Best 8 Cherry Pie Ii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cherry pie is a classic American dessert that can be enjoyed all year round. It's made with a flaky pie crust and a filling of sweet, juicy cherries. Cherry pie is the perfect way to celebrate a special occasion or simply enjoy a delicious treat. With so many different recipes available, finding the best one can be a challenge. This article will provide you with the information you need to choose the perfect cherry pie recipe for your needs. We'll discuss the different types of cherries that can be used, the best way to prepare the filling, and the different methods for making the crust. We'll also provide some tips for baking the perfect cherry pie.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY PIE



Cherry Pie image

A traditionally delicious treat is a slice of the best cherry pie recipe ever. -Frances Poste, Wall, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

PASTRY:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice water
FILLING:
2 cans (16 ounces each) tart cherries
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
Red food coloring, optional
1 tablespoon butter

Steps:

  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

GROUND CHERRY PIE II



Ground Cherry Pie II image

Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes. This is an old Mennonite recipe with a crumb topping.

Provided by JBS BOX

Categories     Desserts     Pies     Fruit Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

2 ½ cups ground cherries
½ cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons water
1 (9 inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons white sugar
2 tablespoons butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
  • Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 33.9 g, Cholesterol 7.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 126.7 mg, Sugar 18.7 g

CHERRY PIE



Cherry Pie image

Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 (8-inch) pie

Number Of Ingredients 7

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

Steps:

  • 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.

CHERRY PIE



Cherry pie image

Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream

Provided by Cassie Best

Categories     Dessert

Time 1h40m

Yield Serves 8-10

Number Of Ingredients 10

400g plain flour , plus a little for dusting
50g ground almonds , plus 2 tbsp
225g cold butter
75g white caster sugar
2 egg yolks
800g cherries
150g cherry jam
50g caster sugar , plus a little for sprinkling
2½ tbsp cornflour
1 egg white , beaten

Steps:

  • First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
  • Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
  • If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
  • Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
  • Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
  • Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

CHERRY PIE



Cherry Pie image

I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.)

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

4 cups cherries, pitted
1 cup sugar (1 1/4 cups for sour cherries)
1/4 cup flour
1/2 teaspoon cinnamon
pastry for a double-crust 9-inch pie

Steps:

  • Mix ingredients for filling.
  • Place in pastry-lined pie pan.
  • Put top crust on. Cut vent slits in top crust, and flute edges.
  • Brush with milk and sprinkle with sugar.
  • Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
  • TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

Nutrition Facts : Calories 159.9, Fat 0.2, Sodium 0.3, Carbohydrate 40.4, Fiber 1.8, Sugar 34.8, Protein 1.2

CHERRY CHEESE PIE II



Cherry Cheese Pie II image

This is a sweet creamy pie with a cherry topping. Very easy and very good! You'll be glad you tried it!

Provided by Ginger

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling

Steps:

  • In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust.
  • Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 10.4 g, Sodium 329.2 mg, Sugar 38.5 g

GROUND CHERRY PIE



Ground Cherry Pie image

The firm fruit which is nestled in a husk, is about the size of a cherry, and looks like a green tomato..though the color varies from green to yellow to red... I think it also resembles a Mexican tomatilla..you will need pastry for a 2 crust 9" pie

Provided by grandma2969

Categories     Pie

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 tablespoons quick-cooking tapioca
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3/4 teaspoon almond extract
1/2 teaspoon grated nutmeg
1 dash salt
2 1/2 cups husked cape gooseberries (ground cherries)
2 tablespoons butter

Steps:

  • Line a 9" pie pan with pastry and set aside.
  • Preheat the oven to 400°.
  • In a medium bowl, combine the tapioca, sugars, almond extract, nutmeg and salt.
  • Sprinkle half the mixture in the bottom of the pastry shell and top with the cherries.
  • Sprinkle the remainder of the sugar mixture over the cherries and dot with the butter.
  • Top with a lattice designed or other decorative top crust.
  • Bake for 10 minutes, then lower the heat for 350° and bake for 45-50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling in the center.
  • Cool before cutting.

CHERRY PIE



Cherry Pie image

Categories     Dessert     Bake     Fourth of July     Kid-Friendly     Cherry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9-inch) pie

Number Of Ingredients 19

For pastry
2 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
1 tablespoon sugar
For filling
3 tablespoons quick-cooking tapioca
1 vanilla bean or 1 1/2 teaspoons pure vanilla extract
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups sugar
6 cups fresh or frozen (not thawed) pitted sour cherries (2 pound)
Whole milk for brushing
Accompaniment: vanilla ice cream
Special Equipment
an electric coffee/spice grinder; a pastry or bench scraper

Steps:

  • Make dough:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.
  • Turn dough out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days.
  • Make filling and bake pie:
  • Preheat oven to 425°F with rack in middle and put a large baking sheet on rack.
  • Finely grind tapioca in grinder.
  • Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. (If using extract, add with fruit.) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.
  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.
  • Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
  • Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon).
  • Bake pie on preheated baking sheet 30 minutesutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.

Tips:

  • Use fresh, ripe cherries. Fresh cherries have a sweeter flavor and a better texture than frozen or canned cherries.
  • Pit the cherries before using them. You can use a cherry pitter or a paring knife to remove the pits.
  • Add a thickener to the cherry filling. This will help to prevent the filling from being too runny. Cornstarch, flour, and tapioca are all common thickeners that can be used.
  • Bake the cherry pie at a high temperature. This will help to create a crispy crust and a bubbly filling.
  • Let the cherry pie cool completely before serving. This will allow the filling to set and the crust to firm up.

Conclusion:

Cherry pie is a classic dessert that is perfect for any occasion. With its sweet and tart filling and its flaky crust, it's sure to be a hit with everyone. Whether you're using fresh or frozen cherries, there's a cherry pie recipe out there for you. So next time you're in the mood for a delicious and easy-to-make dessert, give cherry pie a try. You won't be disappointed!

Related Topics