Oregon Red Tart Cherry Pie Recipe

The Best Homemade Cherry Pie! A Feast For The Eyes

WebFeb 21, 2014 · Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, …

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.

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Homemade Cherry Pie with Fresh or Canned Tart …

WebJun 8, 2016 · Step 1: Make your crust, pulse ingredients in the food processor until coarse crumbs form. Add ice water a little at a time until a …

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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