The Best Cherry Pie Recipes

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees.
• Drain cherries, reserving 1/2 cup juice.
• Combine sugar, cornstarch and salt.
• Combine cherry juice, food coloring, almond extract and lemon juice.
• Add to dry ingredients, mixing well.
• Add cherries and mix well again.
• Add butter and let stand for 15 minutes.
• Pour cherry mixture into pie crust and finish top with lattice work pie crust.
• Bake for 50 to 55 minutes.

Steps:

• Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
• Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
• When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
• On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
• Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

Steps:

• Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.