Wash, stem, and pit cherries. The fastest way to pit the cherries (I pitted 20 lbs. of pie cherries this year and tested several) is to remove the stem, insert a drinking straw into the stem "hole" and push the pit right out. I had a young assistant remove the stems for me, which saved a lot of time.
Preheat oven to 350 degrees F.
Press one pie crust into the bottom of a pie plate. Place pie plate on cookie sheet to contain spills.
Mix pie cherries, sugar and flour in a bowl.
Place in pie crust.
Cut second pie crust into strips. Arrange in a lattice pattern across the top of the pie. Brush with a little egg or milk and sprinkle with a little more sugar.
Bake for about 30 minutes or until crust is golden. Let cool and serve.
Source: Better Homes and Gardens New Cookbook
By Stephanie from Hillsboro, OR
I am looking for a recipe for fresh cherry pie. Thank you.
By Holly from Lancaster, WI
Use the search box on this website:
Fresh Cherry Pie:
Mix 1-1/3 c. sugar,
5 T. tapioca,
4 drops almond extract for filling.
Mix lightly into 4 c. pitted sour cherries.
Pour into bottom crust, 9 inch pan. Dot with 1-1/2 T. butter, cover with top crust, which has been slitted. Bake in hot oven at 425 degrees F for 35 or 45 minutes, or until filling bubbles up through slits. Protect crust with pie crust shield or foil from getting too brown.
Recipe from Betty Crocker cookbook which has been with me through 62 years! I receive compliments almost every time I bake it, and the last time I took it to a neighborhood party several guys personally thanked me for bringing it.
Here is a recipe from taste of home that got very good reviews:
Fresh Cherry Pie
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
3 to 4 tablespoons cold water
In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the 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 pastry 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 pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal, and flute edges.
Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.
Yield: 8 servings.
Nutrition Facts: 1 serving (1 slice) equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.
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One day I decided to make a cherry pie, and with the crust ready, I poured the can of cherry pie mix in. It was a deep dish pie crust and the can of pie filling only filled the crust half full. With only a can of apple pie filling in the cupboard, I poured it in with the cherry. What a wonderful combination! So if you don't have two of the same kind of pie filling, mix a combination of two, for a real treat.
Heat oven to 425 degrees F. Place cookie sheet in oven to preheat. Spoon cherry pie filling into frozen crust.