fresh cherry pie

Name: Fresh Cherry Pie
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: 4 1/2 - 5 cup(s) cherries, your choice - pitted and sliced in half; 3/4 - 1 cup(s) sugar, depending how sweet your cherries are; 1/8 teaspoon(s) each - vanilla extract & almond extract; 1/4 cup(s) minute tapioca; 1 tablespoon(s) lemon juice or more if cherries are really sweet; 1 - 1 1/2 tablespoon(s) butter; prepared - crust for a double crusted pie - not deep dish pie

(1 RATING)

187 Pinches 16 Photos

CJ *

Somewhere, PA

Updated on Jul 8, 2014

My daughter is on cloud 9 today...Her favorite pie is cherry, so when she brought me home some cherries, I figured I better get her a pie made...my Aunt shared this recipe with me years ago and I finally got around to making my own...I changed things to my liking and it turned out beautiful! I think the crust makes a big different as well...I will add the link to the pie crust I always use, in the comments section of this recipe... Enjoy!! Photos are mine

Rate

prep time 10 Min

cook time 50 Min

method Bake

yield 6 - 8

Ingredients

4 1/2 - 5 cups cherries, your choice - pitted and sliced in half
3/4 - 1 cups sugar, depending how sweet your cherries are
1/8 teaspoon each - vanilla extract & almond extract
1/4 cup minute tapioca
1 tablespoon lemon juice or more if cherries are really sweet
1 - 1 1/2 tablespoons butter
prepared - crust for a double crusted pie - not deep dish pie

How To Make fresh cherry pie

Step 1

Preheat oven to 400 degree F. Prepare crust and chill until ready to use. Pit your cherries.

Step 2

In a bowl, toss the cherries with the lemon juice, tapioca, almond extract and vanilla; set aside for 30 minutes to give the cherries time to make some juice.
Step 3

Roll out your first crust for pie, place in pie plate. Pour in the cherry mixture and spread out evenly. Dot cherries with butter.
Step 4

Roll out the top pie crust a little larger than the bottom crust. Place top crust over cherries, fold top dough edges under bottom dough. Flute edges. I make an egg wash with one egg and a little water, and with a pastry brush, brush the crust and sprinkle with sugar...totally optional. Cut some slits in the top of crust.
Step 5

Cover edges of crust with 2 to 3 strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake for 50 - 55 minutes or until golden and juice begins bubbling through the slits in the crust. I then sprinkle with more sugar. ( Optional) I like how it looks with the sugar...Lol!
Step 6

Cool completely. Serve with a big scoop of vanilla ice cream or whipped cream.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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