Cherry pie recipe

Estimated read time 2 min read

This old-fashioned cherry pie recipe features a classic fruity filling in a homemade pastry crust. It will be a welcome dessert on any table!

How to make cherry pie

You’ll find a detailed ingredient list and step-by-step instructions in this award-winning cherry pie recipe below, but let’s get over the basics:

Cherry pie ingredients

These are the ingredients you will need to make this homemade cherry pie recipe:

  • for dandruffAll-purpose flour, salt, fat, cold water
  • to fill: tart cherries, white sugar, cornstarch, butter, and almond extract

How to make cherry pie filling

You’ll learn how to make homemade cherry pie filling in the step-by-step recipe below — but here’s a brief overview of what you can expect:

  1. Place the cherries, sugar, and cornstarch in a skillet. Let it sit until the juices start to release.
  2. Bring to a boil, then simmer until juices thicken.
  3. Remove from heat, then add butter and almond extract. to calm down.

How long to bake cherry pie

In an oven preheated to 375 degrees Fahrenheit, the cherry pie should be completely baked in 45-55 minutes. You’ll know the pie is done when the crust is golden brown and the filling is bubbling.

How to serve cherry pie

This cherry pie is perfect as is. However, few Homemade whipped cream or Vanilla sundae You will take each slice over the top. Be sure to let the pie cool before serving to prevent runny.

Does cherry pie need to be refrigerated?

Since cherry pie filling contains no eggs or dairy, it can keep on the counter for up to two days. You can store it in the refrigerator for up to five days.

Allrecipes community tips and praise

He exclaims, “Amazing and everyone who takes a bite of it loves it.” market. “I add the vanilla to (the filling) and the cinnamon to the flour to make a flavored crust. Then I also add a dash of vanilla to the cherries.”

Perfect Recipe No. 4. “I picked fresh cherries from my front yard to give them a rich, authentic, and heavy taste. Would definitely make again.”

“This recipe is amazing,” he says Terry. “It will become a summer favourite.”

Editorial contributions by Corey Williams

You May Also Like

More From Author

+ There are no comments

Add yours