Pioneer Woman Cherry Pie Recipe

This Pioneer Woman Cherry Pie is a bubbly and flaky recipe, which is made with fresh sweet cherries and a hint of balsamic vinegar. It’s the perfect summer dessert, ready in about 1 hour and 10 minutes of baking time, plus cooling.

Pioneer Woman Cherry Pie Recipe Ingredients

For the Crust:

• 1 1/2 sticks cold salted butter, cut into pieces
• 3/4 cup cold vegetable shortening, cut into pieces
• 3 cups all-purpose flour, plus more for dusting
• 2 large eggs
• 5 Tbsp. cold water
• 2 Tbsp. sugar
• 1 Tbsp. white vinegar
• 1 tsp. kosher salt

For the Filling:

• 6 cups fresh Bing or other sweet cherries, pitted (about 2 pounds)
• 1 cup sugar
• 2 Tbsp. balsamic vinegar
• 1/4 cup cornstarch
• 1/4 cup lemon juice (from about 2 lemons)
• Vanilla ice cream, for serving

How To Make Pioneer Woman Cherry Pie

1. Make the Pie Crust: In a large bowl, cut the cold butter and shortening into the flour until it resembles coarse meal. In a small bowl, beat 1 egg, then add the water, sugar, vinegar, and salt. Add this to the flour mixture and stir until a dough forms. Divide the dough in half, flatten each into a disk, and chill in the freezer.
2. Make the Cherry Filling: In a medium saucepan, combine the cherries and sugar over medium heat. Cook for about 5 minutes, until the juices are hot and bubbly. Stir in the balsamic vinegar and cook for one more minute.
3. Thicken and Cool the Filling: In a small bowl, whisk the cornstarch and lemon juice together to make a smooth slurry. Stir this into the cherry mixture and continue to cook, stirring, for 2 to 3 minutes, until the filling is glossy and has thickened. Remove from the heat and let it cool completely.
4. Prep Oven and Assemble Pie: Preheat the oven to 375°F and place a foil-lined baking sheet on the lowest oven rack. Roll out one disk of chilled dough into an 11-inch circle and fit it into a 9-inch pie pan. Pour the cooled cherry filling into the crust.
5. Top and Bake: Roll out the second disk of dough and place it over the pie. Trim and crimp the edges to seal. Cut a few vents in the top crust. Brush the top with an egg wash (1 beaten egg) and sprinkle with extra sugar.
6. Bake Until Bubbly: Place the pie on the preheated baking sheet. Bake for about 1 hour and 10 minutes, until the crust is a deep golden brown and the filling is thick and bubbling vigorously through the vents.
7. Cool Completely: Let the pie cool completely on a wire rack for at least 2 hours, but preferably 4, before slicing. This is a crucial step for the filling to set.

Recipe Tips

• How to get a non-soggy bottom crust? The most important trick is to place your pie on a preheated baking sheet on the lowest oven rack. This delivers a blast of direct heat to the bottom of the pie, helping the crust to set and crisp up quickly.
• Can I use frozen cherries? Yes. For the best result, thaw the frozen cherries completely and drain off any excess liquid before you start making the filling to prevent it from being too watery.
• How do I know when the pie is truly done? You must see the filling bubbling thickly through the vents in the top crust, especially in the very center of the pie. This indicates that the cornstarch has reached a high enough temperature to fully activate and thicken the juices.
• How do I keep my crust from getting too dark? This pie requires a long bake time. The recipe suggests that if the crust is getting too dark, you can loosely tent a piece of aluminum foil over the top of the entire pie for the remainder of the baking time to protect it.

What To Serve With Cherry Pie

This is a classic American dessert that is a staple for a reason. It is traditionally and most deliciously served warm with:

• A scoop of high-quality vanilla bean ice cream
• A dollop of fresh, unsweetened whipped cream
• A drizzle of heavy cream

How To Store Cherry Pie

• Room Temperature: A fruit pie like this can be stored, loosely covered, at room temperature for up to 2 days.
• Refrigerate: After two days, it’s best to store the pie, covered, in the refrigerator for up to two additional days.
• Reheat: Reheat individual slices in the microwave or place the entire pie in a 350°F oven for 10-15 minutes until warmed through.

Cherry Pie Nutrition Facts

• Serving: 1 slice (1/8th of pie)
• Calories: 550 kcal
• Carbohydrates: 85g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 13g
• Sugar: 60g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Spaghetti Pizza Pie Recipe
• Pioneer Woman Pumpkin Pie Spice Recipe
• Pioneer Woman Nantucket Cranberry Pie Recipe