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    You are in: Home / Recipes / Cherry Pie Recipe
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    Cherry Pie

    1/22 Photos of Cherry Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Marg (CaymanDesigns)'s Note:

    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. Homemade Pie Crust is the recipe for 2 8-inch crust.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Mix ingredients for filling.
    2. 2
      Place in pastry-lined pie pan.
    3. 3
      Put top crust on. Cut vent slits in top crust, and flute edges.
    4. 4
      Brush with milk and sprinkle with sugar.
    5. 5
      Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
    6. 6
      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.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on October 05, 2002

      55

      I made the cherry pie for our Fall Fair.The pie top had to be lattice handmade.I won first prize.It,s very good.A keeper.Nora Marie

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2011

      55

      This was great! I can't beleive I liked it. I really don't like most cherry pies. I followed the recipe to a T. Great idea on the zip-loc bag! I used sour cherries that I picked yesterday. Also, I was a bit worried that flour wasn't going to work as the thickener. It did! I think the reason that some peoples pie came out watery, is because you MUST let it cool for at least 6 hours. Next time I might add a few drops of almond extract. :) Thanks Marg!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2011

      55

      This was a huge hit with the extended family! I used a shortcrust mix for the pie crust (which was not sweetened), so personally I thought the pie could have done with a bit more sugar, but I was alone in that opinion. Every one else thought it was "perfect" with cream and/or ice cream. Because reviewers had mentioned the filling being too wet, I let the ingredients rest in the zip-loc bag in the refrigerator, allowing the moisture to weep out a bit. I used a slotted spoon to lift out relatively "dry" cherries and left most of the moisture in the bag for the kids to enjoy by spoon! So with regards to moisture, it was perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (80)

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    Nutritional Facts for Cherry Pie

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 159.8
     
    Calories from Fat 1
    69%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.3 mg
    0%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 34.8 g
    139%
    Protein 1.2 g
    2%

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