Serve with scoops of vanilla ice cream.
Ingredients
Makes 8 servings
Crust
Filling
For crust:
Step 1
Whisk milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes.
Meanwhile, prepare filling:
Step 2
Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine. Add cherries and toss to blend. Let stand 30 minutes.
Step 3
预热烤箱至400°F。推出更大的面团磁盘on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish. Roll out second disk on lightly floured work surface to 12x8-inch rectangle. Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips. Spoon cherry filling into crust. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with egg glaze. Sprinkle 1/4 cup sugar over lattice.
Step 4
Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.
Test-kitchen tip:
Step 5
A fluted pastry wheel will cut lattice strips with pretty scalloped edges, but a sharp knife works fine, too.
Leave a Review
Reviews (17)
Back to TopA delicious pie! Not too sweet and lots of flavor. I've made it both following the original recipe and making some tweaks. Our favorite: half butter and half shortening (instead of all shortening); no orange juice (but included the rind); no almond extract; replaced cinnamon with 1/2 teaspoon of ground cardamom.
jmicaela
7/21/2019
I recently made this pie for work and everyone enjoyed it. I did substitute arrowroot powder for cornstarch as that's what I had on hand. I thought the consistency of the fruit filling was just right. I also used a raw store bought crust instead of the crust recipe which was included. I served it with chocolate ice cream which seemed to nicely complement the cherry flavor. I think that fresh, sweet in-season cherries are perfect for this recipe.
zucrebaby
Washington state
8/2/2015
My brother-in-law praised this pie, "You've made a lot of good things over the (40)years, but this is the BEST!"
caroline1950
Louisiana
8/14/2011
Loved this pie. I did not add the cinammon, but otherwise followed the recipe. I did find it too liquidy, but after pulling it out of the oven I carefully poured the juice off into a separate bowl, and then the pie set beautifully. I saved the extra juices to pour over vanilla ice cream - yummy. I guess you could add more corn starch, but I was so happy with the final result I wouldn't change it, and just pour off the extra juice for another dessert. A great pie!
Anonymous
Nova Scotia
7/11/2010
I did not care for this recipe. Although some people liked it fine, I really didn't think that the nutmeg and cinnamon did much of anything for the taste of the cherries. With the fresh cherries I used, I feel like it could have been wonderful, but the spices really killed the cherry flavor. Not great.
MollyGreer
7/4/2009
Yum! I used fresh sweet cherries from a friend's tree, poured off the extra juice (in accord with suggestions from other reviewers) , used a tangerine juice/peel instead of orange (there weren't good looking oranges at the store) and a bit less sugar than suggested, and a pre-made crust (due to time constraints). I would probably use less cornstarch next time, as I like the filling to be somewhat runny; as written the result was sort of unnaturally cohesive. The orange/almond/cinnamon combination provided a rich counterpoint to the bright, fresh cherry taste without overwhelming the cherries. Easy as could be!
dormanesq
San Francisco
6/20/2009
First of all, the cherries were too sweet. Don't use sweet cherries. I used fresh cherries and combined with the extra juice and such, it was WAY too watery. Don't add any juice or water or anything. I won't make it again just because it was a lot of work and nobody ate it after one bite.
Vettle
Canada
7/28/2005
Although it took me a long time to prepare, the end results was a hit with my family. Next time I make this again, I'm going to reduce the amount of orange peel, it was a little too strong for my liking. I used frozen organic cherries which were great, but I should have drained the water when it defrosted. I ended up spooning some of the extra juice out for fear of it bubbling over. It was the first time I baked a cherrie pie and it won't be the last.
jmaugel
Chelmsford, MA
4/12/2005
this was the best dessert i have ever made and would suggest it to anyone i found it hard to cut because it was so nice. the directions were a little confusing, but for the most part it was delicious!
Anonymous
Santa Clarita, CA
3/14/2005
I made this pie last night for the first time and it was great. Tasted good and was easy to make.
Anonymous
Mississauga, Ontario
7/6/2004
Thought I would give sweet cherries a try and, NO, sour (tart) cherries-fresh or frozen- are the only ones to use for a cherry pie. personally, i buy mine frozen from a place in Michigan in 10 lb bags. makes about 6 pies with a bit of cherries leftover for someting else. Use Rose Levy B's pie crust recipe from the Bible.
Anonymous
boston
6/1/2004
This had an unusual flavor but I enjoyed it with a la mode(french vanilla) and I used unsalted butter instead of shortening for the crust.
Anonymous
Newport, North Carolina
9/7/2003
Fresh cherry pie.... can't beat it. Pie crust is not overly flaky but very tasty. Omitted the cinnamon. Have made this many times with great results. Fresh cherries are much better than frozen.
( )
Sutton, ON
8/29/2003
Bing cherries alone don't add up to a good pie. Ranier or a 50% mix of Ranier and Bing works much better.
Anonymous
FL
8/28/2003
You can't make a good cherry pie from fresh cherries, especially dark cherries. Cherry pies should be made from tart cherry's, which are difficult to find fresh but can be found frozen. Frozen is fine; doesn't take anything away from the pie.
Anonymous
Los Angeles, CA
8/27/2003
