EASY CHERRY PIE RECIPE – PILLSBURY.COM
Provided by: Pillsbury Kitchens
Total time: 1 hours 10 minutes
Prep time: 25 minutes
|1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box|
|2 cans (21 oz each) cherry pie filling|
|1 teaspoon milk|
|1 teaspoon sugar|
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
- Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
Calories 380 , CarbohydrateContent 65 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 30 g, TransFatContent 0 g
EASY HOMEMADE CHERRY PIE
Provided by: Adam and Joanne Gallagher
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 60 minutes
Yield: One 9-inch pie, approximately 8 servings
|Chilled pie dough for top and bottom 9-inch pie (see our pie crust recipe)|
|4 1/2 cups pitted fresh cherries, see note if using frozen or canned (2 1/2 pounds, unpitted)|
|1/4 cup (30 grams) cornstarch|
|2/3 to 3/4 cup (135 to 150 grams) sugar, adjusted accordingly to sweetness of cherries|
|1 teaspoon vanilla extract|
|1/4 teaspoon almond extract|
|1 tablespoon lemon juice|
|1/8 teaspoon salt|
|1 tablespoon cold unsalted butter, cut into small squares|
|1 egg yolk|
|1 tablespoon heavy or whipping cream|
|Additional sugar for topping crust (coarse sugar is a nice option)|
- Heat oven to 400 degrees F.
- In a large bowl, stir sugar, cornstarch, vanilla extract, almond extract, lemon juice and the salt together then add cherries. Gently toss to combine. Set aside.
- Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle. (Occasionally, check if dough is sticking to the surface — add a small amount of flour when necessary).
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish.
- Spoon cherry pie filling into pie crust. Discard most of the liquid pooled at the bottom of the bowl. Dot filling with little squares of cold butter.
- Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside (see photo, we know that was wordy — you can see us do it in our pie crust recipe video, too). Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie.
- Bake for 20 minutes then reduce oven temperature to 350 degrees F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling. Cool pie at least 2 hours, preferably 3, before cutting to allow filling to set.
- Note – It might be helpful to bake the pie on a baking sheet covered in aluminum foil so any juices that drip over the pie dish are caught.
ServingSize 1/8 of pie, Calories 515, ProteinContent 6 g, CarbohydrateContent 66 g, FiberContent 3 g, SugarContent 30 g, FatContent 26 g, SaturatedFatContent 17 g, CholesterolContent 91 mg
CHERRY PIE RECIPE | FOOD NETWORK
Provided by: Food Network
Total time: 1 hours 30 minutes
Prep time: 20 minutes
Cook time: 1 hours 10 minutes
Yield: 1 (8-inch) pie
|4 cups fresh or frozen tart cherries|
|1 to 1 1/2 cups granulated sugar|
|4 tablespoons cornstarch|
|1/8 tablespoon almond extract (optional)|
|Your favorite pie crust or pie dough recipe for 2 crust pie|
|1 1/2 tablespoons butter, to dot|
|1 tablespoon granulated sugar, to sprinkle|
- Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
- Preheat the oven to 375 degrees F.
- Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
- Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
EASY CHERRY CRUMB PIE RECIPE
Provided by: THEPIONEERWOMAN.COM
Total time: 2 hours 40 minutes
Prep time: 40 minutes
Cook time: 0S
|6 c. frozen tart cherries (about 32 ounces)|
|2/3 c. sugar|
|1 tbsp. balsamic vinegar|
|1/4 c. cornstarch|
|1/4 c. fresh lemon juice (from about 2 lemons|
|3/4 c. all-purpose flour, plus more for dusting|
|1/3 c. packed dark brown sugar|
|1/2 tsp. kosher salt|
|6 tbsp. cold salted butter, diced|
|1 Perfect Pie Crust round, thawed slightly|
- Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes. Stir in the balsamic vinegar and cook for 1 minute.
- Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture, stirring until incorporated. Continue to cook until glossy and thickened, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use, or up to 1 day.
- Make the crumb topping: Whisk together the flour, brown sugar and salt in a large bowl. Rub in the butter with your fingers until it is in pea-size pieces and the ingredients are well combined. Refrigerate for at least 15 minutes before using, or up to 1 day.
- Preheat the oven to 375˚. Line a rimmed baking sheet with foil. Roll out the pie dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers.
- Pour the cooled cherry mixture into the pie crust and sprinkle with the crumb topping. Put the pie on the baking sheet and bake until the filling is bubbling and the crust is browned, about 50 minutes. (Cover the crust with foil if it’s getting dark too quickly.) Transfer the pie to a rack and let cool at least 2 hours before serving.