Just as I have to have pumpkin pie in winter, no summer can pass without a delicious cherry pie. With the help of canned cherries and premade pie crust, a simple pie can be assembled in a matter of minutes. If you aren't much of a baker, serve guests this beginner's pie and tell them you made everything homemade. Trust me no one will know the difference! If you are like me, an experienced baker with many a scrumptious pies under her apron's tightly knotted belt, make a flaky pastry dough and release some stress pitting fresh cherries. Whatever your cooking level, every home cook can wow guests with one of these amazing cherry pie recipes. This fruity dessert is divine after a barbeque and pairs perfectly with a cold glass of champy. Tempted? Wait till you see the recipes:
1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Kirsch
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar
- Preheat oven to 375 degrees F.
- In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set aside.
- Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust.
- Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Top pie with dough, slice wholes in the top, and flute the edge of the pie with a fork.
- Brush top crust with beaten egg and sprinkle lightly with sugar.
- Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking.
- Let sit for 20 minutes before serving.
1 1/2 sticks (3/4 cup) cold unsalted butter
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold vegetable shortening
5 to 7 tablespoons ice water
For cherry filling
1 cup plus 2 tablespoons sugar
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 cups fresh or frozen pitted tart cherries (about 3 1/2 pints fresh, picked over)
2 tablespoons vanilla
1 tablespoon sugar
Optional accompaniment: vanilla ice cream
- Make dough: cut butter into pieces.
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
- Make filling:
in a small bowl stir together sugar, tapioca, salt, and cinnamon.
- In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla into cherries and cool.
- Line lower rack of oven with foil and preheat oven to 400° F.
- On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick). Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang. Pour filling into shell and chill, loosely covered with plastic wrap.
- On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips.
- Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern. Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm.
- Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie.
- Let lattice stand 10 minutes to soften.
- Trim edges flush with rim of pie plate and crimp decoratively. Gently brush lattice top with cold water and sprinkle with sugar.
- Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly. Serve pie warm with ice cream.
Makes 1 pie.