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Easy Cherry Pie Flavored for the Holidays Using Pie Filling & More
#cherrypie #catherinesplates #thanksgiving
https://catherinesplates.com/easy-cherry-pie-for-the-holidays/
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0:00
Hi everyone. Welcome back to Katherine's
0:02
Plates. Today I'm going to show you how
0:03
to make the most delicious cherry pie.
0:07
And with the holidays coming up, this is
0:09
a perfect recipe for that. But I'm
0:12
making it for Chris. Who is Chris?
0:15
That's Rihanna's boyfriend. And he loves
0:16
cherry pie. So this one's going out to
0:18
him. Minus a few pieces for Thomas
0:22
cuz he's not letting that leave the
0:24
house.
0:24
Got that right.
0:25
Without a few pieces staying here.
0:28
Yep. Y'all know them. You know them.
0:31
Say hello to Thomas.
0:33
Hey,
0:34
we're gonna make this recipe really
0:36
easy. I'm gonna take two cans of cherry
0:38
pie filling. We are going to jazz it up
0:41
a little bit and give it a kind of a
0:43
holiday flavor to it. All right, but in
0:46
the meantime, we got to get that crust
0:48
ready.
0:50
Now, yesterday I made a double crust,
0:53
and that was a cream cheese buttery pie
0:56
crust. It made two dough disc here. So,
1:00
we're going to use those. You can also
1:03
use the Pillsbury double pie crust. It
1:06
comes in a box. Now, if you have that or
1:09
if you have these, you want to pull
1:10
these out of the refrigerator or even
1:12
the boxed dough. Let it sit out on your
1:15
countertop for about 15 minutes. That
1:18
will take the chill off of your dough
1:20
and make it really easy to roll. All
1:23
right. So, let's go ahead with that
1:25
because my pie is going to have a
1:27
lattice covering it with one of the
1:29
doughs here. We're going to make that.
1:30
Yeah, we're going to have fun. All
1:32
right, you guys. Let's get ready. We're
1:33
going to take a little bit of flour on
1:35
our work surface and then work one of
1:37
the doughs here and get it in the pie
1:39
plate.
1:41
All right, nice clean work surface, nice
1:44
clean hands. Spread out your flour.
1:49
We're going to take one of the dis of
1:50
dough or the tubular shapes of dough
1:53
that you get from the store.
1:56
Place it on your work surface.
1:59
Take a little bit of flour out and put
2:01
it right here. Now, we don't want to
2:03
overflour the dough. We don't want it to
2:05
be too firm. Okay. We're going to take
2:09
our rolling pin. And what you want to
2:11
do, start in the middle and we're going
2:14
to roll out.
2:18
And then you're going to pick it up.
2:19
You're going to turn it a quarter of the
2:21
way
2:24
and then roll it out. We're going to
2:27
keep doing that, keeping a kind of a
2:29
circular shape.
2:32
We want to get about an eighth of an
2:34
inch. And then we're going to keep doing
2:35
that.
2:37
And I think I'm done with the flower.
2:40
And just keep going. We need it to fit a
2:44
9 inch pie plate, but we need way more
2:48
than that. So, it'll fit inside of it
2:51
and hang over the edge.
2:55
All right. I want to make sure that I
2:56
got enough to go up to the edge of the
2:59
pie plate here. And I do believe we do.
3:02
So, what we're going to do is take the
3:04
rolling pin. I'm going to put a little
3:05
bit of flour on there.
3:10
We're going to start on one end.
3:12
Take your dough
3:14
and we're going to just roll it. Make
3:17
sure you get it all
3:20
and just lightly roll it on there.
3:24
Just like that. Then we'll bring our pie
3:27
plate over.
3:30
We're going to take the edge of it,
3:33
hang it over,
3:37
and then we're going to roll it. Roll
3:39
it. And roll it on there. And then what
3:41
you want to do is take your pie dough,
3:44
push it all the way to the bottom of the
3:46
edge there.
3:48
Make sure it's nice and flat down there.
3:50
And then we're going to get a knife. And
3:52
then we're going to just cut off some of
3:54
the excess over the edge there.
3:59
And you never want to grease your pie
4:01
plate. You don't need to with all the
4:04
butter in there.
4:06
There we go. and we'll just let it hang
4:08
over for right now because we are doing
4:09
a double pie crust and that top one will
4:13
attach to the bottom one here. Okay,
4:16
we're going to set this aside and we're
4:18
going to work on the pie filling. We're
4:20
going to take the two cans of cherry pie
4:23
filling. These are 21 oz each.
4:31
Delicious, but we're going to make it
4:33
better. Give it a holiday spin to it.
4:39
All right, we're gonna put it into a big
4:41
bowl.
4:44
Oh, look how rich that is. Yeah,
4:52
I've made a lot of holiday pies.
4:56
But why have I not made a cherry pie?
4:58
We even had a pie day.
5:00
We did have a pie day last year. If
5:01
y'all haven't seen that, go check it out
5:03
on my channel. pies.
5:05
Oh my god.
5:08
Today's only one one pie though. One
5:10
pie.
5:11
Yeah. I don't think we'll be doing a six
5:13
pie day again. That was a lot of work.
5:16
We do have a candy day coming up though.
5:19
Yep.
5:19
So, go check that one out. It'll be next
5:21
week, though. So, it'll be coming.
5:23
You'll see it. If you hit the subscribe
5:24
button down below and that bell
5:26
notification, you'll know when my shows
5:27
are posted and you'll know when all of
5:29
these shows are happening for the
5:30
holiday season. So, do that. And then
5:33
don't forget our thumbs up on it, too.
5:36
All right,
5:38
we got some almond extract. Just going
5:40
to fill the cap.
5:43
We'll pour that in.
5:47
Smells good.
