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Cherry pie has been around for centuries and the recipes have been passed down through the generations. The earliest known recipe for cherry pie dates back to the 16th century. This recipe was for a “pye” made with cherries, but it was not until the 18th century that the term “cherry pie” was first used.
Cherry pie recipes began to appear in American cookbooks in the late 18th century. The first known recipe for cherry pie in an American cookbook was published in 1796. The recipe was for a “Cherry Bounce”, which was a type of cherry liqueur.
The first recipe for cherry pie that used canned cherries was published in 1864. This recipe was for a “pie filling” made with canned cherries, sugar, and spices.
Making a cherry pie is a great way to bring out your baking skills! When making a cherry pie, it is important to use ripe and juicy cherries. If you are using canned cherries, make sure they are packed in light syrup or juice. Next, you'll want to make sure your crust is flaky and delicious. If using frozen pie crust, follow the directions on the packaging. Finally, use a thickener such as cornstarch or tapioca to give your cherry pie the right amount of consistency. With a little patience and attention to detail, you will have a delicious cherry pie in no time!
1. Add a bit of lemon juice to freshen up the flavor. 2. Add a pinch of cinnamon for a hint of sweetness and spice. 3. Sprinkle in a few drops of vanilla extract for a richer flavor. 4. Stir in some slivered almonds for a nice crunch. 5. Top with a dollop of whipped cream for a delicious finishing touch.
To avoid a soggy bottom, pre-bake the crust before adding the filling. To pre-bake the crust, line the raw crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F for 12-15 minutes. Then, remove the parchment paper and weights, and bake for an additional 5-7 minutes. This will help the crust to stay crisp and prevent a soggy bottom.
The most common way to thicken a cherry pie is to add a thickener, such as cornstarch or tapioca. To use cornstarch, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir the mixture until there are no lumps. Then, stir the mixture into the cherry pie filling and stir until it is evenly blended. To use tapioca, mix 2 tablespoons of tapioca with 2 tablespoons of cold water in a small bowl. Stir the mixture until there are no lumps. Then, stir the mixture into the cherry pie filling and stir until it is evenly blended.
There are many kinds of cherries that can be used to make a delicious pie. Popular varieties include Bing, Rainier, Montmorency, and Balaton cherries.
Cherry flavor can be enhanced with complementary flavors such as almond, vanilla, cinnamon, nutmeg, and other spices. Fruits such as orange or banana can also be used to enhance the cherry flavor.
It depends on the type of pie. For fruit pies, it is usually recommended that the filling be cooked before baking. For cream pies, the filling is generally cooked on the stovetop before being added to the pie crust.
1. Add spices. To bring out the flavor of canned cherry pie filling, you can add different spices like cinnamon, nutmeg, or allspice to the filling. ...2. Add a liqueur. Adding a spoonful of your favorite liqueur to canned cherry pie filling will help to enhance the flavor. ...3. Add zest. ...4. Add a little sugar. ...5. Add a few drops of almond extract. ...6. Toast the nuts.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|vanilla ice cream|
|apple cider vinegar|
|cherry pie filling|
|sour cherries sour cherry|
|cherry pit whipped cream|
|fashioned pie dough|
|lemon lemon juice|
|shots white rum|
|rolled pie crust|
|sweet cherries bing|
|pie crust pie crust|
|special equipment safe glass|
|light corn syrup|
|unbaked double pie crust|