Cherry Pie III

Introduction

Craving a classic dessert that’s bursting with tart cherry flavor and wrapped in a flaky, golden crust? What if you could bake a Cherry Pie III in just a few steps, filling your kitchen with the nostalgic aroma of homemade pie? This timeless recipe features a buttery double crust filled with pitted sour cherries, sweetened and thickened to perfection, with a hint of almond extract for depth. Perfect for holidays, family gatherings, or a cozy treat, this beginner-to-intermediate recipe delivers a balance of tart and sweet with a stunning presentation. Ready to create some fruity, flaky magic? Let’s chill that shortening and start rolling!

Overview

Cherry Pie III is a dessert featuring a homemade double pie crust made from flour, shortening, and water, filled with a thickened mixture of sour cherries, sugar, cornstarch, butter, and almond extract, then baked until golden. What makes it special? The tartness of sour cherries, balanced by sugar and enhanced by almond extract, pairs beautifully with a crisp, flaky crust for a classic pie experience. This recipe takes about 2 hours 45 minutes (1 hour prep and chilling, 45–55 minutes baking, plus cooling) and serves 8, making it ideal for sharing or enjoying over a few days.

• Time Requirement: 2 hours 45 minutes (1 hour prep and chilling, 45–55 minutes baking, plus 2–3 hours cooling)
• Difficulty Level: Intermediate (requires dough handling and rolling skills)
• Servings: 8 servings (1 slice per serving)

Essential Ingredients

The magic of Cherry Pie III lies in its simple, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Crust

• All-Purpose Flour (2 cups): Forms the structure of the flaky crust.
• Salt (1 pinch): Enhances flavor and balances the dough.
• Shortening (1 cup, chilled): Creates a tender, flaky texture.
• Cold Water (½ cup): Binds the dough without making it tough.

For the Filling

• Pitted Sour Cherries (2 cups): Provide the tart, vibrant flavor core.
• White Sugar (1¼ cups): Sweetens and balances the cherries’ tartness.
• Cornstarch (10 tsp): Thickens the cherry juices for a cohesive filling.
• Butter (1 tbsp): Adds richness and smooths the filling.
• Almond Extract (¼ tsp): Enhances the cherry flavor with a subtle nutty note.

Substitutions and Variations

• All-Purpose Flour: Use pastry flour for a softer crust or gluten-free flour (add 1 tsp xanthan gum if needed).
• Shortening: Swap with chilled butter or a 50/50 mix of butter and shortening for richer flavor; use vegan shortening for plant-based.
• Sour Cherries: Use frozen sour cherries (thawed and drained) or sweet cherries (reduce sugar to 1 cup); canned cherries (drained) work in a pinch.
• White Sugar: Replace with brown sugar for deeper flavor or a sugar-free sweetener (adjust to taste).
• Cornstarch: Substitute with 5 tsp arrowroot powder or 3 tbsp tapioca starch.
• Butter: Use vegan butter or omit; coconut oil adds a slight tropical note.
• Almond Extract: Swap with vanilla extract or omit for a simpler flavor.
• Vegetarian: Naturally vegetarian; ensure shortening and butter are vegetarian-friendly.
• Vegan: Use vegan shortening and butter; ensure sugar is vegan (some use bone char).
• Gluten-Free: Use gluten-free flour for the crust; ensure cornstarch and almond extract are gluten-free.

Optional Additions

• Spices: Add ¼ tsp cinnamon or nutmeg to the filling for warmth.
• Toppings: Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
• Crust: Brush the top crust with an egg wash (1 egg + 1 tbsp water) and sprinkle with coarse sugar for a shiny, crunchy finish.

