Grammy's Kitchen · Cherry Pie · Cherry Pie
One of 24 cherry pie recipes we measured
6 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 24.
| this recipe | typical | |
|---|---|---|
| fat | 78% | 6% |
| liquid | 30% | 6% |
| total sugar | 47% | 46% |
| egg | 0% | 11% |
| thickener | 0% | 5% |
| salt | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups all-purpose flour (spooned into measuring cup and leveled-off) |
| 38 g | 3 tablespoons sugar |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon baking powder |
| 282 g | 2 1/2 sticks (20 tablespoons) cold unsalted butter, (sliced into 1-inch pieces) |
| 118 g | 1/2 cup ice cold water |
| 907 g | 5 1/4 cups pitted cherries, (from about 2 lbs (6 cups) whole cherries, fresh or frozen (if frozen, no need to thaw)) |
| 31 g | 2 tablespoons lemon juice |
| 1 g | 1/4 teaspoon almond extract |
| 150 g | 3/4 cup + 2 tablespoons sugar |
| 2 g | 1/4 teaspoon salt |
| 40 g | 1/3 cup tapioca flour (also called tapioca starch), (such as Bob’s Red Mill) |
| 28 g | 2 tablespoons unsalted butter, (cut into small cubes) |
Method: 8 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow I can't believe there are so few reviews for this amazing pie. After discovering this recipe last summer and making it several times to rave reviews, I've been looking forward to when fresh Ranier cherries came back in season. Bought 2 pounds today when I ” — a cook, 5.0★
“YUM, yum, yum! My grocery store had a great sale on cherries, so I decided to give this a go and so happy I did. I've never made a lattice crust and was a little intimidated by it, but Jenn's instructions are perfect. The filling was full of summer flavor and ” — a cook, 5.0★