-cooking tapioca
1/8 teaspoon(s) salt
3 1/2 cup(s) pitted fresh rainier cherries
12 cup(s) halved pitted fresh bing cherries
1 tablespoon(s) lemon juice
4 teaspoon(s) butter
- pastry for double-crust pie (9 inches)
2 teaspoon(s) milk

Steps:

  • In a large bowl, combine 1 cup sugar, flour, tapioca and salt. Add cherries and lemon juice; toss to coat. Let stand for 15 minutes.
  • Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with remaining sugar.
  • Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

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