Cherry Pie Recipe With Dried Tart Cherries

BEST Homemade Cherry Pie with 3 Kinds of Cherries

WEBFeb 25, 2024 · Preheat the oven to 375 degrees F (190 degree C). In a medium size, heavy bottom saucepan, add the sweet, sour and dried …

1. Roll out and partially pre-bake the bottom pie crust according to these instructions. Set aside to cool while you make the cherry pie filling.
2. Preheat the oven to 375 degrees F (190 degree C).
3. In a medium size, heavy bottom saucepan, add the sweet, sour and dried cherries, sugar, tapioca, cornstarch and nutmeg. Stir gently with a wooden spoon to combine. Cook over medium-high heat, stirring constantly, until the mixture is thickened and boiling.
4. Remove from the heat and stir in the almond and vanilla extracts. Pour the filling into the partially-baked bottom pie shell. Dot the surface of the cherry pie filling with small pea-size pieces of the butter.

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Homemade Cherry Pie with Fresh or Canned Tart …

WEBJun 8, 2016 · Add ice water a little at a time until a ball forms and holds together. Divide in two, wrap and chill. Step 2: Make the filling. Toss …

1. Make crust. In a food processor, pulse flour, sugar and salt to blend. Add cubed butter and lard and pulse on/off until mixture resembles coarse meal. You should still see pieces of butter and lard. Transfer mixture to bowl and add 5 tablespoons of ice water. Mix with a fork until dough starts to clump together. If too dry, add more ice water by teaspoonfuls until you can gather dough into ball. Divide in half and flatten each half into a disc. Wrap tightly in plastic wrap and refrigerate for AT LEAST 1 hour.
2. Preheat oven to 425º. About 15 minutes or so before dough is ready to roll, make filling. In bowl, combine drained cherries, 1 cup sugar and tapioca. Set aside and let sit for 15 minutes.
3. In small dish, whisk together egg and milk, set aside.
4. Remove 1 disc of dough. Lightly flour work surface and rolling pin. Roll dough from center out, turning frequently and adding more flour if sticking. Transfer dough to glass pie dish and gently press into place. Trim excess dough but leave some overhang. Patch any holes or tears with dough scraps. Return to refrigerator while you roll the 2nd disc for the top.

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