How do you make a cherry pie?

Question

I picked some fresh cherries.
I am going to buy some pre-made crust.
what do I do now?
Ron

Answer 1

Cherry Pie

"This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category."

INGREDIENTS:
2 cups all-purpose flour
1 cup shortening
1/2 cup cold water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract

DIRECTIONS:
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.

Answer 2

FRESH CHERRY PIE

4 to 5 c. fresh or frozen pitted tart cherries
1 c. sugar
3 tbsp. tapioca
1/4 tsp. almond extract
Drop or two red food coloring
2 pie crust

In a bowl, combine tapioca and sugar. Stir in cherries and let sit for at least 15 minutes. Add almond extract and food coloring, mix well and pour into an unbaked pie shell. Cover with top crust cut 2 slits and pinch together pie crust and bake at 400 degrees for 25 to 30 minutes.

Answer 3

Baked Fresh Cherry Pie
"YUMMY-- uses fresh cherries!"

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

1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
2. 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!
3. Bake for 50 minutes in the preheated oven, until golden brown.

Answer 4

Except for using cherry as a special item in making the cherry pie, the method is more or less common to all types of pie!

Answer 5

Chocolate-Covered Cherry Pie:

Prep: 30 min., Bake: 30 min., Chill: 8 hrs. Using a convenient ready-made crust allows time to dip cherries in chocolate for an eye-popping pie topper.

1 (12-ounce) package semi-sweet chocolate morsels
1/2 cup whipping cream
1/4 cup butter, cut into pieces
1 (6-ounce) ready-made chocolate crumb piecrust
1 (21-ounce) can cherry pie filling
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 large egg
1/4 teaspoon almond extract
16 maraschino cherries with stems
2 cups frozen whipped topping, thawed

Microwave morsels and cream in a microwave-safe bowl at MEDIUM (50% power) 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency. Spoon half of chocolate mixture into piecrust. Cover and chill remaining chocolate mixture.

Spoon cherry pie filling evenly over chocolate mixture in piecrust. Place piecrust on a baking sheet.

Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth. Pour cream cheese mixture evenly over cherry pie filling. (Pie shell will be very full but will not overflow when baking.)

Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 8 hours.

Drain maraschino cherries on paper towels; pat dry.

Microwave reserved chocolate mixture at MEDIUM (50% power) 1 minute. Remove from microwave; stir until spreading consistency, reheating if necessary.

Dip cherries in chocolate mixture, and place on a baking sheet lined with wax paper; chill 15 minutes. Spread remaining chocolate mixture evenly over top of pie. Spoon 8 dollops of whipped topping around outer edge of pie; place 2 chocolate covered cherries in center of each dollop.

Yield: Makes 8 servings

Answer 6

Hi !!!
Here you go...

Cherry Pie

Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 12 servings

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.

---------OR THIS ONE...ENJOY!!!

Prize Winning Cherry Pie

1 cup Sugar
3 tablespoons Cornstarch
1/4 teaspoon Salt
2/3 cup Grenadine syrup
2 (16-ounce) pkg frozen cherries, thawed
1/2 teaspoon Almond extract
2 tablespoons Butter or margarine
Pastry for double-crust 9-inc
2 teaspoons Milk
(OR)
* Substitute
2 Pounds fresh cherries -- pitted
1/4 cup Cornstarch

Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps. Stir grenadine syrup into sugar mixture. Cook over medium heat until smooth, stirring constantly. Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice. Add almond extract and butter, stirring until butter melts; cool. Roll out half of pastry to 1/8" thickness on a lightly floured surface. Place in a 9" deep-dish pie plate; trim off excess pastry along edges.

Pour cooled cherry mixture into pastry shell. Roll remaining pastry to 1/8" thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Brush top of pastry shell lightly with milk. Bake at 400ºF for 55 minutes or until golden brown. Cool pie before serving.

Yield: one 9-inch pie.

** NOTE: Two pounds fresh cherries, pitted, may be substituted for 2 (16-ounce) packages frozen cherries; use 1/4 cup cornstarch instead of 3 tablespoons.

Answer 7

Really, now, how do you make a cherry do ANYTHING, let alone pie?
I can barely make my cherry wash the car.

Answer 8

Go to allrecipes.com. I haven't made one in awhile and have forgotton how much sugar and flour to put in. Good luck,,,sounds good.

Answer 9

go to kraft food.com or betty corcker.com
they will have some helpful suggestions.