Award-Winning Cherry Delight Pie
This Award-Winning Cherry Delight Pie, inspired by the blue ribbon masterpiece from the Vintage Vicksburg cookbook, is the quintessential cherry pie you never knew you needed in your life. Bursting with the flavor of tart cherries and the warmth of almond and lemon, this pie combines a perfectly flaky double crust with a luscious filling that has secured its place in the hearts of families everywhere. Perfect for holidays, special occasions, or simply as a delightful treat, this recipe will impress your friends and family and has all the makings of a classic.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
sugar
1 1/4 cups (granulated)
cornstarch
3 tablespoons (none)
salt
1/4 teaspoon (none)
butter
1 tablespoon (softened)
pitted tart cherries
2 (14 1/2 ounce) cans (drained and reserving 1/2 cup juice)
red food coloring
1/4 teaspoon (none)
almond extract
1/4 teaspoon (none)
lemon juice
2 teaspoons (freshly squeezed)
pastry for a double-crust pie
1 (prepared)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Open the cans of tart cherries and drain them, ensuring to reserve 1/2 cup of the cherry juice for later use.
3
In a large mixing bowl, combine the granulated sugar, cornstarch, and salt. Stir until all dry ingredients are fully blended.
4
In another bowl, mix the reserved cherry juice, red food coloring, almond extract, and lemon juice. Stir to combine these wet ingredients well.
5
Add the wet mixture to the bowl with the dry ingredients, mixing thoroughly until you achieve a smooth consistency.
6
Gently fold the drained cherries into the mixture, ensuring they are well coated. Add the softened butter and stir delicately. Allow this mixture to stand for 15 minutes, which allows the flavors to meld.
7
Prepare your pie crust in a 9-inch pie dish and pour the cherry mixture evenly into the bottom crust.
8
Cover the filling with a decorative lattice work of the second pie crust, sealing the edges as desired.
9
Place the pie in the preheated oven and bake for 50 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
10
Once done, allow pie to cool before serving to enhance the flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Award-Winning Cherry Delight Pie?
This is a quintessential cherry pie inspired by a blue ribbon masterpiece from the Vintage Vicksburg cookbook, featuring tart cherries and a flaky double crust.
What are the primary flavors in this recipe?
The pie combines the flavor of tart cherries with the warmth of almond extract and the brightness of fresh lemon juice.
What type of cherries should I use?
The recipe calls for two 14.5-ounce cans of pitted tart cherries.
How much sugar is needed for the filling?
You will need 1 1/4 cups of granulated sugar.
What is used to thicken the cherry filling?
Three tablespoons of cornstarch are used as the thickening agent in this recipe.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long does the Award-Winning Cherry Delight Pie bake?
The pie should bake for 50 to 55 minutes until the crust is golden brown and the filling is bubbly.
How many servings does this pie produce?
This recipe yields approximately 8 servings.
Do I need to drain the canned cherries?
Yes, drain the cherries but make sure to reserve 1/2 cup of the juice for later use in the filling.
What extract is used for flavoring?
The recipe uses 1/4 teaspoon of almond extract to enhance the flavor.
Is food coloring used in this recipe?
Yes, 1/4 teaspoon of red food coloring is added to the wet mixture for a vibrant color.
How much lemon juice is required?
The recipe requires 2 teaspoons of freshly squeezed lemon juice.
What kind of butter is used?
One tablespoon of softened butter is folded into the cherry mixture.
How long should the cherry mixture stand before baking?
Allow the mixture to stand for 15 minutes to let the flavors meld before pouring it into the crust.
What size pie dish is needed?
This recipe is intended for a 9-inch pie dish.
What type of top crust is recommended?
The filling should be covered with a decorative lattice work of the second pie crust.
Why should I let the pie cool before serving?
Cooling the pie helps enhance the flavor and allows the texture to set properly.
Are there any specific dry ingredients to mix first?
Yes, combine the granulated sugar, cornstarch, and salt in a large mixing bowl first.
What wet ingredients are mixed together?
The reserved cherry juice, red food coloring, almond extract, and lemon juice are mixed in a separate bowl.
How many ingredients are in this recipe?
There are 9 ingredients: sugar, cornstarch, salt, butter, tart cherries, red food coloring, almond extract, lemon juice, and pastry.
Is the pastry for a single or double crust?
The recipe requires pastry for a double-crust pie.
How much salt is included?
The recipe uses 1/4 teaspoon of salt.
What should the consistency of the base mixture be?
Stir the wet and dry ingredients until you achieve a smooth consistency before adding the cherries.
Can I use fresh lemon juice?
Yes, the recipe specifically suggests using 2 teaspoons of fresh lemon juice.
What is the origin of this recipe inspiration?
It is inspired by the Vintage Vicksburg cookbook.
How do I prepare the cherries for the mixture?
Gently fold the drained cherries into the liquid mixture ensuring they are well coated.
When do I add the softened butter?
The softened butter is added after the cherries have been folded into the mixture.
Do I seal the edges of the pie?
Yes, after applying the lattice top, you should seal the edges of the pie crust as desired.
Is this pie suitable for holiday baking?
Yes, it is described as perfect for holidays, special occasions, or as a delightful treat.
How do I know when the pie is finished?
The pie is done when the crust reaches a golden brown color and the filling becomes bubbly.