Pioneer Woman Cherry Pie Recipe

Pioneer Woman Cherry Pie

This easy and delicious cherry pie recipe is perfect for a quick dessert. With a buttery, flaky crust and a sweet cherry filling, it’s sure to impress. You can use fresh or frozen cherries, making it a flexible treat. Enjoy it hot or chilled, with a scoop of creamy vanilla ice cream on top!

Ingredients Needed

For the crust:

  • 1 1/2 sticks cold salted butter, cut into pieces
  • 3/4 cup cold vegetable shortening, cut into pieces
  • 3 cups all-purpose flour, plus extra for dusting
  • 2 large eggs
  • 5 tbsp cold water (75ml)
  • 2 tbsp sugar (25g), plus extra for sprinkling
  • 1 tbsp white vinegar (15ml)
  • 1 tsp kosher salt

For the filling:

  • 6 cups fresh Bing or other sweet cherries, pitted
  • 1 cup sugar
  • 2 tbsp balsamic vinegar
  • 1/4 cup cornstarch
  • 1/4 cup lemon juice (from about 2 lemons)

For serving:

  • Vanilla ice cream

How To Make Cherry Pie Recipe

  1. Prepare the Crust: In a large bowl, use a pastry cutter to work the cold butter and shortening into the flour until it resembles coarse meal (about 3 to 4 minutes). Beat 1 egg in a small bowl and add it to the flour mixture. Stir in the cold water, sugar, white vinegar, and salt. Mix gently to combine. Divide the dough in half, shape each half into a ball, place each in a resealable plastic bag, and flatten to about 1/2 inch thick. Freeze until needed.
  2. Make the Cherry Filling: In a medium saucepan over medium heat, combine the cherries and sugar. Cook for about 5 minutes until the juices become hot and bubbly. Stir in the balsamic vinegar and cook for an additional minute. Mix the cornstarch and lemon juice in a small bowl, then add it to the cherry mixture. Stir and cook for 2 to 3 minutes until the filling becomes glossy and thickened. Remove from the heat, let cool for about 30 minutes, then refrigerate until ready to use.
  3. Assemble the Pie: Preheat your oven to 375°F (190°C) and place the oven rack in the lowest position. On a floured surface, roll out one half of the dough into an 11-inch (28cm) round. If the dough is sticky, use a spatula to carefully flip and reposition it. Transfer the dough to a 9-inch (23cm) pie pan, gently pressing it into the edges. Fill it with the cooled cherry filling. Roll out the second half of the dough into the same size and place it over the pie. Trim any excess dough and crimp the edges together to seal. Cut a few vent holes in the top crust.
  4. Final Touches: Beat the remaining egg and brush it over the top crust for an egg wash. Sprinkle with sugar. Place the pie on a foil-lined baking sheet to catch any drips and bake for about 1 hour and 10 minutes, or until the filling is bubbly and the crust is golden brown. If the crust is browning too quickly, cover the edges with foil and continue baking. Allow the pie to cool for about 2 hours before slicing.
  5. Serve: Serve slices with a scoop of vanilla ice cream for the perfect finish!
Pioneer Woman Cherry Pie

Recipe Tips

  • Use cold ingredients for the crust: Make sure the butter, shortening, and water are very cold. This helps the crust stay flaky and tender.
  • Don’t overwork the dough: When mixing the dough, handle it gently. Overworking it can make the crust tough instead of light and flaky.
  • Chill the dough before rolling it out: After shaping the dough into balls, refrigerate them. This keeps the crust from shrinking during baking and ensures it holds its shape.
  • Let the filling cool completely before adding to the pie: A hot filling can cause the dough to become soggy. Allow the filling to cool to room temperature or refrigerate it for 30 minutes.
  • Use an egg wash for a golden finish: Brush the top crust with beaten egg before baking. This will give your pie a beautiful golden color and a slight shine.

How To Store Leftovers

  • Refrigerate: Wrap leftovers cherry pie tightly and store it in the fridge for 3 to 4 days.
  • Freeze: Wrap leftovers cherry pie in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 136g)

  • Calories: 450
  • Total Fat: 25g
  • Saturated Fat: 11g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Potassium: 120mg
  • Total Carbohydrate: 53g
  • Dietary Fiber: 2g
  • Sugars: 22g
  • Protein: 3g

Try More Mary Berry Recipes:

Pioneer Woman Cherry Pie Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 10 minutesTotal time:1 hour 40 minutesServings: 10 minutesCalories:350 kcal Best Season:Suitable throughout the year

Description

This easy and delicious cherry pie recipe is perfect for a quick dessert. With a buttery, flaky crust and a sweet cherry filling, it’s sure to impress. You can use fresh or frozen cherries, making it a flexible treat. Enjoy it hot or chilled, with a scoop of creamy vanilla ice cream on top!

Ingredients

    For the crust:

  • For the filling:

  • For serving:

Instructions

  1. Prepare the Crust: In a large bowl, use a pastry cutter to work the cold butter and shortening into the flour until it resembles coarse meal (about 3 to 4 minutes). Beat 1 egg in a small bowl and add it to the flour mixture. Stir in the cold water, sugar, white vinegar, and salt. Mix gently to combine. Divide the dough in half, shape each half into a ball, place each in a resealable plastic bag, and flatten to about 1/2 inch thick. Freeze until needed.
  2. Make the Cherry Filling: In a medium saucepan over medium heat, combine the cherries and sugar. Cook for about 5 minutes until the juices become hot and bubbly. Stir in the balsamic vinegar and cook for an additional minute. Mix the cornstarch and lemon juice in a small bowl, then add it to the cherry mixture. Stir and cook for 2 to 3 minutes until the filling becomes glossy and thickened. Remove from the heat, let cool for about 30 minutes, then refrigerate until ready to use.
  3. Assemble the Pie: Preheat your oven to 375°F (190°C) and place the oven rack in the lowest position. On a floured surface, roll out one half of the dough into an 11-inch (28cm) round. If the dough is sticky, use a spatula to carefully flip and reposition it. Transfer the dough to a 9-inch (23cm) pie pan, gently pressing it into the edges. Fill it with the cooled cherry filling. Roll out the second half of the dough into the same size and place it over the pie. Trim any excess dough and crimp the edges together to seal. Cut a few vent holes in the top crust.
  4. Final Touches: Beat the remaining egg and brush it over the top crust for an egg wash. Sprinkle with sugar. Place the pie on a foil-lined baking sheet to catch any drips and bake for about 1 hour and 10 minutes, or until the filling is bubbly and the crust is golden brown. If the crust is browning too quickly, cover the edges with foil and continue baking. Allow the pie to cool for about 2 hours before slicing.
  5. Serve: Serve slices with a scoop of vanilla ice cream for the perfect finish!

Notes

  • Use cold ingredients for the crust: Make sure the butter, shortening, and water are very cold. This helps the crust stay flaky and tender.
  • Don’t overwork the dough: When mixing the dough, handle it gently. Overworking it can make the crust tough instead of light and flaky.
  • Chill the dough before rolling it out: After shaping the dough into balls, refrigerate them. This keeps the crust from shrinking during baking and ensures it holds its shape.
  • Let the filling cool completely before adding to the pie: A hot filling can cause the dough to become soggy. Allow the filling to cool to room temperature or refrigerate it for 30 minutes.
  • Use an egg wash for a golden finish: Brush the top crust with beaten egg before baking. This will give your pie a beautiful golden color and a slight shine.
Keywords:Pioneer Woman Cherry Pie Recipe

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