Cherry Pie

Cherry Pie

5 reviews, 4 star(s). 100% would make again

Ready in 1 hour 15 minutes

fresh cherry pie


4 cups cherries; pitted
1 cup sugar; (1 1/4 cups for sour cherries)
1/4 cup Flour
1/2 teaspoon Cinnamon
pastry; for a double-crust 9-inch pie
milk; to brush on pie crust

Original recipe makes 8 Servings



Mix ingredients for filling.

Place in pastry-lined pie pan.

Put top crust on. Cut vent slits in top crust, and flute edges.

Brush with milk and sprinkle with sugar.

Bake at 425'F for 25 minutes, reduce heat to 350'F and bake for 25-30 minutes more.

TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

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Most delicious Cherry Pie!!


Calories Per Serving: 352 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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might be a silly question but when i was done 'coating' the cherries i had a fair amount of sugar, flower and cinnamon left in bottom of bag, ok to spread over top??
cccalberta 10m ago
Hi cccalberta, sprinkling the extra mixture over the top of the berries sounds like a good idea! You want all the flour so it will thicken, and all the sugar so the pie turns out sweet enough. - Elizabeth Schneider 10m ago

I used freshly picked cherries, a frozen pie flan and frozen shortcrust top. All directions followed to the letter. Filling was too loose and sloppy, we both felt that it was too sweet and the pastry burnt on the edges.
petercampbell 2y ago

Combined this with the No Fail Pie Crust recipe. The cherries we used were non sweetened. The result was fantastic.
Indeterminacy 4y ago

Good pie. For out of season cherries, just add cherry pie filling minus the flour and sugar or 1/4 of this recipe for sugar for a sweeter pie.
adw899 5y ago

[I posted this recipe.]
dawnrw 7y ago

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