Easy Cherry Pie Recipe | Dessert | Homemade - Here is yet another one folks. If you're looking for a dessert that has a fruit filling (cherries) then you've come to the right place. It doesn't get any easier than this! Only a few ingredients and you'll be in the oven in no time! In this video I used Frozen Cherries because they are already pitted. Makes the prep time extremly fast and efficient.
So if your new to baking and want to learn how to bake or even a seasoned vet in the baking department this is still a good receipe, enjoy!
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Welcome back to my channel, Smokin' and Grillin',
and today, we makin' a cherry pie with me, A.B.
Now, if you guys been followin' me,
you know this is the channel
that's takin' the mystery outta this cookin',
you know, simplifying these recipes,
but this one right here,
I don't even know if I could work my magic on it.
You talkin' about simple, this is the one.
So listen, if you like cherry pie,
or if you want any other type of fruit,
and you like just a fruit-filled pie,
this is the recipe for you.
Not a whole lotta ingredients,
I feel like I'm over-talkin' it,
and with that being said, you guys,
we finna jump right into this video.
Now for the ingredient list.
As you can see, it's not a whole lotta ingredients.
You got cornstarch, which is a third of a cup.
You got a salt, enough just to get a couple of pinches,
and there you saw the sugar, that's white sugar,
and we use a third of a cup of that,
and this right here is the ready-made pie crust.
You know what, it comes two in one box,
but you're gonna need two boxes
just so you can do your lattice top,
and that right there is your dark cherry,
you know, two and a half pounds.
Listen, I use frozen cherries,
just because, listen, they've already been,
you know, pitted and stemmed, you know what I mean?
So it's just super easy.
All you gotta do is make sure they're thawed,
you know, rinse them in a colander,
and then after they're rinsed and they're completely dry,
then you wanna go ahead and put them in a bowl, as you see,
and then add all of your dry ingredients,
and that right there, I say a couple of little pinches
of salt for last, and then here, listen,
you don't wanna beat them up too much,
you know, just moving them around,
because they're gonna be, you know, nice and soft,
you know, so I just move them around.
Of course, you can see a little bit of cornstarch on there,
but that's no problem.
Just leave them like that,
and then just go ahead and set them to the side.
Once you got everything, you know, mixed up pretty good,
and then we're gonna work on our pie crust.
Now, after you roll out your pie crust,
you wanna go ahead and, you know, handle it with some care.
If you don't, if it's at, when it's at room temperature,
it'll kinda tear, but that's no problem.
Just go ahead and set it in your pie pan,
and then just start working it around,
and then you can close them, you know,
as you just work it around.
As you see right there, you kinda like just molding,
almost like when we were kids playing with Play-Doh.
Really, it's just that easy.
So after you're done, go ahead,
we're gonna set that off to the side,
and then we're gonna go ahead and get our cherries.
Now, it's best if you get yourself a spoon
that has some holes in it
so that you can drain some of the juices.
And what I'm showing to you right there
is you can see as it was sitting,
and it sat for about 10 minutes,
it just started, you know, releasing some of the juices,
and you don't wanna put that in your pie filling
because it'll make your pie crust salty.
And now, right here, this point right here,
you drain, you scoop, you drain, and you fill.
And then when you're done there,
we're gonna go ahead and move on to our next pie crust.
And what we're gonna do is start building that lattice top.
Now, when you see this,
you wanna remember, handle it with care
because at room temperature, it will tear easy.
So what I do is I start in the middle.
That's what you wanna do, start in the middle,
and you wanna cut a one-inch strip out.
The size is up to you, what size you wanna use.
I think one inch is like a good size.
It looks cosmetically, you know, like nice.
And if you start in the middle,
that'll be the longest piece.
So you lay that in the middle
and you start working your way towards the edge
and those shorter pieces will just be,
you know, lined out perfectly.
You won't have a lot of overage.
Now, once you're done laying your top on,
all of the overage that you have,
you wanna go ahead and just fold it back
as you see right there.
And again, we're just gonna work it into the existing crust,
you know, just like it was plated on.
I hate to keep using that, y'all, but that's the truth.
Now, here it says one egg.
I forgot to show you guys that in the very beginning,
but this part right here is really essential.
Listen, get yourself one egg, beat it in a, you know,
in a bowl and then take a brush
and you wanna go ahead and brush that on your pie crust
because that right there is what's gonna help it brown.
So you just wanna brush all of the pie crust,
including the lattice part, everything.
And then when you're done with that,
it's time to go ahead and get our oven preheated.
Now, we're gonna preheat our oven to 350 degrees.
I'm using my Breville Smart Oven Air.
Me being on the road, I travel with that.
That right there is a must-have for myself.
It's almost like I'm at the house.
So once it's ready, you can go ahead and put it inside.
Now, here's the little trick right here.
I suggest that you watch it.
Once it's ready, 350 degrees for 45 minutes, I watch it.
I watch how the top is browning.
Once I've received and have the look that I'm looking for,
as far as the top being brown,
I go ahead and just put a sheet of aluminum foil
over the top and then I let it cook for the remaining time.
I can't really give you a exact time
when the top will be that way
because every oven is different.
This part right here, you just wanna go ahead
and make sure you keep your eye on it.
And then after 45 minutes, she's ready.
Go ahead and remove that foil, slide it out,
and there you go, folks.
You got cherry pie right there.
That right there, listen, I made it out of dark cherries.
You can make it out of the bright red cherries,
whatever you wanna do, but that right there, that's the one.
So tell me what you guys think about that there.
Super easy, huh?
You know what?
It's almost like, you remember this?
You remember when we used to make strawberry shortcakes?
You put the strawberries in a bowl,
hit it with that sugar,
and let it just turn to that, just like that.
That ooey, but this is it right here,
and we're using cherries.
So I hope you guys like what you saw.
Now, if you're new to my channel,
let me go ahead and take the time
and just go ahead and say, hey, welcome to my channel.
You know, if you like what you saw,
smash that like button.
Don't forget to subscribe
to see more video content like this.
Hey, listen, I know my channel's called Smokin' and Grillin',
you know what, but we doing everything.
We grillin', smokin', cookin', and bakin'.
So with that being said, you know what?
Thank you guys for watching,
and if you guys have any suggestions,
go ahead and leave me a comment
down in the comment section below,
and let me know, you know, what would you like to see?
And with that being said, you guys, I'm out.
Peace.
