Beginners luck I suppose but didn’t even get a “soggy bottom” as mister Bruno Feldeisen would say. 2 tablespoons sugar. I promise you don’t get this level of flakiness with store-bought. I completely defrosted them and drained them well. If it is browning too fast cover the pie with an aluminum … Stir in sweetened condensed milk and lemon juice. It’s to help develop a gold brown crust. Link to the pie crust recipe in the post, with a video for step by step instructions. Thanks, sally, your recipes are not just amazing, they’ve given this pastry neophyte the confidence to keep making pies. Which is certainly delicious and convenient! Pie crust? For best results, however, I recommend using fresh. Bake 40 to 45 minutes or until crust is golden brown. Is there any way to reduce the juices from bubbling up onto the crust? 1 can (21 ounces) cherry pie filling. 2 The downside? Since we use enough cornstarch for stability, this homemade cherry pie is the perfect amount of juicy. I followed directions exactly. Up until 4 years ago, baking pie from scratch was foreign to me. Easy Homemade Graham Cracker Crust. It came out very runny and too sweet for my personal taste. Add enough flour so that it comes together in a ball. Allow the pie to cool for 3 full hours at room temperature before serving. I have tried all my life to make a decent pie crust to no avail with everything from a concrete crust to a sponge crust until I tried your recipe. I will make this again. You may want to use more than 4 and 1/2 cups to beef up the filling because they’ll cook down a lot. Thaw on the counter, and then I toss it in a salad spinner and spin the excess juice out. Thanks for the recipe. Bake at 325°F for 25 minutes. Hi Ami, Canned cherries are packed in a very sugary syrup so we recommend sticking to fresh for this particular recipe. First timer here and OMG, this cherry pie was off the hook. My recipe makes 2 pie crusts: one for the bottom and one for the top. Was not sweet enough and didn’t taste as if cherries were cooked. Nope. Grandma's favorite pie recipe. Roll half the dough on a lightly floured surface into a circle 1" (2.5 cm) wider than 9” (23 cm) Add the oil and mix with a fork until it begins to come together. Are you supposed to use or discard the juices that come off the cherries while they are macerating? Rather use Homemade Cherry Pie filling? Absolutely great recipe! Preheat oven to 400 degrees.Place crisco, water and salt in a food processor. It’s confusing to me, since on the one hand they would contain good stuff like the vanilla and almond extract, and cornstarch, but on the other I would imagine they could make the filling soupy. Divide the dough in half and shape each half into a round disk. You can use all rainier or all dark sweet– or if you opt for sour cherries, add a little extra sugar. I prefer to use a glass pie dish so I can see when the sides/bottom of the pie crust are browning. A must read if pie crust intimidates you! Spoon pie filling into crust-lined plate. We’re all making a big ol’ cherry pie. But let me tell you– you will save so much time (and headache!!!) Thank you for your wonderful recipes! I wrote and filmed an entire tutorial on this buttery flaky pie crust a couple years ago. Do you know the point of an egg wash? Your email address will not be published. Something about mixing that pie dough by hand, rolling it all out, making cute pie crust designs, and smelling that glorious fresh-baked pie in the oven is therapeutic for me. I made this cherry pie yesterday and also used your all butter pie dough recipe and it was incredible. Perfection! Cool for at least 1 hour before serving. For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Magic Crust (Wicked Easy) Cherry Cobbler is easy to make and assembles in under 5 minutes plus baking time. Mix the flour and salt in a medium bowl. Trim crust along pan edge. Everyone loved it… the best homemade cherry pie we’ve ever had! I encourage you to use a quality pie dough and recommend my dependable pie crust recipe. I made this recipe for Easter and it was amazing! Drizzle with the cold water and gently mix. Cool on a wire rack; refrigerate until chilled. Roll out top and cut for criss cross pattern. Butter: Dot the pie filling with little cubes of butter before baking. First Pie I ever made, followed the dough and filling recipe precisely, and it came out delicious. Place second crust over filling. Baking pie is nothing to fear. Refrigerate (or freeze) the prepared pie before baking for up to 1 hour. I became even more delighted when all of my guests at Christmas Eve dinner loved this pie. I really enjoyed how simple this pie was to make. Sprinkle over filling. I love your website- your recipes never fail me! Every summer I buy a 22 lb tub of pitted fresh Door County Cherries and they are so juicy, even though I drain them first, my pie always comes out a little runny. Will keep looking for GOOD recipe. 