Introduction
Craving a classic, comforting dessert that’s bursting with tart cherry flavor? Cherry Pie III is the perfect choice! This traditional pie features a flaky, homemade double crust filled with a juicy, sweet-tart cherry filling, enhanced with a hint of almond extract for depth. Ideal for summer gatherings, holiday feasts, or a cozy family dessert, this pie is straightforward to prepare and delivers nostalgic, crowd-pleasing results. Curious about how to create this iconic treat? Let’s dive into this detailed recipe that’s sure to become a cherished favorite!
Overview: Why Cherry Pie III Is Special
Cherry Pie III is a timeless dessert that showcases the vibrant, tart flavor of sour cherries, thickened into a luscious filling with cornstarch and balanced with sugar. The buttery, homemade crust provides a flaky, golden encasement, while the touch of almond extract elevates the filling with a subtle, nutty note. This recipe serves 8, requires some hands-on time for the dough, but rewards with a bakery-quality pie that’s both beautiful and delicious. Its classic appeal and versatility—perfect with a scoop of ice cream or on its own—make it a standout for any occasion.
- Time Requirement:
- Prep: 30 minutes
- Chilling Dough: 30 minutes–1 hour
- Cooking (filling): 10 minutes
- Baking: 45–55 minutes
- Cooling: 2–3 hours
- Total: About 3 hours 55 minutes–5 hours 5 minutes
- Difficulty Level: Moderate. Involves making pie dough, rolling, and assembling; suitable for intermediate bakers or confident beginners.
- Why It’s Special: This recipe serves 8, offers a tart-sweet cherry flavor, and is a classic dessert. It’s great for summer or holidays, budget-friendly, and ideal for sharing.
Essential Ingredients
This cherry pie comes together with ingredients that create a flaky crust and juicy filling. Here’s what you need and why each matters:
Crust
- All-Purpose Flour (2 cups): Forms the structure of the flaky, tender pie crust.
- Salt (1 pinch): Enhances the crust’s flavor and balances sweetness.
- Shortening (1 cup, chilled): Creates a flaky, crisp texture when cut into the flour.
- Cold Water (½ cup): Binds the dough without making it tough; cold water keeps the shortening solid.
Filling
- Pitted Sour Cherries (2 cups): Provide the tart, vibrant flavor that defines the pie.
- White Sugar (1 ¼ cups): Sweetens the filling to balance the cherries’ tartness.
- Cornstarch (10 tsp): Thickens the cherry juices for a cohesive, sliceable filling.
- Butter (1 tbsp): Adds richness and a smooth finish to the filling.
- Almond Extract (¼ tsp): Enhances the cherry flavor with a subtle, nutty note.
Substitutions and Variations
- Cherries: Use frozen pitted sour cherries (thawed and drained) or sweet cherries (reduce sugar to 1 cup). Canned sour cherries (drained) can work but may alter texture.
- Shortening: Swap for chilled butter or a 50/50 mix of butter and shortening for a richer flavor.
- Sugar: Reduce to 1 cup for a tarter pie or use brown sugar for a deeper, caramel-like sweetness.
- Cornstarch: Substitute with an equal amount of tapioca starch or arrowroot powder.
- Gluten-Free: Use gluten-free all-purpose flour for the crust and ensure cornstarch is gluten-free.
- Add-Ins: Mix ½ tsp vanilla extract or a pinch of cinnamon into the filling for extra warmth.
Step-by-Step Instructions
Follow these steps to create Cherry Pie III that’s flaky, juicy, and perfectly baked:
- Make the Pie Dough:
- In a large bowl, whisk together 2 cups all-purpose flour and 1 pinch salt.
- Cut in 1 cup chilled shortening using two knives or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces.
- Gradually mix in ½ cup cold water by hand, adding just enough until the dough holds together without being sticky.
- Divide the dough in half, form into two disks, wrap each in plastic wrap, and refrigerate for 30 minutes to 1 hour to firm up.
- Prepare the Crust:
- Roll out one dough disk on a lightly floured surface into an 11-inch circle.
