All-American Cherry Pie

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This recipe took home top prize in Country Living‘s inaugural “Country’s Best Cherry Pie” contest! Allison Schneider grew up with her very own cherry tree on her hometown farm in Malcolm, Nebraska (population: 395), and those cherries came in handy when it was time to enter our inaugural pie contest. Here’s her winning recipe. (P.S. Here’s how to make the American Flag version of this cherry pie!)

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  • 2 refrigerated pie crusts (from one 14/1-oz. box)
  • 7 1/2 c. fresh tart cherries, pitted and drained
  • 2 c. sugar, plus more for sprinkling
  • 3 tbsp. instant tapioca
  • 1 tbsp. fresh lemon juice
  • Pinch ground nutmeg
  • 1/4 tsp. kosher salt
  • 1 tbsp. pure vanilla extract
  • 3 tbsp. salted butter, cut into small pieces
  • Vanilla ice cream, for serving

Directions

    1. Step 1Preheat oven to 425 degrees F with
      rack in the middle position. Line a rimmed baking sheet with foil.
      Roll one pie crust to a 13″ circle. Transfer to a 9″ pie pan.
    2. Step 2Combine cherries, sugar,
      tapioca, lemon juice, nutmeg,
      salt, and vanilla in a bowl until
      well coated. Let stand 15 minutes,
      then transfer to pie plate. Top
      with butter.
    3. Step 3Cut remaining pie crust into
      3/4″ strips; discard trimmings.
      Weave strips into a lattice pattern
      over fruit. Fold bottom overhang
      over lattice edges and crimp to
      seal. Sprinkle with sugar.
    4. Step 4Bake, on prepared baking
      sheet, until crust is golden brown,
      18 to 20 minutes. Reduce oven
      to 375 degrees F and bake until filling
      is bubbling, 35 to 40 minutes
      (cover crust with aluminum foil
      or a pie shield if it becomes
      too dark). Cool.
    5. Step 5 Serve with ice cream.

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