Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust just may be the best cherry pie around! It’s sweet and tart with a light, flaky crust!
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 just get to it when I get to it. With that being said, I walked in my grocery store the other day and they had the nicest looking cherries and I just couldn’t pass them by! It’s a bit of a task to pit fresh cherries, but totally worth the end result. After eating about half of them as I pitted, luckily, I still had enough for this pie.
I didn’t get too crazy with this Classic Cherry Pie, but I did substitute coconut oil for butter in my pie crust. I also added 1/2 teaspoon cinnamon to the pastry crust which I thought warmed it up nicely for fall.
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.
For more information on Coconut Oil Pie Crust
Classic Cherry Pie with Coconut Oil Pie Crust
Yield 8 servings
Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust just may be the best cherry pie around! It's sweet and tart with a light, flaky crust!
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
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 7 to 8 Tablespoons ice water
- 5 cups sweet cherries, pitted
- 1/2 cup plus 1 tablespoon sugar, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup corn starch
- 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.
- 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.
Coconut Oil Pie Crust will bake just like regular pie crusts
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