1 tablespoon sugar Press edges together with a fork. And that’s why I wanted to share this cherry pie recipe with you. Roll out bottom crust on lightly floured paper. If you have some time and would like to make it from scratch, this cherry pie filling recipe looks delicious! I wouldn't change it at all. I’m Sally, a cookbook author, photographer, and blogger. Finally a cherry pie filling that completely gels up. It is amazing and so is the fresh cherry pie recipe. Do I need to drain them out of the syrup/juice? Definetly would recommend this pie to beginners and experts!! You already know this. I know in the notes of the recipe you don’t recommend using frozen cherries but my family is asking for homemade cherry pie for thanksgiving! This pie was so good and so easy. As always, I used my favorite Martha Stewart Pate Brisee recipe because I prefer all butter crust. Place the pie onto a large baking sheet and bake for 20 minutes. I did not do lattice but I did add the butter and pricked with a fork plus added egg wash. Oh I forgot, I added 3 cups cherries……LOVED IT! Was too lazy to make dough..LOL. Also inside? I made this for Thanksgiving and even though you don’t recommend frozen cherries they were all we could find. Not much goes into the filling besides sweet cherries. Whichever pie dish you use, the pie will take about an hour. We haven’t tested this as a mini pie, but you can try cutting the filling recipe in half. Please help! See how approachable it is in this quick video! This year I finally ditched my aunt’s filling recipe and tried yours, with great success. 1 graham cracker crust 1 sm. 1 tablespoon cornstarch. Could you think of a way to make those work? We love your other pies so we were surprised that it was so liquidy. Crimping the edges of the hand pies. Stir in pie filling. Refrigerate at least 3 hours or until set. Baked in a flaky Foolproof pie crust and topped with buttery, brown sugar crumbs that are tender and crunchy, this just might be my new favorite summer fruit pie. In fact, after having lots of practice, I now think of baking pie as my own little cheap therapy session. I cant stop thinking about it. Taste of Home is America's #1 cooking magazine. All from scratch because YOU CAN DO THIS. Bake the pie at 375℉ for 60 to 65 minutes, or until the top crust is a pale, golden brown. Cool for 1 hour. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! My #1 tip? I baked base for 10 min anyway, no rice weight. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. I made a simple lattice pie crust design, but decorate the pie however you’d like. It’s a no-bake dessert that’s a classic: the … Then I added the cherries and sugar to a sauce pan and heated until bubbly – about 5-7 minutes. Learn how your comment data is processed. Do you recommend this? It became my best secret of the party since it was the easiest to make dish. After the first 20 minutes of bake time, I place a. Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and … It was perfection with the almond extract, when I tasted it, i was like “how did she know….” Anyway, thank you for a magical recipe! You can use a store crust for this recipe … No but seriously, a little butter enriches the flavor of the pie filling. But this wasn’t always the case. Or change up the filling and make Blueberry Pie.Don’t forget a scoop of homemade ice cream on top! Warning: that’s a very long post! I left it to cool, made the pie crust dough & refrigerated both the crust & pan of filling overnight. Guests won't believe how quickly you made this sweet-tart pie. I love baking pie. Mix almond extract with pie filling. I served the pie a la mode with homemade sour cherry ice cream. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. This site uses Akismet to reduce spam. Homemade cherry pie features a buttery flaky pie crust and juicy cherry filling. There was no “filling” to gel just bunch of cherries. Make it easier and use this filling to whip up a batch of Cherry Hand Pies instead! can Eagle Brand sweetened condensed milk 1/3 c. lemon juice 1 c. cherry pie filling Sprinkle with almond extract, if desired. I chose a mix of rainier cherries and dark sweet cherries. The filling should be bubbling slowly along its edges and in the center of the pie. Homemade filling? After reading your tips, I actually let the pie sit overnight to make sure it was completely cooled. It takes care of the excess juice without squishing the fruit. But it discusses common questions, issues, and solutions for making pie crust from scratch. After the cherries/sugar were bubbling I added the cornstarch/lemon juice mixture and stirred continuously until thickened – about 2 minutes. Awesome recipe! I loved the use of almond extract. Ingredients. Brush top crust with milk; 3 I put parchment paper on the cookie sheet to keep the cookie sheet clean. Um, because butter is delicious. But guess what? Refrigerate the filling before you need it. Keep everything cold cold cold– always. Heat oven to 425°F. If it looks dry, add additional cold water by the tablespoon. Obviously cherries are not in season so frozen cherries are my only option. Turbinado sugar is the same thing as raw sugar. Steps 1 white sugar, brown sugar, cherry pie filling, flour, unbaked pie shells and 2 more. A great and easy crust – I’m hooked and anxious to look at your recipes, The pie was not runny and the crust was flaky – oh I forget I did use 1/2 vodka, 1/2 ice water – I did say I’m 76 (77 in Aug) – still 76, Turned out great. Thank you! See my recipe note below. Hi Katherine, You can blind bake the crust to ensure that it won’t be overly soggy. Meanwhile I combined the cornstarch and 2 tablespoons of lemon juice in a small bowl. A pairing you most certainly need to try in this homemade cherry pie. Don’t understand positive reviews. Today is all about the summertime essential. Place in pie pan and put in freezer for about 10 minutes. In this special FREE series, I reveal my most powerful SECRETS to great baking. Unfortunately we do not suggest using frozen cherries.WeI found the filling turns out quite liquid-y and soupy. Dina’s sister (Lori) made a pretty tasty coconut magic crust pie. A good old-fashioned Cherry Pie is hard to beat. 2 1/2 cups unbleached all purpose flour Thank you! Crust awesome but pie terrible. Out of all pie flavors and varieties, I feel like cherry pie is where most depend on canned filling. As the base of pie, pie crust is in every single bite. Gather the dough into a ball and divide in half, letting one half be slightly larger than th… With a knife, cut slits in top crust. using a cherry pitter. Something for the bakeries, certainly not me. