Classic Cherry Pie with Coconut Oil Pie Crust
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Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust may be the best cherry pie anywhere! It’s sweet and tart with a light, flaky crust!
If you like cherry, you’ll also like this Fizzy Cherry Bourbon Sour.
I usually bake with frozen fruit because it stores easily. Also, if I don’t get to bake one day, I don’t have to worry about the fruit ruining. I get to it when I get to it. With that being said, I walked into my grocery store the other day, and they had the best cherries, and I could not pass them by! It’s a bit of a task to pit fresh cherries, but worth the result. Luckily, I still had enough for this Classic Cherry Pie after eating about half of them as I pitted.
Classic Cherry Pie
I didn’t get very creative with this pie, but I did substitute coconut oil for
Seriously, I think this is the best Cherry Pie. The cherry filling is tart and slightly sweet. The crust is light and flaky. If you’re so inclined, I was, top it with a big scoop of vanilla ice cream or freshly whipped cream.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Crust – Makes two 10-inch Crust
- Butter, very cold, and cut into small pieces
- coconut oil, very cold and diced
- all-purpose flour
- sugar
- cinnamon
- salt
- ice water
Classic Cherry Pie Filling
- Sweet cherries pitted
- sugar
- fresh lemon juice
- lemon zest
- vanilla extract
- corn starch
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For more information on Coconut Oil Pie Crust
Classic Cherry Pie with Coconut Oil Pie Crust
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Save To Your Recipe BoxIngredients
Crust – makes 2 10-inch crust,
- 6 Tablespoons butter very cold and cut into small pieces
- 10 Tablespoons coconut oil very cold and diced
- 3 cups all-purpose flour
- 4 teaspoon sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 7 to 8 Tablespoons ice water
Filling
- 5 cups sweet cherries pitted
- ½ cup plus 1 tablespoon sugar divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ cup corn starch
Instructions
Prepare Crust
- Measure and dice butter and coconut oil, then refrigerate.
- Combine in a food processor flour, sugar, cinnamon and salt. Pulse 2 to 3 times.
- Add the butter and coconut oil pieces alternately into the food processor, pulsing 1 to 2 times between each addition.. After all butter and coconut oil is added, pulse 10 to 12 times until dough has pea-sized pieces.
- Pulse food processor and slowly add ice water 1 Tablespoons at a time. Pulse until dough begins to form a ball.
- Empty dough onto a floured surface, press and roll into two discs. Wrap each disc in plastic wrap and refrigerate and 30 minutes up to 24 hours.
- When you’re ready to bake, allow dough to sit out 10 minutes, before you begin working with it.
- Roll dough on a lightly floured surface, transfer one to a 9 inch pie plate and prick with a fork.
- Bake at 400 degrees until lightly browned.
Prepare fruit
- Meanwhile, toss together cherries, 1/c cup sugar, lemon juice, lemon zest, vanilla extract and corn starch in a large bowl until evenly coated.
Put it together
- Pour into bottom crust that has been lightly baked.
- Roll out second crust and carefully lay on top of cherries. Cut slits in top of crust. Sprinkle with 1 tablespoon sugar.
- Place pie on a cookie sheet that has been lined with aluminum foil (in case pie cooks over).
- Bake at 400 degrees Fahrenheit for 40 to 45 minutes or until pie crust is golden brown.
- Allow to cool on a wire rack until cool before slicing.
Paula, the cherry pie looks so good my mouth is watering. Thanks for sharing the recipe and awesome pics, best wishes, Darlene