Cherry Pie

Name: Cherry Pie
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: American,
Ingredients: 4 1/2 cups fresh or frozen cherries pitted and halved; 2/3 cup sugar; 1/4 cup cornstarch; 1 tbsp fresh lemon juice; 1 tbsp pure vanilla extract; 1 tbsp unsalted butter cut into small cubes; 1 egg beaten; 1 tbsp water; 1 package (14.1 oz) refrigerated pie crust; Coarse sugar for sprinkling on crust

McCormick® Pure Vanilla Extract, fresh lemon juice, and sugar transform fresh or frozen pitted cherries into a delightfully sweet cherry pie filling in this homemade cherry pie recipe. Made with a refrigerated pie crust, cherry pie doesn’t get any easier – or... Read More Read Less

30m

PREP TIME

1hr 15m

COOK TIME

367

CALORIES

10

INGREDIENTS

Servings: 8

Ingredients

4 1/2 cups fresh or frozen cherries, pitted and halved
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1 tablespoon unsalted butter, cut into small cubes
1 egg, beaten
1 tablespoon water
1 package (14.1 ounces) refrigerated pie crust
Coarse sugar, for sprinkling on crust

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Mix cherries, sugar, cornstarch, lemon juice and vanilla in large bowl. Refrigerate while preparing pie crust.
2 Prepare pie crust as directed on package for 2 crust pie. Roll each crust into 12-inch circle on lightly floured surface. Press 1 crust into bottom of 9-inch pie plate. Cut remaining crust into 10 strips, about 1-inch wide. Refrigerate strips until ready to assemble pie.
3 Remove cherries from refrigerator spoon into prepared bottom crust using a slotted spoon. Reserve remaining liquid. Place pie in refrigerator.
4 Transfer liquid from cherries to small saucepan. Bring to simmer on medium heat. Cook about 4 to 5 minutes or until slightly thickened. Remove from heat and cool 5 minutes. Remove pie from refrigerator and pour syrup evenly over top of filling. Dot with butter.
5 Arrange refrigerated pie dough strips over top of filling to create a lattice (see Tip below for detailed instructions). Trim dough strips about 1/2-inch longer than bottom pie crust. Fold strips underneath crust and pinch to adhere. Crimp or flute edges of crust, as desired.
6 Mix egg and water in small bowl; brush top crust of pie with egg wash. Sprinkle with coarse sugar. Plate pie plate on large rimmed baking sheet.
7 Bake on bottom rack of oven 20 minutes. Reduce oven temperature to 375°F. Bake 30 to 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack 3 to 4 hours or until completely cool before serving.

Test Kitchen Tips: • How to weave a lattice top crust: Using the longer strips for the center of the pie and shorter strips for the edges, arrange 5 of the pie dough strips vertically over top of filling, leaving about 1 inch of space between each strip. Fold back every-other strip (2 & 4) to just above the midline of the pie. Place one of the longer strips across the pie horizontally, just below the fold. Fold vertical strips back down over top of the horizontal strip. Fold back the opposite vertical strips (1, 3, and 5) and place another strip below the first horizontal strip, again leaving about 1 inch of space between them. Fold vertical strips back down over top. Repeat this process with one more strip below, and then 2 strips above the first crosswise strip. Work quickly, as the warm pie filling may make the dough difficult to work with.
• To prevent crust from over-browning, after 15 to 20 minutes of baking, cover edge of crust with strips of foil.