Cherry Pie

"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.)"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by planner26_7748028 photo by planner26_7748028
photo by Darlene C. photo by Darlene C.
photo by Darlene C. photo by Darlene C.
photo by Lady stranger photo by Lady stranger
Ready In:
1hr 10mins
Ingredients:
5
Yields:
1 pie
Serves:
8
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ingredients

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

  • 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.

Questions & Replies

  1. Okay, I used the tip to use a bag to toss the cherries in but when I poured the cherry mixture in the pie shell most of the sugar/flour mixture settled to the bottom of the pie. Very little stuck to the cherries and I end up with a lot of baked sugar underneath the cherries on the bottom. What can I do to remedy this?
     
  2. What temperature
     
  3. Can i use frozen cherries?
     
  4. After coating the cherries in the ziploc bag, do you put all of the mixture into the pie shell (including all dry ingredients) or just the coated cherries?
     
  5. Please suggest a pie crust recipe for this pie?
     
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Reviews

  1. 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!
     
  2. 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
     
  3. I have made this pie 5 times and it has turned out perfectly every time! First, I made it as written, then the second time, I substituted dark brown sugar for half of the white sugar because that's what I had on hand. The dark brown sugar imparted a deeper, richer flavor, so that's what I've used since. Great recipe and thanks for posting it!
     
  4. 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.
     
  5. OMG!! I have never made a cherry pie before, but I will be making it again, and I will never use a different recipe/method for it. I have found a keeper here!! Thank you for this recipe (and the bag trick--what a wonderful idea, I'm thinking it would work with apples, too!). I used a beer bottle and a pencil without an eraser to pit my cherries, and that worked really well, but with as good as this pie was, I might need to invest in a cherry pitter. Thanks Marg!
     
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Tweaks

  1. I have made this pie 5 times and it has turned out perfectly every time! First, I made it as written, then the second time, I substituted dark brown sugar for half of the white sugar because that's what I had on hand. The dark brown sugar imparted a deeper, richer flavor, so that's what I've used since. Great recipe and thanks for posting it!
     
  2. This recipe is pretty great. I've made it twice now. The first time I followed the recipe using sweet cherries but replaced regular flour with gluten free flour and made the crust with gf flour as well. It was a little sweet but great. The one I just pulled out of the oven I made with regular flour and added a few teaspoons of lemon juice, half the sugar and a dash of cinnamon. Definitely will make this again!
     
  3. Tasted delicious, I used canned cherries instead of fresh, so there was a LOT of excess juice which was incredibly sticky and caused the filling to be runny. Next time I'd use real cherries, we ate the pie with fresh cream. My husband made most of it himself and loved making it- thanks for a great recipe.
     

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With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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