Grammy's Kitchen · Cherry Pie · Sweet Cherry Pie and Pie Crust Tutorial
One of 24 cherry pie recipes we measured
5 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| fat | 36% | 6% |
| liquid | 11% | 6% |
| total sugar | 16% | 46% |
| egg | 7% | 11% |
| thickener | 0% | 5% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | Makes 2 pie crusts (for 2 single crust pies or 1 double crust pie) |
| 227 g | 1 cup 2 sticks very cold butter (I cut my butter into about 16 small pieces, put them on a plate and place the plate in the freezer for about 15 minutes before using in the recipe) |
| 240 g | 2 cups all-purpose flour |
| 12 g | 1 tablespoon sugar |
| 3 g | 1/2 teaspoon salt |
| 79 g | 1/3 cup ice water (plus an additional tablespoon or two if needed) |
| 2 red plums (halved and pitted) | |
| 907 g | 6 cups about 2 pounds pitted sweet cherries or 6 cups pitted frozen cherries, thawed, drained well and halved |
| 100 g | 1/2 cup sugar |
| 1 g | 1/8 teaspoon salt |
| 1 tablespoon juice from 1 lemon | |
| 2 tablespoons instant tapioca (ground) | |
| 0 g | 1/8 teaspoon ground cinnamon |
| 28 g | 2 tablespoons butter (cut into 1/4-inch pieces) |
| 50 g | 1 large egg (lightly beaten with 1 teaspoon water) |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.