This Cherry Pie Is Everything You’ve Ever Wanted For Dessert And More

Desserts

Submitted by Recipe Rain

This Cherry Pie Is Everything You’ve Ever Wanted For Dessert And More

You could win any contest you enter with a classic cherry pie this tasty. The best part of it is… it’s easy to make too!

Each month, our community gets together and hosts a BINGO event at the town hall building. We live in a small town with a population of about a thousand people or so, and it seems like at least half of us show up for the fun and conversation. Part of the deal of going to these things is we know that there are going to be tons of desserts. It’s usually hosted in the evenings, so everyone has already eaten dinner, and they are ready for something sweet.

When I went to grab a recipe from my stack the last time I went, I suddenly had the urge to make a cherry pie. I’m not sure why either. It’s not like it’s something that I make all the time so it was strange that it even came to mind. I did have a recipe though, so I went with it.

If you want to find out what recipe I used, just jump over to the next page. It’s a good one!

USE THE RED NEXT PAGE LINK BELOW FOR THE CHERRY PIE RECIPE AND INGREDIENTS

This Cherry Pie Is Everything You’ve Ever Wanted For Dessert And More

Prep time 25 mins; Cook time 55 mins

Serves 8

INGREDIENTS

  • 1-1/4 cups sugar
  • 1/3 cup Argo cornstarch
  • 1 cup cherry juice blend
  • 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract
  • PASTRY:
  • 2 cups Gold Medal all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 7 tablespoons cold water

PREPARATION

  1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
  2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
  3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  4. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

QUICK TIP

You could make this same recipe with whatever kind of pie filling that you want.



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