Classic Cherry Pie

Photo: Ryan Benyi; Styling: Lynn Miller
Is there anything more beautiful than a picture-perfect Cherry pie? How about a completely empty pie plate and a table surrounded by satisfied friends and family? Get baking and give us a call when it's ready.

 

Yield:

Serves 8

Recipe Time

Prep: 10 Minutes
Cook: 1 Hours
Cool: 1 Hours

Nutritional Information

Calories 474
Fat 16 g
Satfat 10 g
Protein 5 g
Carbohydrate 79 g
Fiber 2 g
Cholesterol 69 mg
Sodium 78 mg

Ingredients

3 14.5-oz. cans pitted unsweetened sour cherries, drained (about 5 cups)
1 1/4 cups plus 1 tsp. sugar
1/4 cup quick-cooking tapioca
1 tablespoon vanilla extract
1 15-oz. box refrigerated pie crusts (containing 2 crusts)
1 large egg

Preparation

1. In a bowl, mix cherries, 1 1/4 cups sugar, tapioca and vanilla. Let stand for 15 minutes, stirring occasionally. Preheat oven to 375ºF. Line a rimmed baking sheet with foil and place in lower third of oven.

2. Unroll one pie crust; transfer to a 9-inch pie plate. Pour in filling. Unroll second crust and cut into 3/4-inch strips with a sharp knife. Place half of dough strips across pie, spacing evenly. Arrange remaining strips in opposite direction atop first, lifting strips and weaving to form a lattice. Press ends to edge of bottom crust; trim overhang. In a bowl, whisk egg with 1 tsp. water. Brush over crust; sprinkle with remaining 1 tsp. sugar. Place pie on baking sheet in oven and bake until crust is golden brown and filling is bubbling, about 1 hour.

3. Remove pie from baking sheet. Place on a wire rack to cool for at least 1 hour before slicing and serving.

Note:

July 2010