Easy Homemade Cherry Pie

How to make a cherry pie from scratch with a slightly sweet filling of fresh (or frozen) cherries, vanilla and almond extract. It’s a Dream. Switch to the recipe for homemade cherry pie

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How to make homemade cherry pie

This cherry pie recipe is so easy – all you have to do is mix, fill and bake. The hardest part is pitting the cherries. For that, you might want to buy a cherry stoner, or if you’re anything like us, cheat and use one of our suggestions below on how to stone cherries without a cherry stoner.

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Mix cherries with sugar, cornstarch, lemon juice, vanilla and almond extracts, then stir. Roll out a cake base (or use store-bought one), fill and top with another base. Boil and cool. Is so easy.

To be honest, the hardest part is waiting for the cake to cool: you really want to Wait 2-3 hours before slicing the cake. We know it’s torture!

Use sweet cherries or tart cherries

When it comes to cherries, we like to use fresh cherries, but if you need them, use frozen, thawed, or canned/wrapped cherries. (We share notes for both options in the recipe below.) Sweet and tart cherries pair well with this cake. We usually use sweet cherries because it’s almost impossible to find fresh tart cherries where we live. No matter what you wear, make sure Check the sweetness level and then adjust the sugar accordingly. We like to serve each slice with fresh whipped cream, but ice cream would be divine.

How to pit cherries without a cherry stoner

We have a small kitchen. That means we only buy what we need each week and would love to eat a piece of that cherry pie every night, that just can’t happen. So we don’t have a cherry stoner at home. Although that didn’t stop us. We just looked around and understood Two ways to pit cherries without a stone.

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Above you can see that we use a toothpick. We’ll use the thicker round end to pop the pit out of each cherry. The second option was to use a small piping tip. Place it on your work surface and then press the frosting onto the top; the hole comes out immediately. Of the two, we prefer chopsticks. They both work, but chopsticks were a little less complicated.

Updated recipe originally posted May 2013. Since posting in 2013 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Easy Homemade Cherry Pie

  • PREPARATION
  • COOK
  • TOTAL

Making a cherry pie is easy: you just need a little patience to pit the cherries. We promise you it’s worth it. You can use sweet cherries, tart cherries or a combination of both, remember to reduce or increase the sugar depending on what you choose.

You can buy a cherry stoner, but if you don’t have one, try using the thicker, rounded end of a toothpick to scrape out the pits from the center of each cherry. Another option is to plug each cherry into a socket. The amount of sugar for this recipe will vary depending on the sweetness of the cherries. Add as you like. We like to use fresh cherries for this, but you can also use canned cherries (see note below).

A 9 inch cake, about 8 servings

Watch us at the recipe

will need

9-inch cake with chilled pie crust top and bottom (see our pie crust recipe)

4 1/2 cups fresh cherries, pitted, see note if using frozen or canned cherries (2 1/2 pounds, pitted)

1/4 cup (30 grams) cornstarch

2/3 to 3/4 cup (135 to 150 grams) sugar, adjusted for the sweetness of the cherries

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 tablespoon lemon juice

1/8 teaspoon salt

1 tablespoon cold unsalted butter, cut into small squares

1 egg yolk

1 tablespoon heavy or heavy cream

additional sugar to coat the crust (coarse sugar is a good option)

addresses

  • do the filling
  • Heat oven to 400 degrees F.

    In a large bowl, combine sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt, then add the cherries. Stir gently to combine. Put aside.

    • Prepare and fill the dough.
    • Take half of the dough out of the fridge and let it rest at room temperature for 5 minutes. On a lightly floured surface, roll out the dough into a 13 inch (1/8 inch thick) circle. (Check from time to time whether the dough is sticking to the surface; add a little flour if necessary.)

      Check the size by placing the cake tin over the round of dough. Look for a 1 inch border around the cake pan. Gently press the dough into the plate.

      Add cherry pie filling to pie crust. Discard most of the liquid that has collected at the bottom of the container. Sprinkle with small squares of cold butter.

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      • top cake
      • Roll out the second half of the dough and cover the cake with it. Using a knife or kitchen scissors, trim the dough 3/4 inch from the edge of the sheet.

        Fold the top crust edges under the bottom crust edges, pressing down the edge to seal, creating a 1/4-inch thicker rim that rests on the edge of the sheet. Then pinch the edges by pressing the index finger of one hand against the edge of the dough from the inside of the plate while gently pressing down with two knuckles from the outside with the other hand (see photo, we know this is neat was – you can see (which we also do in our pie crust recipe video) Chill dough for at least 20 minutes or freeze 5 minutes before baking.

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        • bake the cake
        • Just before baking, prepare the egg wash by whisking together the yolks and heavy cream in a small bowl. Use a pastry brush to brush off the top crust. Then sprinkle with 1 teaspoon sugar. Then cut 3-4 slits in the top of the cake.

          Bake 20 minutes, then reduce oven temperature to 350 degrees F and bake an additional 30 to 40 minutes or until crust is golden brown and filling is thick and bubbly. Allow the cake to cool for at least 2 hours, preferably 3, before slicing to allow the filling to set.

          Note: It may help to bake the cake on a foil-lined baking sheet to catch any dripping juices on the cake pan.

Advice from Adam and Joanne

  • For Canned Cherries: Use 4 cups canned or bottled cherries drained with about 1/3 cup reserved cherry juice to add to the cherry filling.
  • For Frozen Cherries: Use 4 cups of thawed, drained cherries with about 1/3 cup of reserved cherry juice to add the cherry filling.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/8 cake / calories 515 / protein 6g / carbohydrates 66 grams / fiber 3g / total sugar 30g / total fat 26 grams / Saturated Fatty Acids 17g / cholesterol 91mg

AUTHOR: Adam and Joanne Gallagher



Article content is collected and compiled by:
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Source : inspiredtaste.net

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