Taste of Home is America's #1 cooking magazine. pie plate with bottom pastry; trim to 1 in. Into the juice mixture stir in cinnamon, 1/2 of the sugar, cornstarch and salt until well blended. Divide into 2 equal disks. Everyone loved it! ’Tis the Seasoning for Your Favorite Holiday Dishes, 3⁄4 cup plus 1 tablespoon sugar, divided, 5 tablespoons cold unsalted butter, cubed, 2 1⁄2 pounds fresh or frozen cherries, stemmed and pitted, In the work bowl of a food processor, pulse together flour, 1⁄4 cup sugar, almonds, and salt. Brush crust with egg; sprinkle with remaining 1 tablespoon sugar. In a large saucepan, combine cherries and 1⁄2 cup sugar over medium-high heat. a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; https://www.americastestkitchen.com/recipes/6066-sweet-cherry-pie They have 12 different varieties of cherry pie filling, and our local Publix didn’t even carry them all, so we went with the option that looked the best. Foolproof Cherry Pie - The Best Cherry Pie Recipe from Scratch Place pastry over filling; trim, seal and flute edges. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Taste of the South https://www.tasteofthesouthmagazine.com/. Roll the first pie crust disk into a 13" circle and transfer to a 9" wide pie pan. Sugar. As you’ll see in the recipe, the only difference between them is the amount of sugar and lemon juice. Empty the pie filling into a medium sized bowl and add the flavorings and then mix ever so gently until mixed in. On a lightly floured surface, roll out larger ball to fit a 9-in. Roll remaining dough 1⁄8-inch thick. This wonderful pie is one of their favorites, so I make it about six times a year.” Bonnie Phillips - Cedar Hill, Missouri Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Transfer dough to pie plate; trim even with edge of plate. As the base of pie, pie crust is in every single bite. Add butter, pulsing until mixture resembles coarse crumbs, approximately, 20 seconds. Save my name, email, and website in this browser for the next time I comment. Using a knife or pastry wheel, cut dough into 1-inch-wide strips, or strips of varying widths, if desired. This site uses Akismet to reduce spam. Pour filling into crust. Sign up for Sweet 2 Eat Baking’s email subscription and never miss out again! The pie showed up at any meeting or occasion where dessert was available. Roll second pie crust onto a flour dusted surface and using a pizza cutter, slice … Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. A little bit runny but I guess a lot of pies are. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. You have entered an incorrect email address! Bake in the preheated oven for 30 minutes. A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. Reduce heat to 375°; bake until crust is It sure did bring back memories! Cool on a wire rack. Strain juice from canned tart cherries and place cherries with the apples in the mixing bowl. I would highly recommend this recipe. Roll out remaining dough; make a lattice crust. beyond edge of plate. Cover with plastic wrap, and refrigerate until firm, approximately 1 hour. Arrange strips over filling in a lattice design. I encourage you to use a quality pie dough and recommend my dependable pie crust recipe. It won the blue ribbon at a local fair. Spoon filling into prepared piecrust. From selecting the freshest fruits and vegetables to learning from the region's outstanding chefs, the topics found in this cooking magazine make it an indispensable tool for cooks everywhere. I use 1 cup for sour cherries and ¾ cup for sweet cherries. So it’s pretty important to use a pie crust recipe that not only WORKS, but tastes pretty epic as well. With processor running, gradually add 1⁄3 cup ice water until a dough forms. The texture of the whole pie ended up like the whole cranberry sauce but I prefer it smooth like the cherry pie … i made this pie for a dinner party. Line a 9-in. Fold edges over, and crimp as desired. For this cherry pie filling recipe, you can use either sweet cherries for a sweet cherry pie or tart cherries for a sour cherry pie. This pie was a huge hit at Thanksgiving last year, and I intend on making it again. Add filling. Add cornstarch, lemon juice, extract, and salt, stirring to combine. In a large bowl, combine the cherries, lemon juice, and almond extract, if using. Roll out remaining pastry to fit top of pie. https://www.seriouseats.com/recipes/2011/08/sour-cherry-pie-recipe.html Roll out remaining pastry to fit top of pie. About Taste of the South Each issue of Taste of the South is filled with more than 60 wonderful recipes and delightful information on the South's favorite foods. Add lemon juice to cherry juice then add water to make 3/4 cup. In our pie, we lined the crust with sliced bananas then poured on the creamy filling and topped the whole thing with blueberry pie filling. Set the cherries aside. Preheat the oven to 400°F (205°C). It always gets rave reviews and is a snap to put together. beyond edge of plate. It was very easy to make. Brush with milk and sprinkle with sugar. I have been making it for about 8 years and it is a big hit every time. pie plate. Latticed Cherry Pie with a buttery homemade crust. On a lightly floured surface, roll 1 disk of dough into a 12-inch circle. https://www.deliciousmagazine.co.uk/recipes/old-fashioned-cherry-pie Trim, seal and flute edges. It is not so sweet as a regular cherry pie, which is a good thing! Cook, stirring occasionally, until sugar dissolves. made as written but with homemade crusts. Pour the sugar mixture over the cherries and gently stir to coat. You don’t want to destroy your cherries or bust them up while stirring. In a large bowl, combine sugar and cornstarch. Sour Cherry Pie. Preheat the oven to 375 degrees. Turn dough out onto a lightly floured surface. Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. If it is browning too fast cover the pie with an aluminum … Chocolate Tart with Cranberry Raspberry Sauce, Do Not Sell My Personal Information – CA Residents. Many compliments!! Each issue of Taste of the South is filled with more than 60 wonderful recipes and delightful information on the South's favorite foods. Tapioca starch can also thicken cherry pie filling at a concentration of only 5.5%, so we don't need very much—a real victory for those of us who despise starchy pies. Arrange star cutouts on pastry. Add to a small sauce pan. Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to … In a small bowl, whisk together the sugar, tapioca starch, and salt, making sure that the starch is evenly dispersed. Cook, stirring occasionally, until thickened. “We have a large family and they like trying all the cakes and pies I make. I have made this pie on numerous occasions and shared it with family and friends. Back in the early 60s when I was new to teaching school, we made a similar pie that was very popular. Stir in pie filling and cranberries. Cranberry Cherry Pie Recipe photo by Taste of Home. In a large bowl, combine sugar and cornstarch. For the cherry pie filing: 5 cups (about 28-30 ounces) pitted sweet, dark cherries - you'll start with around 2 pounds whole fruit (see note for sour pie cherries) 2 tablespoons fresh lemon juice (from 1-2 medium lemons) 1/4 teaspoon almond extract The edges should hang … (Loosely cover with aluminum foil to prevent excess browning, if necessary.) My recipe makes 2 pie … Fit one pie crust in the bottom of a 9" pie plate leaving the edges untrimmed. Set aside. Line a 9-in. From selecting the freshest fruits and vegetables to learning from the region's outstanding chefs, the topics found in this cooking magazine make it an indispensable tool for cooks everywhere. pie plate with bottom pastry; trim to 1 in. Pour filling into crust. Cover edges loosely with foil. This is my sons favorite pie for Thanksgiving or Christmas. Gave it a 5 for taste alone. Preheat oven to 350°. Learn how your comment data is processed. —Donna L. 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