Step-by-Step Instructions

Making Cherry Pie III requires some dough-handling skills but yields a rewarding result. Follow these instructions for success:

1. 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.
   • Tip: Keep shortening and water cold to ensure flakiness; avoid overmixing to prevent a tough crust.
2. Prepare the Pie Crust:
   • Roll out one dough disk on a lightly floured surface into an 11-inch circle, about ⅛-inch thick.
   • Carefully transfer to a 9-inch pie dish, pressing gently to fit without stretching; trim excess, leaving a ½-inch overhang.
   • Place the crust in the refrigerator to chill.
   • Roll out the second dough disk into an 11-inch circle, transfer to a plate or baking sheet, and refrigerate until needed.
   • Tip: Roll dough evenly from the center outward; use parchment paper to prevent sticking and ease transfer.
3. Preheat the Oven:
   • Preheat the oven to 375°F (190°C).
   • Place a baking tray in the oven to preheat, ensuring even baking and catching drips.
   • Tip: Use a sturdy, rimmed baking tray; preheating prevents a soggy bottom crust.
4. Prepare the Cherry Filling:
   • In a medium, non-aluminum saucepan, combine 2 cups pitted sour cherries, 1¼ cups white sugar, and 10 tsp cornstarch.
   • Let the mixture stand for 10 minutes until juices begin to release, stirring occasionally.
   • Bring to a boil over medium heat, stirring constantly, then lower heat and simmer until thickened and translucent, about 1 minute.
   • Remove from heat, stir in 1 tbsp butter and ¼ tsp almond extract, and cool to lukewarm, about 15 minutes.
   • Tip: Use a non-aluminum pan to prevent metallic flavors; stir constantly to avoid lumps in the filling.
5. Assemble the Pie:
   • Pour the cooled cherry filling into the chilled pie crust, spreading evenly.
   • Cover with the top crust, trimming excess to match the bottom crust’s overhang.
   • Fold the edges under and crimp to seal (use fingers or a fork for a decorative edge).
   • Cut 4–6 slits in the top crust to vent steam.
   • Tip: Work quickly to keep dough cold; ensure vents are large enough to release steam and prevent bursting.
6. Bake the Pie:
   • Place the pie on the preheated baking tray in the oven.
   • Bake until the crust is golden brown and the filling is bubbly, 45–55 minutes, checking at 40 minutes.
   • If the edges brown too quickly, cover with a pie shield or foil strips after 30 minutes.
   • Tip: Rotate the pie halfway through for even baking; bubbly filling indicates a fully cooked pie.
7. Cool and Serve:
   • Remove the pie from the oven and cool on a wire rack for 2–3 hours to set the filling.
   • Slice into 8 wedges and serve at room temperature or slightly warm, optionally with vanilla ice cream or whipped cream.
   • Pair with coffee, tea, or a glass of milk for a complete dessert experience.
   • Tip: Cool fully for clean slices; reheat slices briefly (10 minutes at 300°F/150°C) if serving warm.

Assembly

Assembling Cherry Pie III is about creating a classic, flavorful dessert with a rustic charm for a treat that’s as beautiful as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Fill the crust evenly with the thickened cherry filling and seal the top crust securely for a balanced, juicy pie.
• Preparation Tips:
  • Keep dough chilled to ensure flakiness; roll evenly to avoid thin spots.
  • Cool the filling to lukewarm to prevent melting the bottom crust; spread evenly for consistent baking.
  • Crimp edges tightly to seal in juices; cut vents to prevent the top crust from cracking.
• Presentation Tips:
  • Serve on a decorative pie plate or cake stand to highlight the golden crust and bubbling filling.
  • Garnish with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar for a classic, inviting look.
  • Pair with a holiday feast, summer picnic, or cozy dessert night for a complete dining experience, perfect for sharing with loved ones.
  • Slice neatly and plate with a drizzle of cherry juice or a scoop of ice cream, ensuring each piece shows the vibrant filling and flaky crust.

Storage and Make-Ahead Tips

Cherry Pie III is best fresh but can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Prepare the pie dough up to 2 days ahead, wrap tightly, and refrigerate; or freeze for up to 2 months and thaw overnight in the fridge.
  • Pit and prepare cherries up to 1 day ahead, store in an airtight container in the refrigerator, and mix with sugar and cornstarch day-of.
  • Assemble the pie up to 4 hours before baking, cover, and refrigerate; bake fresh for the best crust.
  • Tip: Avoid assembling too early to prevent a soggy crust; bake fresh for optimal texture.
• Storage:
  • Store leftover pie at room temperature for up to 1 day or in an airtight container in the refrigerator for up to 4 days; reheat slices in a 300°F (150°C) oven for 10 minutes if desired.
  • Tip: Cover cut edges with plastic wrap to prevent drying; refrigeration extends freshness but may soften the crust.
• Freezing:
  • Freeze the baked pie for up to 2 months; wrap tightly in plastic wrap and foil, then place in a freezer-safe container.
  • Alternatively, freeze the unbaked pie (assembled but not baked) for up to 2 months; bake from frozen, adding 10–15 minutes to the baking time.
  • Freeze pitted cherries separately for up to 6 months for future pies.
  • Tip: Thaw baked pie in the fridge overnight and reheat at 325°F (165°C) for 15–20 minutes; label with the date.