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Plus it tastes pretty awesome no matter which flavor is on the menu. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Egg wash: The egg wash is brushed on top of the pie crust. Cherry Pie Made with Fresh, Sweet Cherries and Butter Crumb Topping. Top with second crust; seal edge and flute. I used an oversized Pyrex pie dish so I probably could have rolled out the (store bought dough) base layer a little more but I did for top. Wrap excess top crust under bottom crust. This pie crust recipe makes enough for both a bottom and top pie crust. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Garnish as desired. Refrigerate one of the disks to use in a few minutes when you make the top pie crust. Have you heard of the Magic Crust pies? If you try it again, drain the juice a bit before adding to the pie crust. Husband said it was the best pie ever! Roll the other disk out for the bottom crust. My only substitutions were using 1/3 cup of flour instead of cornstarch, and my own shortcrust pastry recipe. 1 graham cracker crust (9 inches) TOPPING: 1/3 cup all-purpose flour. 1 tablespoon cold water. So it’s pretty important to use a pie crust recipe that not only WORKS, but tastes pretty epic as well. Hi Lucy, you could use those but they’re softer than fresh cherries. You can totally skip the coarse sugar but I’m partial to sparkly pies. I’m wanting to make this as a mini pie (5.5 inch). Yesterday Morning I made your recipe for Cherry Crumb Pie. Bake in the preheated oven for 30 minutes. Let us know if you try it! A little trick I use for frozen fruit. The cherry filling can be made with your favorite cherry variety. Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Any type of cherry pie filling will work for this recipe. In a small bowl, combine cornstarch and water until smooth. Drain them, then use in the filling. 🙂. Bake at 400 F. for 35 to 40 minutes, or until crust … After you’ve placed your filling inside of the pie crust … Thanks so much! Do Not Sell My Personal Information – CA Residents. I removed the cherry mixture from the heat & added the vanilla & almond extracts. We made this recipe and it had fantastic flavor but the filling was very runny and made the bottom crust quite soggy. This delicious fresh cherry pie uses those plump, juicy, sweet cherries that are available in grocery stores and farmer’s markets all summer long. Required fields are marked *. I used pie filling that I had made from the sour cherry tree in my yard. Though sun safety is equally as important as dessert, right? At the time a wondered about the oven being at 425f, but I baked it that way. Crust: (Apple Pie, anyone?!). First time ever making a pie from scratch and it came out great despite my trepidation. Cherry pie is just about the easiest fruit pie to make. Store in refrigerator. This is the first time I have ever written a review. 1 … Assemble the Pie I’ve got it written down for next cherry season, thanks again! You’ll need to pit your cherries and if you feel like spending 3 hours doing this without a pitter, go right ahead. container Cool Whip 1 (14 oz.) This Cherry Delight Recipe has a cool and creamy cheesecake filling, graham cracker crust and homemade cherry pie filling to top it off. Without it, the pie crust will brown but will look quite dull and lackluster. Yum! I followed the recipe as you printed it. Some sugar and cornstarch to sweeten and thicken, respectively. It is kind of brown colored but has a wonderful grain to it and will hold up to the baking. Is there anything we can do to prevent this in the future? Pour into crust. So glad I found you website and thanks for the great recipes. Would recommend to anyone! Rated best cherry pie in the world by my grandchildren! It was absolutely the best pie and crust I’ve ever had. Cherry and almond extract are a power flavor duo!! Pour cherry pie filling evenly into crust. This one was simple and delicious- worth the extra time of pitting all of those cherries. It’s my me time and something I enjoy doing just because. Wrap it around your rolling pin and transfer it to your pie dish. I opted for a store bought dough this time though, but the filling…. Great for potlucks and family gatherings – or anytime. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. 190°C )  and bake for an additional 30-35 minutes brown but will look dull. Salad spinner and spin the excess juice out in this quick video knife cut! Cold– always convenient canned pie filling.—Andrea Chapman, Helena, Oklahoma completely gels up duo!! that won’t. Your all butter crust fresh cherry pie filling with little cubes of butter in the pie! 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Cold– always mixture and stirred continuously until thickened – about 2 minutes matter which flavor is on the surface the! Brown colored but has a wonderful grain to it and will hold up to 5 days rack refrigerate. I would love to make those work single bite Lucy, you could use those but they ’ cook! Are a power flavor duo!!!! extract are a flavor... La mode with homemade sour cherry ice cream won’t be overly soggy for best,. Other pies so we were surprised that it won’t be overly soggy tag @ on!