Cheery Pie
A classic cherry pie with a flaky homemade crust and sweet cherry filling, perfect for dessert gatherings or family treats, offering a balance of tart and sweet flavors.
Ingredients
Instructions
- Cut shortening and salt into flour until pieces are like small peas.
- Add water and mix with a fork until moist.
- Divide dough in half.
- Flour the counter and roll out each dough portion with a rolling pin.
- Place one rolled-out crust into a pie plate.
- Pour cherry pie filling into the crust, then add 1 tablespoon of butter on top of the filling.
- Roll out the second dough and place it over the filling.
- Make air vents in the top crust.
- Bake at 400°F for 45 minutes or until the crust is lightly browned.
Tips & Substitutions
For a flaky crust, ensure your shortening is cold when cutting it into the flour. If you need a dairy-free option, consider using coconut oil as a substitute for shortening. Additionally, adding a teaspoon of sugar to the crust can enhance the flavor, especially when using tart cherries. If you're looking for a twist, try incorporating a pinch of almond extract to the filling for a nutty aroma.
Serving Suggestions
Serve your cherry pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with coffee or a tart cherry juice for a refreshing beverage option. For a complete meal, consider serving it alongside a simple green salad to balance the sweetness of the pie.
Storage & Reheating
Store leftover cherry pie in the refrigerator, covered with plastic wrap or in an airtight container, to keep it fresh for up to 3 days. If you want to reheat it, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help preserve the crust's texture and prevent it from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheery Pie contains roughly 533 calories, with 0g protein, 0g carbohydrates, and 60g fat. Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned filling?
Absolutely! If you opt for fresh cherries, you'll need about 4 cups, pitted and halved. Toss them with 1 cup of sugar, 2 tablespoons of cornstarch, and a tablespoon of lemon juice before pouring into the crust. This will help thicken the filling as it cooks.
What should I do if my pie crust cracks while rolling?
If your pie crust cracks, don’t worry! Simply use your fingers to patch it up with small pieces of dough. You can also sprinkle a little flour on the surface to prevent sticking. Keeping your dough cold and adding a bit more water can help make it more pliable.
Can I make the pie crust ahead of time?
Yes, you can prepare the pie crust in advance! Wrap the formed dough in plastic wrap and refrigerate it for up to 2 days. For longer storage, freeze it for up to 3 months. Just thaw it overnight in the fridge before rolling it out for your pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).