Dive into the delightful world of homemade baking with this Pioneer Woman Cherry Pie Recipe, crafted to bring the sweet and tart flavors of summer to your kitchen. This isn’t just any cherry pie; it’s a rustic cherry slab pie, perfect for gatherings, potlucks, or simply indulging in a comforting dessert. Imagine a flaky, buttery crust enveloping a luscious filling of sweet and sour cherries, a symphony of textures and tastes in every bite. Forget the delicate lattice tops – this slab pie embraces a more relaxed, generous approach to baking, ensuring there’s enough to share and savor.
Whether you’re a seasoned baker or just starting your culinary journey, this cherry pie recipe is surprisingly easy to follow. While pitting cherries might seem like a chore, the reward is undeniably worth it. Think of the vibrant red juice staining your hands as a badge of honor, a testament to the homemade goodness you’re about to create. And if you’re tempted to skip the fresh cherries, don’t! The burst of fresh cherry flavor is what truly elevates this pie to Pioneer Woman levels of deliciousness.
This recipe draws inspiration from classic American baking traditions, reminiscent of cozy kitchens and heartwarming family meals. It’s a celebration of simple ingredients transformed into something extraordinary. The beauty of a slab pie lies in its generous size and rustic charm. It’s less about perfect presentation and more about sharing abundance and flavor. So, preheat your oven, gather your ingredients, and let’s embark on a baking adventure that will fill your home with the irresistible aroma of cherry pie. Get ready to impress your friends and family with this Pioneer Woman inspired cherry pie recipe, a guaranteed crowd-pleaser for any occasion.
Ingredients
For the Flaky Pie Dough (Pâte Brisée):
- 4 cups unbleached all-purpose flour
- 1 teaspoon fine grain sea salt
- 1 tablespoon granulated sugar
- 3 sticks (24 tablespoons) unsalted butter, chilled and cut into 1/3-inch cubes
- Up to 1 cup ice water
For the Sweet & Sour Cherry Pie Filling:
- 9 – 10 cups fresh sour cherries, pitted (a mix of sweet and sour varieties recommended)
- 1 – 1 ½ cups granulated sugar (adjust to your sweetness preference)
- 1 ½ teaspoons fine grain sea salt
- 6 tablespoons cornstarch
- Juice of 1 lemon
- 2 tablespoons heavy cream
For the Simple Glaze:
- 1 cup confectioner’s sugar, sifted
- 1-2 tablespoons milk
Instructions
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Prepare the Pie Dough: In a large mixing bowl, whisk together the flour, sea salt, and granulated sugar.
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Incorporate the Butter: Using your fingertips or a pastry blender, work the chilled butter into the dry ingredients. Continue until the mixture resembles coarse crumbs with butter pieces roughly the size of chickpeas.
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Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing lightly after each addition. Mix until the dough just comes together, being careful not to overmix. You may not need to use all the ice water.
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Smear Technique (for extra flakiness): Turn the shaggy dough out onto a lightly floured surface. Use the heel of your hand to smear the dough away from you, pressing and smearing the butter into the flour. Repeat this process several times until a more cohesive dough forms, but still contains visible pieces of butter.
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Divide and Chill: Divide the dough in half and shape each half into a square disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 20 minutes, or while you prepare the cherry filling. This chilling time is crucial for a flaky pie crust.
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Make the Cherry Pie Filling: Preheat your oven to 375ºF (190°C). If using frozen cherries, thaw them completely and drain any excess liquid. In a large bowl, gently combine the pitted cherries, granulated sugar, sea salt, cornstarch, and lemon juice. Stir to ensure the cherries are evenly coated. Let the mixture sit for a few minutes to allow the juices to release.
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Assemble the Slab Pie: On a lightly floured surface, roll out the larger piece of pie dough into a rectangle approximately 1/8-inch thick and large enough to fit a 18x13x1-inch rimmed baking sheet, with some overhang. Carefully transfer the dough to the baking sheet, letting the excess dough hang over the edges.
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Pour in the Cherry Filling: Pour the prepared cherry filling into the dough-lined baking sheet, leaving behind any excess liquid in the bowl to prevent a soggy bottom crust.
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Top with Second Crust: Roll out the remaining piece of pie dough into a rectangle of similar size. Drape it over the cherry filling. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhanging dough under and crimp the edges to seal the top and bottom crusts together. Use a fork to prick the top crust all over; this allows steam to escape during baking and prevents the crust from puffing up too much.
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Brush with Cream: Brush the top crust evenly with heavy cream. This will help create a beautiful golden-brown color during baking.
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Bake to Perfection: Bake in the preheated oven for 40 to 55 minutes, or until the crust is golden brown and the cherry filling is bubbling hot. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil for the last 15-20 minutes of baking.
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Cool and Glaze: Once baked, remove the cherry slab pie from the oven and transfer it to a wire rack to cool for at least 45 minutes, or until just warm to the touch. While the pie is cooling, prepare the glaze. In a small bowl, whisk together the sifted confectioner’s sugar and milk, adding milk gradually until you reach your desired glaze consistency – it should be smooth and pourable but not too thin. Drizzle the glaze evenly over the cooled cherry pie.
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Serve and Enjoy: Serve the Pioneer Woman cherry pie warm or at room temperature. For an extra touch of indulgence, serve with a scoop of vanilla ice cream and a dusting of powdered sugar. This slab pie is best enjoyed fresh, shared with loved ones, and celebrated as a testament to the joy of homemade baking.
Nutrition Information:
Yield: 12 servings
Serving Size: 1 slice
Amount Per Serving:
- Calories: 574
- Total Fat: 25g
- Saturated Fat: 15g
- Trans Fat: 0g
- Unsaturated Fat: 8g
- Cholesterol: 64mg
- Sodium: 460mg
- Carbohydrates: 85g
- Fiber: 4g
- Sugar: 45g
- Protein: 6g
Enjoy every slice of this delightful Pioneer Woman cherry pie recipe! It’s a perfect dessert for summer barbecues, family gatherings, or any time you crave a taste of homemade goodness.
