Impress your guests with these sweet-tooth approved recipes!
There is nothing sweeter than cherries in the summertime, and we’re ready to help you create a crowd-pleasing dessert! Kayley McCabe of The Kitchen McCabe shares four easy ways to pit cherries, step-by-step instructions on how to bake a blue-ribbon pie, and three simple recipes utilizing cherry pie filling, all featuring our delicious World Famous Cherries.
Watch the videos now:
Ingredients
- 6 c Stemilt dark-sweet cherries
- 1 c sugar
- 5 tbsp corn starch
- 1 lemon
- 1 splash vanilla
This perfect cherry pie filling is great not only for pies, but other cherry desserts too!
Instructions
- Pit Stemilt dark-sweet cherries into a large bowl
- Add sugar and corn starch to bowl
- Add lemon juice and splash of vanilla to the mixture
- Toss together with your hands until every cherry is coated evenly
Nutritional Information
Per Serving
- Calories: 99
- Fat Content: 0 g
- Cholesterol Content: 0 g
- Sodium Content: 4 mg
- Carbohydrate Content: 24.7 g
- Fiber Content: 0.4 g
- Sugar Content: 22 g
- Protein Content: .4 g
Ingredients
- 2 1/2 c all-purpose flour
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 12 tbsp butter, cubed
- 1/4 c shortening
- 2 tbsp ice water
- 1 egg
- 1 tbsp milk
- Sprinkle coarse sugar
Kayley McCabe shares her recipe for the perfect pie crust at home.
Instructions
- Add all-purpose flour, granulated sugar salt to the base of a food processor. Add the lid and pulse a few times to combine the ingredients.
- Add cubed butter and shortening to the food processor, place the lid back on and pulse several times until the fats break down to the size of a pea.
- Add ice water into the food processor and pulse a few times until the dough starts to come together (don’t overwork the dough or you’ll end up with a tough crust). You may need a few more tbsps of water so starting with two will let you see how much more you need to add.
- Roll the dough into a ball and cut it in half (one half for the bottom of the crust and one half for the top). Wrap one half in plastic wrap so it stays moist and place it into the fridge to chill.
- Place the second half on a piece of parchment paper and press it down slightly into a circular shape.
- Place another sheet of parchment paper on top of the pie dough and roll it out into a circle that is about 1/8 of an inch thick.
- To make sure the dough is wide enough to cover the pie dish, take a towel and line it down the sides and bottom of the pie dish to see how long it is, pull it straight and make sure there’s enough crust to cover that length.
- Once your dough circle is the right size, pull off the top layer of parchment paper and discard. Then, lightly dust the top of the dough with flour and spread it across.
- Flip the dough over onto your pie dish and slowly peel away the parchment paper while lightly pressing the dough into your dish.
- Cut away the excess dough with a small paring knife while running it right along the edge of the dish.
- Pour in your cherry pie filling and set aside.
- To make the lattice crust, take out the other half of chilled dough from the refrigerator and roll between two pieces of parchment paper to the thickness of 1/8 inch. Then, remove top later of parchment paper.
- Cut the dough into 1 1/2 inch wide strips and place strips across the cherry pie filling, placing longer strips in the middle and shorter towards the sides.
- Turn the cherry pie and pull every other strip of dough back to start weaving the lattice crust.
- Repeat until strips are covering the rest of the cherry pie.
- Roll down the dough along the sides to make a nice edge on the crust.
- Make an egg wash by mixing the egg with milk and brush the pie crust to give it a glossy brown finish.
- Sprinkle a dusting of coarse sugar over the pie crust to give it a beautiful finish.
- Add a loose and high tinfoil tent to keep the crust from burning in the oven.
- Bake at 375 degrees for 120 minutes. 60 minutes in, remove the tinfoil and place back into the oven for the remaining time.
- Let the pie cool for several hours to let the pie filling set up and so it won’t spill out when cutting into it. Enjoy!
For Cherry Hand Pies, you’ll need this Perfect Cherry Pie filling recipe here. For the pie dough, you’ll need this Perfect Pie Crust recipe here. Per Serving For Cherry Pop Tarts, you’ll need this Perfect Cherry Pie filling recipe here. Per Serving For the Cherry Ice Cream Topping, you’ll need this Perfect Cherry Pie filling recipe here. Per Serving
Ingredients
Another great way to use our perfect cherry pie filling is in these delicious hand pies
Instructions
Nutritional Information
Ingredients
These cherry pop tarts are perfect for dessert or breakfast.
Instructions
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Perfect for ice cream, yogurt and so much more!
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