Recipes for "cherry pie"

Gather the ingredients.

Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs.

Mix in cold water by hand just until dough holds together. Divide dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.

Roll out 1 dough disk into an 11-inch circle and press it into a 9-inch pie dish. Place in the refrigerator until needed.

Roll out remaining dough disk into an 11-inch circle for the top crust, transfer it to a plate or baking sheet, and refrigerate until needed. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.

Place cherries, sugar, and cornstarch in a medium, non-aluminum saucepan. Allow mixture to stand until juices begin to release, about 10 minutes.

Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer until juices thicken and become translucent, about 1 minute. Remove from heat and stir in butter and almond extract. Allow filling to cool to lukewarm.

Pour cooled filling into prepared pie crust. Cover with top crust, trim and crimp the edges to seal, and cut vents for steam.

Bake in the preheated oven on the preheated baking tray until crust is golden brown, 45 to 55 minutes. Allow to cool for several hours before slicing.

Serve with a scoop of ice cream and enjoy!

Place the pitted cherries, sugar, almond extract, lemon juice, and cornstarch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.

On a lightly floured clean surface, roll out the bottom crust. Form it into a 9- or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in the refrigerator while you roll out the top crust.

Roll out the top crust to about the same size as the bottom crust. If you want to make a lattice top (it's pretty and it's easy to do) follow these instructions for making a lattice pie crust.

Use a slotted spoon to lift the cherries out of the bowl and put them in the pie plate. (Leave any excess liquid behind.) Dot with small dabs of butter. Cover with the top crust. Trim the edges. Crimp to seal the edges together.

Score the top crust with several cuts so that the steam can escape while the pie is cooking (unnecessary if you are making a lattice crust). Chill the pie for 30 minutes before cooking.

In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with coarse sugar.

Place the pie on the middle rack, with a baking sheet on the rack below to catch any pie drippings.

Bake for 15 minutes, then reduce the temp to 350°F and cook for 45 to 55 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly.

Store pie covered with plastic wrap at room temperature for 3 days or in the fridge for up to 5 days.

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Gather the ingredients.

Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.

Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.

Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.

On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.

Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.

Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.

Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.

Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.

Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.

Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!

Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.

Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.

When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.

On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.

Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Roll out pie crust and lay into a 9-inch pie pan.

Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.

Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.

Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.

Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

Preheat the oven to 400 degrees F (200 degrees C).

Press one pie crust into a 9-inch pie plate.

Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand 3 to 5 minutes.

Meanwhile, cut second pie crust into ½-inch lattice strips with a sharp paring knife or pastry wheel. Pour cherry filling into pie shell. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and pinch to seal.

Bake in the preheated oven until the crust is golden brown, 40 to 50 minutes. Cool before serving.

Preheat the oven to 425 degrees F (220 degrees C).

Mix cherries, cherry juice, brown sugar, white sugar, almond extract, and flour together in a large bowl until the sugar has dissolved. Let stand while you prepare pastry dough, about 15 minutes.

Meanwhile, line a 9-inch pie dish with pastry crust. Fill with cherry filling. Sprinkle butter over filling. Top with remaining crust, and crimp edges to seal. Cut several steam vents into top crust with a paring knife. Cover with foil during the first 20 minutes of baking to prevent pie edges from browning too quickly.

Bake in the preheated oven until filling is bubbling and thick, and crust is browned, 35 to 40 minutes. Let cool before serving.

Preheat an oven to 425 degrees F (220 degrees C).

Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.

Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).

Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.

Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.

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.

Preheat oven to 425 degrees F (220 degrees C).

Place ground cherries in unbaked pie shell. Combine brown sugar and 1 tablespoon flour in a bowl: sprinkle over cherries. Sprinkle water over top. Combine 3 tablespoons flour and 3 tablespoons sugar in a separate bowl: mix in butter until crumbly. Add crumb mixture over cherry mixture.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake for 25 minutes more.

Whisk eggs and salt together in a medium bowl. Set aside.

Heat heavy cream, half-and-half, ¾ cup sugar, nutmeg, and ¼ teaspoon cinnamon in a saucepan over medium heat, stirring occasionally until sugar dissolves and cream starts to bubble. Remove from heat.

Whisk 1 cup hot cream mixture into eggs in a slow stream, then whisk back into remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon and an instant-read thermometer inserted into center reads 175 degrees F (90 degrees C), about 5 minutes. Off heat, whisk in vanilla and almond extracts.

Cool custard completely, stirring occasionally, about 15 minutes; transfer to a bowl. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.

Meanwhile, roll out dough to ⅛-inch thickness; cut into 2-inch squares. Combine ¼ cup sugar and ½ teaspoon cinnamon together in a large bowl; set aside.

Heat oil in a skillet to 350 degrees F (175 degrees C). Fry dough squares until golden; transfer to bowl of cinnamon-sugar with a slotted spoon or spatula, shaking lightly to discard excess oil. Toss to coat.

Transfer pie crust squares to a paper towel-lined plate to cool; store in an airtight container until ready to churn ice cream.

Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer; freeze until ready to churn ice cream.

Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding pie crust pieces and dollops of frozen filling broken off with a spoon in the last 5 minutes. Transfer to an airtight container; freeze until firm, about 4 hours.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Place bottom pie crust into a 9-inch pie pan; prick bottom with a fork.

Bake in the preheated oven until crust lightly browned, about 8 minutes. Let crust cool 5 minutes.

Combine cherries, sugar, cornstarch, and almond extract together in a bowl; pour into the par-baked crust and dot with butter. Cover with top crust, crimp edges to seal; cut vents into the top with a sharp knife. Place pie on the prepared baking sheet.

Bake in the preheated oven for 30 minutes. If pie browning too fast cover with an aluminum foil tent. Continue baking until crust is golden brown and filling bubbly, 10 to 20 minutes more. Let cool on a wire rack, about 15 minutes.

Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.

Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.

Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Stir 1/4 cup sugar and cornstarch together in a saucepan; add cherries and almond-flavored liqueur. Cook and stir mixture over low heat until thickened, 10 to 15 minutes. Spoon mixture into pie crust.

Whisk flour and 3/4 cup sugar together in a bowl. Cut butter into flour mixture until texture of coarse crumbs; stir in coconut. Sprinkle topping over filling to within 2 inches of center.

Bake in the preheated oven until coconut is toasted and topping is browned, 15 to 20 minutes.

Whisk flour and salt together in a bowl. Cut in butter 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).

Meanwhile, 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 leftover 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.

Beat cream cheese in a mixing bowl until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Pour mixture into graham cracker crust.

Cover and refrigerate until set, about 3 hours. Top with desired amount of pie filling before serving. Refrigerate leftovers.

Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).

Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.

Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.

Butter and lightly flour a 9x9-inch or 10x7-inch baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract.

Pour the batter into the baking dish over the cherries and slivered almonds.

Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.

When you pull it out of the oven, it will wiggle a bit, which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.

When cool, dust the clafoutis with powdered sugar. Serve.

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Simply Recipes / Photo by Nico Schinco / Food Styling by Kaitlin Wayne