Summer Cherry Pie Recipes

HOMEMADE CHERRY PIE WITH FRESH CHERRIES

Steps:

• In the bowl, put the all-purpose flour, a pinch of salt, the powdered sugar, and the cubed cold butter.
• With your clean hands, start mixing the butter with the rest of the ingredients. You want to break down the butter until you get small pea-sized pieces, it doesn't matter if some are bigger than others. Be careful not to overwork the butter. These bits of un-mixed butter will help to create the flakiness of the crust. You can make this step with a pastry cutter or a food processor.
• Once you achieve said consistency, add the egg yolks and mix.
• Add tablespoons of cold water one by one, mixing in between. You want to achieve a consistency that is not too wet. It needs to stay barely together when pressed and should not stick to your hands. It's best to add the very cold water one tablespoon at the time, and check if the dough needs more water or not. Remember you can always add, but never take out.
• Keep mixing until you form a ball of dough, you should end up with a "clean" bowl.
• Divide into two balls and form each into a disk, wrap it in cling wrap and let it cool in the fridge for 30 minutes. This will allow the flour to hydrate and drop the temperature of the dough a bit.
• Crusts can be made ahead and frozen up to 8 weeks. Defrost for 2-3 hours or until dough is soft before rolling and shaping.
• Start by preheating your oven at 400 F /200c.
• Prepare the cherries by removing the pits, for this you can use a cherry pitter, or cut them in half and remove the pits.
• In a large bowl combine the pitted cherries, cornstarch, sugar, vanilla & almond extract, and lemon juice. Set aside.
• Roll out one of your pie dough disks: on a floured surface roll it until you reach a 1/4 inch (13mm) inch thickness as it follows: Roll a bit up and down and then turn 90º to one side. Roll again in the same direction and then turn again 90º. Keep rolling until you obtain the desired thickness.
• Roll the other dough disk, cut it in strips with a knife or a pastry wheel cutter, and set it aside.
• Line the pie pan with the first rolled crust and adjust the dough making sure there are no air bubbles underneath. Do not worry about the excess dough you are going to use it to create a nice decoration on the border.
• Fill the pie pan with the cherry mixture, discarding any excess liquid formed in the bowl.
• Create the lattice top crust by placing 4 dough strips on top of the pie pan leaving some space between them. Fold the second and third strips up & place two more strips on the opposite direction creating a crossed pattern and repeat all around the pie. The idea is to obtain weaving effect, by having always one strip up, one down.
• Press together the excess bottom crust with the end of the strips and crimp the edges with your fingers, or use a fork to press them together. Whisk the egg whites, then brush the surface of the crust.
• Bake for 15 minutes at 400°F, then reduce the heat to 350°F or 180C and bake for 30-40 minutes depending on your oven. Keep an eye on the crust, so it doesn't get too browned, if it starts to get two brown move it to a lower rack or place a piece of foil on the pie.
• Once fully baked, let the pie cool so that the filling will fully set. Sprinkle some powdered sugar to garnish and serve with vanilla ice cream.

SUMMER CHERRY PIE

Steps:

• Combine first 3 ingredients in a large bowl, stirring until cherries are coated.
• Spoon into pie shell and top with pie crust.
• Fold edges under and flute, cut slits in top of crust.
• Bake at 375 for 55-60 minutes.

FRESH CHERRY PIE

Steps:

• Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

SOUTHERN SUMMER PEACH-CHERRY PIE

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts.
• In a bowl, put the peaches, cherries, sugar, cornstarch, bourbon and lime zest and stir to combine. Pour into the pie shell and top with the second crust. You can do cut-outs or a lattice top if you'd like. Trim any extra dough off the edges, then crimp the edges. Make a tent out of foil and place over the pie.
• Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool.

CHERRY PIE

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.