- Gently press it into a 9-inch pie dish, ensuring it fits snugly without stretching. Trim excess if needed and refrigerate until ready to fill.
- Roll out the second dough disk into another 11-inch circle for the top crust and place it on a plate or baking sheet; refrigerate until needed.
- Preheat the Oven:
- Preheat the oven to 375°F (190°C).
- Place a baking tray in the oven to preheat (this helps crisp the bottom crust).
- Make the Cherry Filling:
- In a medium, non-aluminum saucepan, combine 2 cups pitted sour cherries, 1 ¼ cups white sugar, and 10 tsp cornstarch.
- Let the mixture stand for about 10 minutes until the cherries release some juices.
- Bring to a boil over medium heat, stirring constantly to prevent scorching.
- Lower the heat and simmer for about 1 minute until the juices thicken and become translucent.
- Remove from heat and stir in 1 tbsp butter and ¼ tsp almond extract.
- Allow the filling to cool to lukewarm, about 10–15 minutes.
- Assemble the Pie:
- Pour the cooled cherry filling into the prepared pie crust in the pie dish.
- Cover with the top crust, trimming any excess dough. Crimp the edges with a fork or your fingers to seal.
- Cut several small vents (or decorative slits) in the top crust to allow steam to escape.
- Bake the Pie:
- Place the pie on the preheated baking tray in the oven.
- Bake for 45–55 minutes until the crust is golden brown and the filling is bubbling through the vents.
- If the edges brown too quickly, cover them with a pie shield or strips of foil after 30 minutes.
- Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack for several hours (2–3 hours) to allow the filling to set.
- Slice into 8 wedges and serve at room temperature or slightly warm, optionally with a scoop of vanilla ice cream or whipped cream.
Cooking Tips
- Chilled Dough: Keep shortening and water cold to ensure a flaky crust; chill the dough fully to make rolling easier.
- Rolling Dough: Roll dough evenly on a floured surface, turning it occasionally to prevent sticking; use a ruler to check the 11-inch diameter.
- Thick Filling: Stir the filling constantly while cooking to avoid lumps; cool it slightly to prevent a soggy crust.
- Crimping Edges: Press firmly to seal the crusts, preventing leaks; a decorative flute adds a professional touch.
- Cooling Time: Allow full cooling to set the filling for clean slices; cutting too soon can result in a runny pie.
Assembly: Building the Perfect Cherry Pie III
This pie is all about creating a classic, juicy dessert with a flaky crust. Here’s how to make it shine:
- Crust Prep:
- Cut shortening into flour until crumbly for flakiness; avoid overmixing the dough to keep it tender.
- Fit the bottom crust snugly into the pie dish, ensuring no gaps; chill to prevent shrinking during baking.
- Filling Application:
- Pour the lukewarm filling evenly to avoid softening the bottom crust; spread cherries for consistent flavor in each slice.
- Seal the top crust tightly to trap juices; cut vents to release steam and prevent a soggy top.
- Presentation Tips:
- Serve on a decorative pie plate to highlight the golden crust and bubbling filling.
- Garnish with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of ice cream for a classic look.
- Pair with coffee, tea, or a glass of milk for a nostalgic dessert experience.
Serving Suggestions
- Dessert: Serve as the star of a summer barbecue, Thanksgiving feast, or family dinner.
- Potluck: Bring in a pie carrier for easy transport; slice just before serving to maintain shape.
- Holiday: Pair with vanilla ice cream or custard for a festive treat.
- Variations: Offer with a drizzle of chocolate sauce or a sprinkle of chopped almonds for extra flair.
- Drinks: Enjoy with hot cocoa, iced tea, or a fruity red wine like Pinot Noir for a complementary flavor.
Storage and Make-Ahead Tips
This pie stores well and can be prepped ahead:
- Refrigerator: Store in an airtight container or cover tightly with plastic wrap in the fridge for up to 4 days. Serve at room temperature or reheat slices in the oven at 325°F (165°C) for 10 minutes.
