Fresh Cherry Pie Recipes, Please!?

Question

Hi. I want to make a fresh cherry pie. The crusts that I have are the Pillsbury refrigerated rolled uncooked crusts. I will choose a best answer AFTER making the pie, so please go for QUALITY of recipe, not quantity. Any TIPS are also appreciated!

Answer 1

Baked Fresh Cherry Pie

"YUMMY-- uses fresh cherries!"
1 - 9 inch pie

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.

http://allrecipes.com/Recipe/Baked-Fresh-Cherry-Pie/Detail.aspx

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Fresh Cherry Pie

My husband never liked cherry pie, until I used fresh cherries.

1 9inch pie
1 pastry for a double-crust 9-inch pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

Preheat oven to 400 degrees F.
Place rolled out crust in bottom of pie place.
Roll out top crust and set aside.
In a large bowl combine tapioca, salt, sugar, cherries, and extracts.
Let stand 15 minutes.
Turn out into bottom crust and dot with butter.
Cover with top crust, flute edges and cut vents in top.
Place pie on foil lined cookie sheet, in case of drips.
Bake for 50 minutes, until golden brown.

http://www.recipezaar.com/52214

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Fresh Sour Cherry Pie

4 cups pitted fresh sour cherries

1-1/2 cups sugar

3 Tbsp. MINUTE Tapioca

1/4 tsp. almond extract

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 Tbsp. butter or margarine, cut up


PREHEAT oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.

PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/PiesTartsFruits/CherryPie.html

Ok, now your have 3 recipes, bet one of these is awesome! :)

Answer 2

This is a classic cherry pie recipe...I recommend using the almond extract, if you have it...

Cherry Pie

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Enjoy!!

Answer 3

Here you go. FRESH CHERRY PIE Line a pie pan with dough. 4 c. fresh sour cherries (pitted) Mix with: 2 2/3 tbsp. quick cooking tapioca 1 1/3 c. sugar 2 drops almond flavoring Let fruit mixture stand 15 minutes. Preheat oven to 450 degrees. Pour fruit into pie shell and dot with 2 tablespoons butter. Cover with well-pricked top crust or lattice. Bake about 40 minutes or longer until golden brown.

Answer 4

1 9-inch pie crust
4 cups fresh unsweetened tart cherries
1 cup granulated sugar
4 teasp. lemon juice
3 tablespoons quick-cooking tapioca or cornstarch
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
2 tablespoons butter or margarine

pit the fresh tart cherries
Combine cherries, granulated sugar, lemon juice, tapioca and almond extract in a large mixing bowl; mix well. Let stand 15 minutes.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape, or cut top crust into strips and make a lattice-top pie.
Bake in a preheated 400-degree oven 50 to 60 minutes, or until crust is golden brown and filling is bubbly.

!!! I recommend to bake the pie crust for about 10 min. before you pour in the filling. That prevents the crust to get "soggy".
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Answer 5

My tip is to not use Queen Anne cherries. They will not hold up during baking; they are designed to eat fresh.

Bake on a cookie sheet, so it won't bubble over on your oven floor. Cut slits in the top crust, to let out steam.

Answer 6

I box angel food cake
1 can pie filling, any flavor

Mix and bake at 350 for 30 minutes.