Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust

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.

Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust

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

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!

Author: Paula

5 from 1 vote

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Prep Time: 1 hour hour

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 8 servings

Ingredients

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

Filling

• 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

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.

Notes

Coconut Oil Pie Crust will bake just like regular pie crusts

 

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Nutrition

Calories: 524kcal | Carbohydrates: 68g | Protein: 6g | Fat: 27g | Saturated Fat: 21g | Cholesterol: 23mg | Sodium: 222mg | Potassium: 242mg | Fiber: 3g | Sugar: 26g | Vitamin A: 318IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 2mg

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