- Freezer: Freeze the baked, cooled pie (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw in the fridge overnight and reheat at 325°F (165°C) for 15–20 minutes. Alternatively讼, freeze the unbaked pie and bake from frozen, adding 10–15 minutes to the baking time.
- Make-Ahead: Prepare the dough up to 2 days in advance and refrigerate, or freeze for up to 1 month. Make the filling up to 1 day ahead and refrigerate; assemble and bake the day of serving for the freshest crust.
- Serving Tip: Serve at room temperature or slightly warm for the best flavor; reheat to restore the crust’s crispness if chilled.
Recipe Variations
- Sweet Cherry Pie: Use sweet cherries and reduce sugar to 1 cup for a milder tartness.
- Lattice Top Pie: Cut the top crust into strips and weave a lattice pattern for a decorative look; brush with milk and sprinkle with sugar before baking.
- Gluten-Free Pie: Use gluten-free all-purpose flour for the crust and ensure cornstarch is gluten-free.
- Vegan Pie: Swap shortening for vegan butter or coconut oil, use plant-based butter in the filling, and ensure sugar is vegan-friendly.
- Spiced Cherry Pie: Add ½ tsp cinnamon or a pinch of cloves to the filling for a warm, spiced flavor.
Nutritional Information
- Per Serving (1 of 8):
- Calories: 400 kcal
- Protein: 4 g
- Fat: 18 g
- Carbohydrates: 58 g
- Sugar: 34 g
- Sodium: 100 mg
- Note: Values are approximate and depend on specific brands and ingredient amounts.
Conclusion
Cherry Pie III is the ultimate classic dessert, offering a flaky double crust and a juicy, tart-sweet cherry filling in every delicious bite. With its straightforward preparation, nostalgic flavors, and make-ahead versatility, it’s a must-try for summer picnics, holiday gatherings, or any special occasion. This recipe is so timeless and crowd-pleasing, you’ll want to make it a regular in your dessert rotation. So roll out that dough, simmer those cherries, and get ready to enjoy a pie that’s pure homemade bliss!
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Cherry Pie III
Description
Craving a classic, comforting dessert that’s bursting with tart cherry flavor? Cherry Pie III is the perfect choice! This traditional pie features a flaky, homemade double crust filled with a juicy, sweet-tart cherry filling, enhanced with a hint of almond extract for depth. Ideal for summer gatherings, holiday feasts, or a cozy family dessert, this pie is straightforward to prepare and delivers nostalgic, crowd-pleasing results.
Ingredients
Crust
-
All-Purpose Flour (2 cups): Forms the structure of the flaky, tender pie crust.
-
Salt (1 pinch): Enhances the crust’s flavor and balances sweetness.
-
Shortening (1 cup, chilled): Creates a flaky, crisp texture when cut into the flour.
-
Cold Water (½ cup): Binds the dough without making it tough; cold water keeps the shortening solid.
Filling
-
Pitted Sour Cherries (2 cups): Provide the tart, vibrant flavor that defines the pie.
-
White Sugar (1 ¼ cups): Sweetens the filling to balance the cherries’ tartness.
-
Cornstarch (10 tsp): Thickens the cherry juices for a cohesive, sliceable filling.
-
Butter (1 tbsp): Adds richness and a smooth finish to the filling.
-
Almond Extract (¼ tsp): Enhances the cherry flavor with a subtle, nutty note.
Substitutions and Variations
-
Cherries: Use frozen pitted sour cherries (thawed and drained) or sweet cherries (reduce sugar to 1 cup). Canned sour cherries (drained) can work but may alter texture.
-
Shortening: Swap for chilled butter or a 50/50 mix of butter and shortening for a richer flavor.
-
Sugar: Reduce to 1 cup for a tarter pie or use brown sugar for a deeper, caramel-like sweetness.
-
Cornstarch: Substitute with an equal amount of tapioca starch or arrowroot powder.
-
Gluten-Free: Use gluten-free all-purpose flour for the crust and ensure cornstarch is gluten-free.
-
Add-Ins: Mix ½ tsp vanilla extract or a pinch of cinnamon into the filling for extra warmth.
