Fresh Cherry Pie Recipe


Nutrition

Cal/Serving: 636
Daily Value: 32%
Servings: 12

Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat34g52%
Saturated21g104%
Trans1g0%
Carbs79g26%
Fiber3g11%
Sugars35g0%
Protein7g14%
Cholesterol102mg34%
Sodium691mg29%
Calcium28mg3%
Magnesium19mg5%
Potassium201mg6%
Iron3mg15%
Zinc1mg3%
Phosphorus87mg12%
Vitamin A1064IU21%
Vitamin C4mg7%
Thiamin (B1)0mg28%
Riboflavin (B2)0mg18%
Niacin (B3)3mg16%
Vitamin B60mg3%
Folic Acid (B9)101µg25%
Vitamin B120µg2%
Vitamin D1µg0%
Vitamin E1mg6%
Vitamin K4µg5%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Jeff Bolton


Fresh Cherry Pie
Second Home Kitchen and Bar

Recreate some favorite childhood memories with these fresh cherry pies. This recipe creates enough dough and filling for two pies, so you can save some for later or serve a crowd! Pitting cherries might seem a lot of work, but that's what kids are for — free labor.

See all cherry recipes.

Click here to see The Great American Pie Extravaganza.

INGREDIENTS

For the dough :

  • 1 pound unsalted butter
  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 cup ice water

For the pie :

  • 5 cups fresh cherries, pitted
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  • 1 1/2 cups sugar, plus more for topping
  • 1/2 teaspoon salt
  • 1 egg

DIRECTIONS

For the dough :

Dice the butter finely and place in the freezer. When the butter is frozen, combine the flour, sugar, salt, and butter in the bowl of a food processor and pulse until still small beads of butter remain. While pulsing, slowly drizzle in the water until the dough starts to come together. Remove from the food processor and knead by hand until the dough has formed.

For the pie :

Preheat the oven to 350 degrees.

Place the cherries, vanilla extract, butter, and lemon juice in a small saucepot over medium heat. In a bowl mix the dry ingredients together and add to the cherries. Once the cherries release their natural juices, bring the mixture to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes. Remove the mixture from the heat and let cool to room temperature.

For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch pie tin with the dough. Place half of the filling in the tin. Top the tin with another round of ¼-inch-thick pie dough. Cut a few slices into the top of the pie. Bake until the top is golden brown, about 45 minutes.

Meanwhile, whip the egg in a bowl. When the pie has reached a light brown color, remove from the oven, brush with the egg wash, and top with some sugar. Return to the oven and continue baking for the remaining time. Let cool before serving and enjoy!

Recipe Details

Servings: 12
Cuisine: American
Special Designations: Kid-friendly

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