Cherry Pie

Submitted by Marg (CaymanDesigns)

"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.)"

 

• Ready In: 1hr 10mins
• Ingredients: 5
• Yields: 1 pie
• Serves: 8

ingredients

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

Reviews

[Veggie_Cook]

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!

 

[Chef 13765]

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

 

[valentine0202]

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!

 

[DoubletheGarlic]

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.

 

[Mommy2two]

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!