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cherry pie

BKavorkian avatar
Recipe by
Barbara Kavorkian
@BKavorkian
Two Harbors, MN

Just adopted this pie recipe. Will be in the works! Added some extracts and zest to the recipe. I also want to check the cooking time on this. It really seems too short so I may have to do something to speed it along like partially bake the pastry, cook the filling.... Going to test to see how it works before I am "done" with this.

yield 8 serving(s)
prep time 40 Min
cook time 30 Min

Ingredients For cherry pie

  • pastry for 2 crust pie
  • 2 can
    sour red cherries or 4 cups pitted fresh red cherries
  • 1 Tbsp
    lemon juice
  • 1 tsp
    lemon zest
  • 1 1/4 c
    granulated sugar (2tbsp to sprinkle on top of crust)
  • 1/4 c
    flour or cornstarch
  • 1/8 tsp
    salt
  • 1/8 tsp
    cloves
  • 1/4 tsp
    cinnamon
  • 1/4 tsp
    almond extract
  • 1/2 tsp
    vanilla extract
  • 1 Tbsp
    butter
  • milk for brushing top (about 2 tbsp)

How To Make cherry pie

  • 1
    Line 9" pie pan with pastry; refrigerate until ready to use.
  • 2
    In large bowl sprinkle cherries with lemon juice, almond and vanilla extract. You can toss and let this sit while you get other ingredients ready to mix in with cherries.
  • 3
    In a seperate bowl, mix sugar (reserve 2 tbsp for top), flour, salt and spices and give it a quick mix. Add this mix to cherries and gently toss thoroughly with a spoon or clean hands. Let mixture sit for 20-30 minutes to let flavors blend.
  • 4
    Toss mixture again, then pour into unbaked pastry crust; dot with butter.
  • 5
    Put on top crust; seal and crimp edges; cut slits to let steam escape. You could also use a lattice type top. Lightly brush top with milk and sprinkle top with remaining 2 tbsp sugar.
  • 6
    Preheat the oven to 425° F and place the oven rack in the lower third of the oven. Place the pie on a larger baking sheet lined with parchment paper, to catch any spills. Bake the pie for about 15 minutes and then reduce the oven temperature to 350° F. Continue to bake the pie for about 25 - 35 minutes or until the crust is a deep golden brown color and the cherry juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a foil ring.
  • 7
    When pie has finished baking, take the pie out of the oven and place the baked pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature or in refrigerator.
  • 8
    Note: With canned cherries, add 1/4 teaspoon red food coloring along with lemon juice.
  • 9
    FOR BERRY PIE: Follow recipe above except use blueberries, raspberries, blackberries or other berries instead of cherries.
  • 10
    Vary amount of sugar according to your taste and sweetness of fruit.
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