Recipe by USA WEEKEND columnist Pam Anderson
"Cherry pie is just about the easiest fruit pie to make. Sour cherries -- the kind you need for pie -- are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. Just drain, dump, sweeten, flavor and thicken, and you're in business."
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2 1/4 cups
butter, cut into 1/2-inch cubes and frozen
vegetable shortening, in small pieces, frozen
very cold cream cheese, in small pieces
3 (16 ounce) cans
water-packed red, tart, pitted cherries, drained and juice reserved
butter, in small pieces
egg white, lightly beaten
1 1/2 tablespoons
I am no pie baker!!! But this pie was so easy and delicious!!! The easiest pie crust I ever made. The pie looked just like the picture!!!!!It is worth trying. Only one drawback...the cherries cost about $10.00!!! But still worth it!!
I tried this recipe, thinking that the cream cheese in the crust may prove interesting. I wasn't impressed at all. If you like a standard flaky pie crust, chances are that you wont like this recipe. The cream cheese makes this a very heavy crust with very little flavor. And I wasnt really a fan of having to "freeze" the butter and shortening ahead of time. The flavor was good, however I wouldnt consider this recipe very easy.....not that it was hard, just a few too many steps for my taste.....My lesson learned.....stick to your standard pie dough recipe. As for the cherry pie filliing, I didnt find the instructions very explicit. I had to cook the cherry juice forever before it became a "paste"..this in turn left the cherry pie very thick and dry.
My advice: Use a different recipe...this one strikes out.
One of the best pie crusts ever. I tried this recipe out of one of Pam Anderson's cookbooks, and this pie is phenomenal. It's a "blow-your-mother-in-law-away" recipe.
There's a reason this pie is called "Perfect Cherry Pie". Absolutely everything about it truly is perfect. The crust is perfect-flavorful and flaky. The filling is perfect-thick and sweet and tangy. Even the recipe is perfectly easy to follow. My boyfriend told me that it was one of the best cherry pies he's ever had!
I have only made the crust, which I think is absolutely wonderful I use it as a crostata crust, this recipe makes a good size crostata, just use your favorite fruit filling, mine is apple cinnamon.
Incredibly delicious substantial crust and very tangy cherry filling. I didn't have the oven tiles, but baked on a flat pan and it cooked properly. After cooling an hour, we cut the first piece and the cherries dumped out (the filling was still pretty warm). Didn't care, but if I was doing it for company, I would make in advance and refrigerate so that wouldn't happen, hopefully. The best!!!
I made this pie as instructed and it turned out beautifully. Next time I would combine my potato starch and sugar before adding the juice as I had a few lumps and had to run it through a strainer.
I thought the filling was delicious and a good balance of tart/sweet, but my husband who was raised on canned cherry pie filling didn't like this as well. Since the ingredients for this recipe made the finished product cost close to $12, I probably won't make it for him again.
Oh wow! This was a really great cherry pie that isn't too overly tart (like so many are). The only change that I made was that I had an extra Granny Smith apple left over from making apple pies so I sliced it up and added it to the cherries. It gave it that little something extra. And the crust was so good! I put it in the fridge for 1 hour then in the freezer for one hour. It was rich but a little flakey. And instead of just brushing on egg white I used an egg wash (1 part egg white and 1 part water). The crust goldened up so nicely!
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Cherry Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 436
** Calories from Fat: 180
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