| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 25 min |
| Inactive: | 1 hr 30 min |
| Cook: | 1 hr |
| Yield: | 1 pie |
Instructions
- Mix 6 cups halved pitted Bing cherries with 2 tablespoons quick-cooking tapioca, 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract and 2 tablespoons water. Pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Reviews
This was an absolute smash at our 4th of July party last night. Five guests asked for the recipe. I should have made two pies, it vanished so quickly. Easy to make, great to eat. I did make one change and used three cherry varieties, Bing, sour and white. The crust was great.
This is the best crust recipe I’ve used EVER. It is always a hit. I use it with other fruit pies as well.
Love, love, love this recipe!! The taste is wonderful! The fresh bing cherries make all the difference and the buttery flaky crust was perfect. I highly recommend this recipe. A family favorite at my house! Thanks for sharing!
This pie gets better if left to be cut next day!. I let it cool for about 4 h. First slices we cut that day crumbled and it still had plenty of cherry juice dripping.
Next day it was way better. No drippings, and no crumbling slices. You can taste the fresh cherries inside and I love it for this! Excellent pie overall!
Was great with vanilla ice cream! Next time will try to make some vanilla sauce to serve it with or plain whipping cream.
Horrible! The cherries didn’t cook fully, there were still white bits of quick-cook tapioca in them, and the crust burned and fell apart. I followed instructions to the t, and I used an oven thermometer. It makes me angry because this was a waste of expensive fresh cherries and a waste of the large amount of time that it took to hand pit them.
I was fortunate enough to have a friend who has a produce company and he dropped off a case of cherries in my kitchen. Having not made a cherry pie with fresh cherries before, I went to my old stand-by, Food Network, and found this fabulous recipe!! Took 3 pies to our neighborhood Fourth of July Party (on the 3rd and they met with rave reviews…I’ll definitely use this recipe again, and again, and again!!
Oh my gosh! this is the best pie ever. I also changed a few things, used splenda instead of sugar and added a bag of frozen cherries. crust comes out beautifully and is a real good looking dessert to put on the table for holidays! It won’t stay uncut for long tho!
Lori, Corona, CA
Lori, Corona, CA
Perfect cherry pie without the fuss of some recipes. I’ve used both fresh and frozen cherries with great success. I do precook my filling because my pies tend to be too runny. I don’t like desserts to be too sweet so I reduce the sugar by half and it’s absolutely perfect.
Absolutely delicious pie and wonderfully buttery crust. I like the fact that the cherries (Bing of course), are not cooked before baking. The flavor is not obscured by any other flavors.
I have made pies before, but the crust has always been difficult; it is often too dry and impossible to place in the pie pan. This crust was perfect. Even though my food processor broke and I had to make the crust hand, it was wonderfully easy to handle and turned out great. The cherry part of the pie was amazing too, but the crust is what really made it stand out. From now on, whatever kind of pie I make, I will use this recipe for the crust.