This recipe for cherry pie won the first place in the Fruit and Berry Category of the 1999 American Pie Council National Pie Championship.
This recipe for old-fashioned cherry pies features a fruity classic filling with a homemade buttery pastry crust. This dessert will be welcomed on any table.
How to Make Cherry Pie
The award-winning recipe for cherry pie includes a detailed list of ingredients and step-bystep instructions. But let’s start with the basics.
Cherry Pie Ingredients
This is what you will need to make homemade cherry pie:
- To make the crust, combine all-purpose flour with salt, shortening and cold water
- Filling: Pitted sour cherrys, white sugar cornstarch butter and almond extract
How to make cherry pie filling
The detailed recipe for homemade cherry pie will show you how to do it. But here’s an overview:
- In a saucepan, combine sugar, cornstarch, and cherries. Let the cherries sit for a few minutes until juices start to come out.
- Bring the mixture up to a rolling boil and then simmer it until the juices have thickened.
- Stir in the butter, almond extract and remove from heat. Let cool.
How long to bake cherry pie
The cherry pie will be baked perfectly in 45-55 mins. The pie will be ready when the crust turns golden and the filling bubbles.
Cherry Pie – How to Serve it
This cherry pie will be perfect just as it is. A dollop homemade whip cream, or vanilla Ice Cream can take the cherry pie to another level. Let the pie cool down before serving it to avoid runniness.
Do you need to refrigerate cherry pie?
Cherry pie filling is not made with dairy or eggs, so it can be stored on the counter up to 2 days. It can be stored in the fridge for up to 5 days.
Allrecipes Community Tips and Appreciation
Merkeyta raves, “It’s amazing and everyone who takes a bite loves it.” I add cinnamon and vanilla to the flour for a flavorful crust. Add a little vanilla to the cherries.
“Perfect Recipe,” according to siblingnumber4. I picked fresh cherries in our front yard, which gave it a rich, authentic taste. Will definitely make it again.”
Terry said that this recipe was wonderful. It will be a summertime favourite.”
Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 1 cup shortening, chilled
- 1/2 cup cold water
- 2 cups pitted sour cherries
- 1 1/4 cups white sugar
- 10 teaspoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon almond extract
Directions
- Gather ingredients.
- In a large bowl, whisk together the flour and salt. Add shortening using 2 knives or a paste blender, until the mixture looks like coarse crumbs.
- Mix water in with a hand mixer until the dough comes together. Divide the dough in half, and then form it into disks. Wrap each disk with plastic wrap and chill for 30 minutes to an hour.
- Roll out one dough disk to an 11-inch diameter circle, and then press it into a pie dish measuring 9 inches. Place the dough disk in the fridge until you need it.
- The remaining dough disk can be rolled out into a circle of 11 inches for the top crust. Transfer it to a baking sheet or plate and refrigerate. Pre-heat the oven to 375°F (190°C). To preheat the oven, place a baking sheet in it.
- In a medium non-aluminum pan, combine cherries, cornstarch, and sugar. Let mixture stand for 10 minutes or until juices start to come out.
- Bring to a rolling boil on medium heat while stirring continuously. Reduce the heat to a simmer and cook until the juices become thicker and translucent (about 1 minute). Remove from heat, and add butter and almond essence. Let filling cool down to lukewarm.
- Filling should be cooled before pouring into pie crust. Cover the pie with a top crust. Trim and crimp edges to seal and cut vents for escaping steam.
- Bake the crust in the oven at a preheated temperature on the baking tray for 45-55 minutes, or until golden brown. Let the cake cool down for several hours prior to slicing.
- Enjoy with a scoop ice cream!
Cherry Pie
Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 1 cup shortening (chilled)
- 1/2 cup cold water
- 2 cups pitted sour cherries
- 1 1/4 cups white sugar
- 10 teaspoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon almond extract
Instructions
- Gather ingredients.
- In a large bowl, whisk together the flour and salt. Add shortening using 2 knives or a paste blender, until the mixture looks like coarse crumbs.
- Mix water in with a hand mixer until the dough comes together. Divide the dough in half, and then form it into disks. Wrap each disk with plastic wrap and chill for 30 minutes to an hour.
- Roll out one dough disk to an 11-inch diameter circle, and then press it into a pie dish measuring 9 inches. Place the dough disk in the fridge until you need it.
- The remaining dough disk can be rolled out into a circle of 11 inches for the top crust. Transfer it to a baking sheet or plate and refrigerate. Pre-heat the oven to 375°F (190°C). To preheat the oven, place a baking sheet in it.
- In a medium non-aluminum pan, combine cherries, cornstarch, and sugar. Let mixture stand for 10 minutes or until juices start to come out.
- Bring to a rolling boil on medium heat while stirring continuously. Reduce the heat to a simmer and cook until the juices become thicker and translucent (about 1 minute). Remove from heat, and add butter and almond essence. Let filling cool down to lukewarm.
- Bake the crust in the oven at a preheated temperature on the baking tray for 45-55 minutes, or until golden brown. Let the cake cool down for several hours prior to slicing.
- Enjoy with a scoop ice cream!
