Sweet Cherry Pie Recipe; Bing Cherry Pie
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If you love bing cherries you are absolutely going to love this sweet bing cherry pie recipe!
Every time I make this recipe it reminds my husband of that Mother Goose nursery rhyme, Little Jack Horner. You know the one?
Little Jack Horner sat in a corner eating his Christmas pie. He put in his thumb and pulled out a plum and said, “What a good boy am I”!
Oh yeah, if you can, picture this in your mind!
Of course, my husband has to act it out too! LOL.
Actually, it really does look like a small plum on the end of his thumb. LOL
Throw Back Thursday
One of my favorite memories of making cherry pie is when we had a small cherry tree and I would make fresh cherry pie with our home grown cherries.
They weren’t bing cherries but they were just as good. Needless to say that cherry tree died. So in 2017 we planted a bing cherry tree. Unfortunately, I still buy bing cherries at the store.
The photo below was prior to my blogging days. But such a great memory that I though I would share. #TBT
Two things I recommend when pitting cherries is to wear an apron and disposal kitchen gloves . Or at least wear black clothing or something you don’t care about getting ruined.
As for the gloves, they will protect your hands and fingernail from turning black.
Cherry Pitter Stoner
Looking for a cherry pitter stoner? Check out this one here. When pitting cherries be sure all the pits are removed or someone will be making an emergency visit to the dentist.
Bing Cherry Pie Recipe
Ingredients:
Pie
- 1 box Pillsbury Pie Crust (2 crust: top and bottom)
- 4 cups fresh bing cherries (pits and stems removed)
- 1 fresh lemon juiced
- 1/2 teaspoon almond extract
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour plus more rolling out dough
- 2 Tablespoons cold unsalted butter , cut into small pieces
Almond Topping
- 2 Tablespoons whole milk
- 2 Tablespoons granulated sugar
- 1/4 cup sliced almonds
Directions:
Heat oven to 425 degrees Fahrenheit. Allow pie crusts to come to room temperature.
Combine ingredients and rest
In a large bowl combine cherries, lemon juice, and almond extract. Combine flour and sugar and add to cherries. Stir to combine and set aside for about 15 minutes.
Prepare Crusts
Lightly flour a work surface. Remove crust from packaging and unroll. Place bottom crust atop of flour and gently roll bottom crust with a rolling pin just to make it smooth. Place evenly in 9-inch glass pie plate.
Re-flour surface and gently roll out top crust just to make it smooth. Using a knife or pastry knife cut dough into 1-2 inch strips.
Fill Pie Crust
Pour cherry mixture into pie plate and dot with butter.
Make Lattice Top
To make lattice crust place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust.
Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim and seal by pinching.
Almond Topping
In a small saucepan combine milk, sugar and almonds. Cook over medium heat and bring to a boil, stirring constantly for about 2 minutes.
Brush over lattice dough.
Protect Crust Edges
To protect pie crust edges from overcooking or burning place foil around edges of pie or use a pie crust shield.
Place pie on a baking sheet covered with parchment paper. Note: this step is necessary in case the pie should boil over while baking and plus having the parchment paper in place makes for an easy clean-up.
Bake
Bake pie for 30 minutes. Remove pie shield and continue baking for 15 minutes or until crust is golden brown and juice is bubbling.
Cool on baking rack at least 2 hours prior to serving.
Serve bing cherry pie with my homemade vanilla bean ice cream.
Products Recommended or Used to Make This Recipe
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SWEET BING CHERRY PIE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
Please come back and give this recipe some stars and tell all my readers how you liked it!
Sweet Bing Cherry Pie Recipe
It's fun eating bing cherries by the handfuls wouldn't you agree? Take those cherries and make this delicious sweet almond bing cherry pie recipe.
Ingredients
Pie
- 1 package Pillsbury Pie Crust (2 crusts: top and bottom)
- 4 cups fresh bing cherries pits and stems removed
- 1 fresh lemon juiced
- 1/2 teaspoon almond extract
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour plus more for rolling out dough
- 2 Tablespoons cold unsalted butter cut into small pieces
Almond Topping
- 2 Tablespoons whole milk
- 2 Tablespoons granulated sugar
- 1/4 cup sliced almonds
Instructions
-
Heat oven to 425 degrees Fahrenheit. Allow pie crusts to come to room temperature.
-
In a large bowl combine cherries, lemon juice, and almond extract. Combine flour and sugar and add to cherries. Stir to combine and set aside for about 15 minutes.
-
Lightly flour a work surface. Remove crust from packaging and unroll. Place bottom crust atop of flour and gently roll bottom crust using a rolling pin just to make it smooth. Place evenly in 9-inch glass pie plate.
Re-flour surface and gently roll out top crust just to make it smooth. Using a knife or pastry knife cut dough into 1-2 inch strips.
-
Pour cherry mixture into a 9-inch glass pie plate and dot with butter.
-
To make lattice crust place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust.
Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim and seal by pinching.
-
In a small saucepan combine milk, sugar and almonds. Cook over medium heat and bring to a boil, stirring constantly for about 2 minutes.
Brush over lattice dough.
-
TIP:
To protect pie crust edges from overcooking or burning place foil around edges of pie or use a pie crust shield.
Place pie on a baking sheet covered with parchment paper. Note: this step is necessary in case the pie should boil over while baking and plus having the parchment paper in place makes for an easy clean-up.
-
Bake pie for 30 minutes. Remove pie shield and continue baking for an additional 15 minutes or until crust is golden brown and juice is bubbling.
Cool on baking rack at least 2 hours prior to serving.
