Looking for a fruit dessert? Then check out this delicious pie with cherry filling - a cool treat!
More About This Recipe
- If you’re lucky enough to have fresh, tart cherries, run for the oven because this is a pie you don’t want to miss! Actually, you don’t have to have fresh cherries, frozen or canned will do too. When using frozen cherries, you’ll need 6 cups. Be sure to thaw and drain before using, to avoid a watery pie. When using canned cherries, you’ll need 3 (14.5 oz) cans of pitted, red, tart cherries — remember to drain before using. Traditionally, cherry pie is made with tart cherries, rather than sweet — save your sweet cherries for eating. Part of what makes this recipe so wonderful is the flaky, scratch-made pie crust. If you’re a beginner baker, don’t be intimidated. Betty will walk you through the whole process, from rolling it out to making a lattice crust, in this handy tutorial on how to make pie crust. Whether you’re making a pie for the Fourth of July or just because, you can’t go wrong with this time-tested recipe. And this recipe is only the beginning pie fiends! You can find all the pie recipes your heart desires among Betty’s nearly endless supply of pie and tart recipes.
Cherry Pie
- Prep Time 40 min
- Total 3 hr 25 min
- Servings 8
- Ingredients 8
Ingredients
Pastry
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 6 tablespoons cold water
Filling
- 1 1/3 cups sugar
- 1/2 cup Gold Medal™ all-purpose flour
- 6 cups sour cherries, pitted
- 2 tablespoons butter or margarine, if desired
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 425°F. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
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Step2Gather pastry into a ball. Divide pastry in half; shape into 2 rounds. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
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Step3Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
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Step4In large bowl, mix sugar and 1/2 cup flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
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Step5Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours before serving.
Nutrition
540
Calories
22g
Total Fat
5g
Protein
81g
Total Carbohydrate
49g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 540
- Calories from Fat
- 190
- Total Fat
- 22g
- 33%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 3 1/2g
- Cholesterol
- 0mg
- 0%
- Sodium
- 300mg
- 12%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 81g
- 27%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 49g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 6%
- 6%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
5 1/2Tips from the Betty Crocker Kitchens
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