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How to Make Fresh Cherry Pie - A Step-by-Step Guide

There's nothing quite like the taste of a fresh cherry pie on a warm summer day. The buttery, flaky crust combined with sweet, juicy cherries creates a mouthwatering combination that is hard to resist. This classic dessert is a favorite for many, and it's no wonder why. Whether you're using freshly picked cherries from the local orchard or plump, ripe cherries from the grocery store, this recipe will have you savoring every bite.

As you gather your ingredients, you can almost taste th...

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Ingredients

  • 2 cups all-purpose flour
  • 1 cup shortening
  • ¼ cup cold water, or as needed
  • 1 pinch salt
  • 2 pounds fresh Bing cherries, pitted
  • 1 cup white sugar
  • 2 tablespoons tapioca flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 1 hr 35 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 8
  • Yield: 1 pie

  • 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.

    • Nutrition

    532 cal.

    • Total Fat: 28g
    • Saturated Fat: 7g
    • Cholesterol: 1mg
    • Sodium: 24mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 4g
    • Total Sugars: 41g
    • Protein: 5g
    • Vitamin C: 8mg
    • Calcium: 23mg
    • Iron: 2mg
    • Potassium: 290mg

    Categories

    Baking recipes
    Dessert recipes
    Pie recipes
    Fruit recipes
    Cherry recipes