Grammy's Kitchen · Cherry Pie · Homemade Cherry Pie
One of 24 cherry pie recipes we measured
from www.livewellbakeoften.com
3 cooks on www.livewellbakeoften.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 | 3% | 6% |
| liquid | 3% | 6% |
| total sugar | 29% | 46% |
| egg | 11% | 11% |
| dairy | 3% | 0% |
| thickener | 5% | 5% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | 2 pie crusts (, homemade or store-bought) |
| 725 g | 5 cups (725 grams) pitted and halved fresh dark sweet cherries |
| 135 g | 2/3 cup (135 grams) granulated sugar |
| 21 g | 3 tablespoons (21 grams) cornstarch ((or cornflour)) |
| 10 g | 2 teaspoons fresh lemon juice |
| 4 g | 1 teaspoon pure vanilla extract |
| 15 g | 1 tablespoon (15 grams) butter (, cut into small pieces) |
| 50 g | 1 large egg |
| 15 g | 1 tablespoon (15 ml) milk |
| Coarse sugar to sprinkle on top ((optional)) |
Method: 8 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Danielle, I have made several of your recipes...all were a success..but this cherry pie was over the top fantastic! Thanks so much for sharing! I tried your home made flaky pie crust for the first time and my son is still talking about it. I was a littl” — a cook, 5.0★
“I only said that because I see so many recipes that require cooking down the filling first and they include cornstarch and/or pectin. So many people still complain about it not working with other recipes. I've never made a fresh fruit pie before out of fear of” — a cook, 5.0★