Perfect Cherry Pie Recipe

There's nothing quite like a freshly baked cherry pie to liven up any gathering or meal. The vibrant color and sweet-tart flavor of the cherries combine to create a dessert that is loved by many. This classic American pie has been a favorite for generations, and for good reason - it's simply delicious!

Making the perfect cherry pie is a labor of love, but the end result is well worth the effort. The flaky, golden crust paired with the juicy, sweet cherries creates a combination that i...

Making the perfect cherry pie is a labor of love, but the end result is well worth the effort. The flaky, golden crust paired with the juicy, sweet cherries creates a combination that is hard to resist. Whether you're celebrating a special occasion or just looking to treat yourself, this cherry pie recipe is sure to satisfy your cravings.

One of the best things about making a cherry pie from scratch is the opportunity to use fresh, seasonal cherries. If you're lucky enough to have access to a cherry tree or a farmer's market with fresh cherries, take advantage of the opportunity to use the ripest, juiciest fruit possible. However, if fresh cherries aren't available, frozen or canned cherries can be substituted and will still result in a delicious pie.

Of course, the key to a perfect cherry pie is the filling. A truly exceptional cherry pie filling strikes the perfect balance between sweet and tart, allowing the natural flavor of the cherries to shine through. This recipe will guide you through the process of creating a filling that is packed with flavor, without being overly sweet or overly thick.

When it comes to the crust, a homemade crust is always the best option. The tender, flaky texture of a homemade crust simply can't be replicated with store-bought options. If you're short on time, a pre-made crust can be used, but if you have the time to spare, making your own crust will take your cherry pie to the next level.

Whether you're a seasoned baker or new to the world of pie-making, this recipe for perfect cherry pie is sure to become a staple in your dessert repertoire. So gather your ingredients, roll up your sleeves, and get ready to make a delicious cherry pie that will be enjoyed by all who have the pleasure of trying it.

2 ¼ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
8 tablespoons butter, cut into 1/2-inch cubes and frozen
4 tablespoons vegetable shortening, in small pieces, frozen
8 tablespoons very cold cream cheese, in small pieces
⅓ cup ice-cold water
3 (16 ounce) cans water-packed red, tart, pitted cherries, drained and juice reserved
1 cup sugar
¼ cup potato starch
½ teaspoon almond extract
1 tablespoon butter, in small pieces
1 egg white, lightly beaten
1 ½ tablespoons sugar

Information

Prep Time: 35 mins
Cook Time: 55 mins
Additional Time: 1 hr
Total Time: 2 hrs 30 mins
Servings: 10
Yield: 1 9-inch pie

Mix flour, 2 tablespoons sugar, and salt in a food processor. Add 8 tablespoons of frozen butter and pulse 4 times. Add shortening and cream cheese into flour mixture; pulse another 4 or 5 times, until clumps are the size of peas.

Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.

Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on the rack to form an 18-inch square. Preheat the oven to 400 degrees F (200 degrees C).

In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch, and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine.

Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into the pie plate so it is not stretched in any way. Refrigerate.

Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 tablespoon butter. Fold dough circle in half; quickly lift onto filling and unfold. Trim all around to 1/2 inch beyond edge of the pie plate. Roll overhanging dough under with fingertips; flute the edges.

Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 tablespoons sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover the edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool pie on a wire rack.

Nutrition

436 cal.

Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 40mg
Sodium: 240mg
Total Carbohydrate: 61g
Dietary Fiber: 2g
Total Sugars: 35g
Protein: 5g
Vitamin C: 3mg
Calcium: 33mg
Iron: 3mg
Potassium: 185mg

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

Ingredients

Information

Nutrition

436 cal.

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