Grammy's Kitchen · Cherry Pie · My Favorite Cherry Pie in the History of Eve
One of 24 cherry pie recipes we measured
197 cooks on www.melskitchencafe.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 6% |
| liquid | 4% | 6% |
| total sugar | 30% | 46% |
| egg | 10% | 11% |
| dairy | 2% | 0% |
| thickener | 2% | 5% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | Double crust 9-inch pie dough (see note for recipes) |
| 907 g | 5 cups pitted sweet, dark cherries - you'll start with around 2 pounds whole fruit (see note for sour pie cherries) |
| 31 g | 2 tablespoons fresh lemon juice (from 1-2 medium lemons) |
| 1 g | 1/4 teaspoon almond extract |
| 150 g | 3/4 cup granulated sugar |
| 3 g | 1/2 teaspoon coarse (kosher salt (use 1/4 teaspoon for table salt)) |
| 40 g | 1/3 cup tapioca starch/flour (see note) |
| 8 g | 1 tablespoon cornstarch |
| 14 g | 1 tablespoon butter |
| 50 g | 1 egg yolk |
| 10 g | 2 teaspoons water |
| 10 g | 2 teaspoons cream or milk |
Method: 9 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This worked perfectly for me, I used an all butter crust recipe and fresh red cherries. I refrigerated the filling for a few hours until I had time to start baking so it was very soupy and almost didn't add all the juices in. I sprinkled some extra tapioca flo” — a cook, 5.0★
“I am 74 years old and have rarely eaten cherries, never pitted a cherry, and never made a cherry pie. Because my granddaughter asked, I decided to give it a try. I cannot emphasize enough how delicious this pie was, how beautiful it looked with its golden lat” — a cook, 5.0★