Best 2 Red Cherry Pie Recipes

Searching for the ideal recipe to create a delectable red cherry pie from scratch? Look no further! With its vibrant red filling encased in a flaky crust, this classic dessert is sure to become a favorite amongst your family and friends. Embark on a culinary journey as we explore the best recipe for this timeless treat, filled with sweet and juicy cherries, a hint of almond extract, and a touch of lemon zest for a perfectly balanced flavor. Let's dive into the world of red cherry pies and uncover the secrets to achieving that perfect homemade taste!

Here are our top 2 tried and tested recipes!

CHERRY-RED RASPBERRY PIE

Cherry-Red Raspberry Pie image

I watched the National Pie Championships held by the American Pie Council on TV last night and had to look this recipe up today! It was torture watching the judges eat this delicious looking pie! They raved about her crust as well. This pie won "Best of Show" for Phyllis Bartholomew. In fact she pretty much cleaned up in all the categories. It looks pretty simple and clear-cut, I guess this is a good example of less is more. Her recipe uses canned sour cherries, but if you wish to substitute fresh sweet cherries, you can always reduce the amount of sugar and add a little lemon juice to taste...it should work fine with this recipe. This pie is extra pretty with a lattice top.

Provided by NcMysteryShopper

Categories Pie

Time 1h5m

Yield 1 Pie

Number Of Ingredients 15

Ingredients

2 cups flour
1 cup cake flour
1 cup Butter Flavor Crisco
1 whole egg
1 tablespoon cider vinegar
1/2 teaspoon salt
1/3 cup ice water
1 (10 ounce) package red frozen raspberries (reserve juice)
2 cups of canned sour pitted cherries (drained, juice saved)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
1/4 teaspoon salt
milk (to top the crust)
sugar (to top the crust)

Steps:

Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
Preheat oven to 350°.
Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
Add cherries and cook over medium heat until thick and clear. Remove from heat.
Add melted butter to the raspberries and very gently fold raspberries into saucepan.
Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
Bake 350° for about 45 minutes.

Nutrition Facts : Calories 5065.2, Fat 237.4, SaturatedFat 99.5, Cholesterol 361.9, Sodium 2071, Carbohydrate 691.6, Fiber 25.8, Sugar 262.8, Protein 49.4

RED CHERRY PIE

Red Cherry Pie image

My recipe published by Southern Living. I found it about 30 years ago in a LHJ flyer on award winning recipes from country fairs. It's my favorite cherry pie recipe,and cherry pie's my favorite pie.

Provided by Bliss

Categories Dessert

Time 55m

Yield 1 pie

Number Of Ingredients 9

Ingredients

2 (16 ounce) cans pitted tart cherries
3/4 cup sugar
1/4 teaspoon cinnamon
5 tablespoons cornstarch
1/2 cup sugar
1 tablespoon butter
1/2 teaspoon almond extract
5 drops red food coloring
2 9-inch deep dish pie crusts (homemade or frozen)

Steps:

Drain Cherries, reserving 1 cup juice; set cherries aside.
Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps.
Stir cherry juice into sugar mixture.
Cook over medium heat, stirring constantly, until smooth and thickened.
Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract.
Stir in food coloring, if desired.
Line a 9" pieplate with half of pastry.
Pour cherry mixture into the pastry shell.
Cover with top crust.
Trim edges of pastry; seal and crimp edges.
Cut slits in top of crust for steam to escape.
Bake at 425° for 45-55 minutes or until golden.
Yield: one 9" pie.

Tips:

Use fresh or frozen cherries. Fresh cherries are best for cherry pie, but frozen cherries can also be used. If using frozen cherries, be sure to thaw them completely before using.
Pit the cherries. Before making the pie, you will need to pit the cherries. This can be done with a cherry pitter or by hand. If pitting the cherries by hand, use a sharp knife to cut around the stem and then remove the pit.
Make sure the cherries are well-drained. Before adding the cherries to the pie filling, be sure to drain them well. This will help to prevent the pie from being too runny.
Use a thickener in the pie filling. A thickener, such as cornstarch or flour, will help to thicken the pie filling and prevent it from being too runny. Be sure to follow the recipe instructions carefully when adding the thickener.
Bake the pie at a high temperature for a short amount of time. This will help to create a crispy crust and prevent the cherries from becoming too soft.
Let the pie cool completely before serving. This will allow the filling to set properly and the crust to become more firm.

Conclusion:

Red cherry pie is a classic American dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, it is sure to please everyone at your table. So next time you are looking for a delicious and easy-to-make dessert, give red cherry pie a try.