Instructions
-
Make the Pie Dough:
-
In a large bowl, whisk together 2 cups all-purpose flour and 1 pinch salt.
-
Cut in 1 cup chilled shortening using two knives or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces.
-
Gradually mix in ½ cup cold water by hand, adding just enough until the dough holds together without being sticky.
-
Divide the dough in half, form into two disks, wrap each in plastic wrap, and refrigerate for 30 minutes to 1 hour to firm up.
-
-
Prepare the Crust:
-
Roll out one dough disk on a lightly floured surface into an 11-inch circle.
-
Gently press it into a 9-inch pie dish, ensuring it fits snugly without stretching. Trim excess if needed and refrigerate until ready to fill.
-
Roll out the second dough disk into another 11-inch circle for the top crust and place it on a plate or baking sheet; refrigerate until needed.
-
-
Preheat the Oven:
-
Preheat the oven to 375°F (190°C).
-
Place a baking tray in the oven to preheat (this helps crisp the bottom crust).
-
-
Make the Cherry Filling:
-
In a medium, non-aluminum saucepan, combine 2 cups pitted sour cherries, 1 ¼ cups white sugar, and 10 tsp cornstarch.
-
Let the mixture stand for about 10 minutes until the cherries release some juices.
-
Bring to a boil over medium heat, stirring constantly to prevent scorching.
-
Lower the heat and simmer for about 1 minute until the juices thicken and become translucent.
-
Remove from heat and stir in 1 tbsp butter and ¼ tsp almond extract.
-
Allow the filling to cool to lukewarm, about 10–15 minutes.
-
-
Assemble the Pie:
-
Pour the cooled cherry filling into the prepared pie crust in the pie dish.
-
Cover with the top crust, trimming any excess dough. Crimp the edges with a fork or your fingers to seal.
-
Cut several small vents (or decorative slits) in the top crust to allow steam to escape.
-
-
Bake the Pie:
-
Place the pie on the preheated baking tray in the oven.
-
Bake for 45–55 minutes until the crust is golden brown and the filling is bubbling through the vents.
-
If the edges brown too quickly, cover them with a pie shield or strips of foil after 30 minutes.
-
-
Cool and Serve:
-
Remove the pie from the oven and let it cool on a wire rack for several hours (2–3 hours) to allow the filling to set.
-
Slice into 8 wedges and serve at room temperature or slightly warm, optionally with a scoop of vanilla ice cream or whipped cream.
-
Cooking Tips
-
Chilled Dough: Keep shortening and water cold to ensure a flaky crust; chill the dough fully to make rolling easier.
-
Rolling Dough: Roll dough evenly on a floured surface, turning it occasionally to prevent sticking; use a ruler to check the 11-inch diameter.
-
Thick Filling: Stir the filling constantly while cooking to avoid lumps; cool it slightly to prevent a soggy crust.
-
Crimping Edges: Press firmly to seal the crusts, preventing leaks; a decorative flute adds a professional touch.
-
Cooling Time: Allow full cooling to set the filling for clean slices; cutting too soon can result in a runny pie.
FAQs
Q: Can I use frozen or canned cherries?
A: Yes! Use frozen sour cherries (thawed and drained) or canned sour cherries (drained well). Reduce sugar slightly if canned cherries are pre-sweetened; pat dry to avoid excess moisture.
Q: Why is my pie filling runny?
A: Runny filling can result from undercooking the filling on the stove, insufficient cornstarch, or cutting the pie too soon. Simmer until thickened, use the full 10 tsp cornstarch, and cool for 2–3 hours to set.
Q: Can I use a store-bought crust?
A: Yes! Use a 2-pack of 9-inch refrigerated pie crusts to save time; follow the same rolling and assembly steps.
Q: Why is my crust soggy?
A: A soggy crust can occur from a hot filling or underbaking. Cool the filling to lukewarm before adding, and bake on a preheated tray to crisp the bottom.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan shortening or butter for the crust, plant-based butter in the filling, and ensure sugar and almond extract are vegan-friendly.