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.

Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie 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 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.

Slice of dessert on a plate.

Classic Cherry Pie

I didn’t get very creative with this 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.

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
Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust

If you like Classic Cherry Pie, you’ll like these too!

For more information on Coconut Oil Pie Crust

Coconut Oil Pie Crust
Classic Cherry Pie with Cinnamon Infused 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
Print Pin Rate

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Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
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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
  • 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.

Notes

Coconut Oil Pie Crust will bake just like regular pie crusts
 

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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3 Comments

  1. Pingback: 50 Pie Recipes - Cupcakes & Kale Chips
  2. Paula, the cherry pie looks so good my mouth is watering. Thanks for sharing the recipe and awesome pics, best wishes, Darlene

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