It’s tasty, simple to make, and ideal for youngsters.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 35 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 2 cups all-purpose flour
- 1 cup shortening
- ¼ cup cold water, or as needed
- 1 pinch salt
- 2 pounds fresh Bing cherries, pitted
- 1 cup white sugar
- 2 tablespoons tapioca flour
- 1 teaspoon vanilla extract
- 1 teaspoon butter
Instructions
- Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
- Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries’ juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.
- Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.
- Sour pie cherries can be substituted for Bing cherries.
- Do not over-mix or the dough will be tough.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 24 mg |
| Sugars | 41 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
i loved this so much
7.16.19 Simply couldn’t resist substituting almond extract for the vanilla to accentuate the cherry flavor even more and would do that again. I didn’t have time to make the crust portion of the recipe, so I just used pre-made crusts from the supermarket. Forgot to scoop the cherries out of the syrup with a slotted spoon and then add to the crus, so it was a little runny, but that’s not the recipe’s fault. The cherries were pleasantly sweet and oh-so-tender. Haven’t made a cherry pie for a couple years, and we thoroughly enjoyed this.