Please Share A No-Fail Cherry Pie Recipe

Lounge By JGMB Updated 23 Jun 2011 , 12:16pm by Sangriacupcake

JGMB Posted 23 Jun 2011 , 11:03am
post #1 of 5

I've been asked to bring a cherry pie to a family reunion. I've only ever made one once before, and it was a runny mess. icon_redface.gif Kind of having the reputation as the baker, I don't want to embarrass myself.

Can you please share a really good non-runny cherry pie recipe? TIA!!!!

4 replies
ziggytarheel Posted 23 Jun 2011 , 11:29am
post #2 of 5

This has been a family favorite for many decades.
Makes 1 8" pie. Double the recipe (yes, double) for a 9".

Cherry pie filling:
1 can red TART cherries
2/3 cup sugar
2 heaping TBL flour
1 pinch salt
1 TBL butter

Carefully drain cherry juice into a sauce pan, reserving cherries. Whisk into the juice the sugar, flour and salt. Bring to a roiling boil while stirring constantly. Remove from burner and when it stops bubbling, add the butter.

Allow to cool slightly, then add the cherries to the mixture.

Pour into pie crust and top with a second pie crust (or the preferred method is a lattice top). Bake at 400 for 10 minutes then 375 for 30 minutes (adjust according to your oven).

My all-time favorite recipe.

JGMB Posted 23 Jun 2011 , 12:03pm
post #3 of 5

Thank you so, so much, Ziggy! I'll give it a go! icon_smile.gif

matthewkyrankelly Posted 23 Jun 2011 , 12:13pm
post #4 of 5

I make cherry pie with a teaspoon of vanilla and a scant eigth teaspoon of almond mixed in with the cherries. I also use cook's illustrated vodka pie crust - flakiest and easiest pie crust ever. Brush the crust with cream and sprinkle with sanding sugar and a little cinnamon. - Now I have to bring cherry pie to all family functions.

Sangriacupcake Posted 23 Jun 2011 , 12:16pm
post #5 of 5
Quote:
Originally Posted by ziggytarheel

This has been a family favorite for many decades.
Makes 1 8" pie. Double the recipe (yes, double) for a 9".

Cherry pie filling:
1 can red TART cherries
2/3 cup sugar
2 heaping TBL flour
1 pinch salt
1 TBL butter

Carefully drain cherry juice into a sauce pan, reserving cherries. Whisk into the juice the sugar, flour and salt. Bring to a roiling boil while stirring constantly. Remove from burner and when it stops bubbling, add the butter.

Allow to cool slightly, then add the cherries to the mixture.

Pour into pie crust and top with a second pie crust (or the preferred method is a lattice top). Bake at 400 for 10 minutes then 375 for 30 minutes (adjust according to your oven).

My all-time favorite recipe.




Thank you so much for posting this. My DH loves pie as much as he loves cake! I'm going to try this.

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