Betty's Fresh Cherry Pie

Bettyskitchen's picture

Dec. 23, 2012

Betty demonstrates how to make Fresh Cherry Pie. This is the first recipe in a series of 4th of July videos.


Pie crust 2 ((for 9
Sugar 1 1/3 Cup (21.33 tbs)
All purpose flour 1/3 Cup (5.33 tbs)
Tart cherry 4 Cup (64 tbs) , washed, pitted ((fresh))
Almond extract 1/4 Teaspoon
Chilled butter 2 Tablespoon , cut into small cubes
Eggs 1 , beaten
Sugar 1 Teaspoon



1. Preheat oven to 425 degree F.


2. In a large mixing bowl, place tart cherries and set it aside.

3. In a separate medium-sized bowl, combine flour and sugar. Mix well.

4. Drop flour mixture into the large bowl with cherries. Mix to coat well.

5. In a 9-inch pie pan, place one round of pastry. Pat and spread it evenly on the bottom and sides up to the top.

6. Transfer cherry mixture into the pan. Sprinkle almond extract over the top.

7. Dot pie evenly with the butter cubes. Cover pie with top crust.

8. Cut slits in the top crust for steam to escape. Seal and flute the edge of the crust as shown in the video.

9. Brush top and edge of pie crust with beaten egg. Sprinkle sugar on top. With a piece of aluminum foil, cover the fluted edge to prevent over browning.

10. Pop the pie pan in oven and bake for about 35 to 45 minutes or until the crust becomes golden brown and filling is bubbly. Transfer it to a wire rack to cool completely.


11. Cut into pieces and serve cherry pie with vanilla ice cream.


You can either make slits or cut heart shapes on the pie crust.

Remove foil in the last 15 minutes of baking, if the crust is not brown enough.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 641Calories from Fat 220

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 333 mg13.88%

Total Carbohydrates 103 g34.3%

Dietary Fiber 2 g8%

Sugars 54 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet