Fresh Cherry Pie

Fresh Cherry Pie
Staff Writer
Fresh Cherry Pie

Second Home Kitchen and Bar

Fresh Cherry Pie

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.

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!

Nutrition

Calories per serving:

681 kcal

Daily value:

34%

Servings:

12
  • Carbohydrate, by difference 87 g
  • Protein 11 g
  • Total lipid (fat) 36 g
  • Vitamin A, IU 238 IU
  • Vitamin A, RAE 21 µg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 13 µg
  • Arginine 1 g
  • Ash 3 g
  • Calcium, Ca 74 mg
  • Carotene, beta 118 µg
  • Choline, total 22 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 8 g
  • Fatty acids, total saturated 7 g
  • Fiber, total dietary 10 g
  • Folate, DFE 32 µg
  • Folate, food 66 µg
  • Folate, total 69 µg
  • Folic acid 3 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 4 mg
  • Lutein + zeaxanthin 55 µg
  • Magnesium, Mg 130 mg
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Phosphorus, P 298 mg
  • Potassium, K 468 mg
  • Retinol 11 µg
  • Selenium, Se 12 µg
  • Sodium, Na 680 mg
  • Starch 29 g
  • Sugars, total 20 g
  • Tocopherol, gamma 2 mg
  • Water 113 g
  • Zinc, Zn 3 mg
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