Fresh Cherry Pie

Staff Writer
Fresh Cherry Pie
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.

12
Servings
635
Calories Per Serving
Deliver Ingredients
Makes
2 pies

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 Cup 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!

Cherry Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cherry Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
34g
52%
Sugar
35g
N/A
Saturated Fat
21g
100%
Cholesterol
100mg
33%
Protein
7g
14%
Carbs
79g
26%
Vitamin A
282µg
31%
Vitamin B12
0.1µg
1.7%
Vitamin C
4mg
7%
Vitamin D
0.7µg
0.2%
Vitamin E
1mg
6%
Vitamin K
4µg
5%
Calcium
28mg
3%
Fiber
3g
11%
Folate (food)
21µg
N/A
Folate equivalent (total)
157µg
39%
Folic acid
80µg
N/A
Iron
3mg
15%
Magnesium
19mg
5%
Monounsaturated
9g
N/A
Niacin (B3)
3mg
16%
Phosphorus
86mg
12%
Polyunsaturated
2g
N/A
Potassium
200mg
6%
Riboflavin (B2)
0.3mg
18.4%
Sodium
452mg
19%
Sugars, added
27g
N/A
Thiamin (B1)
0.4mg
28.5%
Trans
1g
N/A
Zinc
0.5mg
3.3%

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