Recipe Variations

Cherry Pie III is versatile and fun to customize. Here are some creative twists to try:

• Sweet Cherry Pie: Use sweet cherries and reduce sugar to 1 cup; add 1 tsp lemon juice for balance.
• Mixed Berry Pie: Replace 1 cup cherries with blueberries or raspberries for a mixed fruit filling.
• Spiced Cherry Pie: Add ½ tsp cinnamon and ¼ tsp nutmeg to the filling for warm, cozy flavors.
• Vegan Cherry Pie: Use vegan shortening and butter; ensure sugar is vegan.
• Gluten-Free Cherry Pie: Use gluten-free flour for the crust; ensure cornstarch and almond extract are gluten-free.
• Lattice Cherry Pie: Cut the top crust into strips and weave a lattice pattern for a decorative, open top.

Safety and Tips

Preparing this pie requires some care for a safe and successful result:

• Handle Ingredients Safely: Rinse cherries thoroughly; wash hands and utensils after handling raw dough.
• Bake Safely: Use oven mitts when handling the hot baking tray; place pie on a tray to catch drips.
• Prep Safely: Use a sharp knife or cherry pitter to pit cherries; roll dough on a clean, floured surface to avoid sticking.
• Clean Up Spills: Wipe cherry juice or dough spills immediately with a damp cloth; wash saucepan and pie dish in hot, soapy water to remove sticky residue.

Nutritional Information

Per serving (based on 8 servings, 1 slice each):

• Calories: ~400 kcal
• Protein: ~4 g
• Fat: ~20 g
• Carbohydrates: ~55 g
• Sugar: ~35 g
• Fiber: ~2 g Note: Values are approximate and vary based on ingredient brands, cherry type, and crust thickness. Using less sugar or a lighter crust may reduce calories and carbs.

Conclusion

You’re now ready to create Cherry Pie III that’s as classic as it is delicious! This 2-hour 45-minute recipe is perfect for holidays, picnics, or anytime you crave a tart, flaky dessert. With its juicy cherry filling and buttery double crust, this pie is a guaranteed crowd-pleaser. Feel free to tweak the spices, cherries, or crust style to make it your own. Roll that dough, simmer that filling, and enjoy every tart, golden bite. Happy baking, and savor the cherry pie bliss!

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FAQs

1. Can I use frozen or canned cherries?
Yes! Use frozen sour cherries (thawed and drained) or canned sour cherries (drained well); reduce sugar to 1 cup if using sweetened cherries.

2. Is this pie very tart?
Sour cherries give a tart flavor, balanced by sugar. For a sweeter pie, use sweet cherries or increase sugar to 1½ cups.

3. Can I make this vegan?
Yes! Use vegan shortening and butter; ensure sugar and almond extract are vegan.

4. Why is my crust soggy?
A hot filling or underbaking can cause this. Cool the filling to lukewarm and bake on a preheated tray until golden.

5. Can I serve this warm?
It’s best cooled for 2–3 hours to set the filling, but you can serve slightly warm with ice cream for a softer texture.

6. How do I pit cherries easily?
Use a cherry pitter or push a straw through the center to remove the pit; wear gloves to avoid staining hands.

7. Can I prep this for a gathering?
Yes! Bake up to 1 day ahead, store at room temperature, or assemble and refrigerate unbaked pie for up to 4 hours before baking.

8. What’s the best way to store leftovers?
Store at room temperature for 1 day or in the fridge for 4 days, tightly wrapped; freeze baked or unbaked pie for 2 months.