5:52
All right. And then we're going to
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sprinkle in some nutmeg.
5:59
Yep.
6:02
I think that was about a quarter of a
6:03
teaspoon.
6:05
You don't want to go too crazy with
6:06
nutmeg. It'll go crazy back at you. All
6:09
right, ground cinnamon.
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Woo! We got a fan going on over there.
6:16
There we go.
6:17
Me is a little nutty, so you got to be
6:19
careful.
6:23
Thomas is behind that camera, y'all.
6:24
Y'all know it.
6:26
All right, we're going to mix this all
6:27
together.
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All right, now we're going to give it a
6:30
taste. Let's see.
6:34
That livened up those cherries. Yummy.
6:38
All right, let's bring the crust over
6:41
that we have in our baking
6:43
pie plate here. This is a 9 in deep pie
6:48
plate. That's what I'm using. And we're
6:50
going to pour the cherry pie filling
6:53
into it.
6:56
Look at that.
7:01
Now, if you want a really thick pie, you
7:04
can add like another half can of the
7:06
cherry pie filling,
7:09
but I want to be able to get crust with
7:11
this, you know? Ah, look at that.
7:15
All right. Evenly just kind of spread it
7:17
out.
7:18
We're going to set this aside
7:22
and then we're going to make the
7:24
lattice.
7:25
Oh, man. That's good.
7:26
Don't listen to me, you guys. Listen to
7:28
Thomas.
7:29
Oh my god.
7:31
He gets the spatula.
7:33
Heck yeah.
7:34
And he gets the bowl.
7:36
Mhm. He's gone. There went my camera
7:40
person.
7:40
You're on your own.
7:42
All right, we're going to set this aside
7:43
and let's make the lattice.
7:47
All right, we're going to roll the
7:48
second pie dough out. Remember, clean
7:52
work surface. Spread the flour out.
7:57
Take your disc of dough that we've taken
8:01
out and de- chilled.
8:09
Get a little bit of flour out to help us
8:20
get this. It's very important. Can't
8:22
roll it out with my hands. All right.
8:25
And we're going to roll it out just like
8:26
we did the bottom one. Start in the
8:29
center and push out. And then just keep
8:32
turning it.
8:34
All right. I'll be back when we get to
8:36
that size that we need. Now, this is not
8:39
going to have to fill the bottom and all
8:41
of that. So, I'm not looking to go too
8:44
awfully wide with that. I'm just going
8:46
to take my pie plate here.
8:50
Yeah, perfect. However deep you want
8:53
your strips, that's what we're going to
8:55
use. So, I'm going to go right here.
9:00
Take this one off.
9:02
See what we got.
9:05
Perfect.
9:08
I'll use this one as a gauge so we keep
9:10
them all the same size.
9:23
on that bottom crust. I'm going to take
9:25
the dough on the outside and I'm going
9:27
to pull it in.
9:30
Just kind of pinch it under itself.
9:34
All right. And then I'm going to come in
9:35
and flute.
9:39
Just put your finger on the dough. And
9:41
then you can take your two fingers here
9:42
and just pinch it in.
9:47
And we'll do that all the way around the
9:48
pie.
9:50
Now, you can also take a fork and crimp
9:52
it if you want to do that.
9:58
All right. So, we're going to take one
9:59
strip. We're going to put it on the pie.
10:16
Now, what you want to do is every other
10:19
one we're going to we're going to roll
10:21
back
10:25
and we'll put one of the smaller ones
10:27
right there. And then we'll roll it
10:29
back.
10:32
And then we're going to do every other
10:34
one in between that one. So, we'll do
10:37
this one,
10:39
this one, and that one. We'll put that
10:43
on there. Like that. And then we'll roll
10:45
it back.
10:51
I can smell that almond. It smells good
10:53
with those cherries.
10:56
And then we're going to clean up the
10:57
edges.
11:00
Pinch this into the pie crust. Going
11:02
around. So, we'll cut off any excess.
11:06
and just smush it in there.
11:10
All right, look at that beautiful
11:11
lattice. Look at that. All right, we're
11:14
gonna take a pan that will fit the pie
11:16
plate and we're going to just put some
11:17
parchment down. That'll catch any cherry
11:20
pie filling that may bubble over. So,
11:23
we're going to place that right in the
11:24
center.
11:26
Now, I whisked up one egg with about a
11:29
teaspoon or so of water. Make sure it's
11:32
blended really well. You want it nice
11:34
and frothy. Take your brush and we're
11:36
going to coat all of the dough along the
11:39
lattice and on the edges, too. We're
11:42
going to take some sugar. We're going to
11:43
sprinkle it on top.
11:47
I think Thomas found his piece.
11:48
I did.
11:51
Look at that, you guys. Oh,
11:54
if I can lattice, so can y'all.
11:58
All right. I've got my oven preheated to
12:00
425°.
12:02
We're going to bake this for about 40 to
12:04
45 minutes until it's nice and golden
12:06
brown and that pie crust is cooked
12:08
through. Now, about 15 minutes or so
12:12
into the cooking, if the crust starts
12:14
getting a little golden on the edges,
12:17
you can put a pie ring on top of it. Or
12:20
you can get some foil and just make a
12:22
little circle of it and put that on top
12:24
of it also. All right, we're going to be
12:27
back and give this pie a try for you.
12:31
Now, if you don't want to do the
12:32
lattice, you totally do not have to do
12:33
it. You could just place the other sheet
12:36
of dough that you roll out on top of it,
12:38
cut four slits into the top of it, so
12:41
that way the steam can escape. Okay? And
12:43
then just crimp the top dough into the
12:46
bottom dough. That way, it all seals
12:47
together. We'll be back with our slice
12:50
of pie and Chris will be over here get
12:53
the rest of it. Okay, you guys, look at
12:56
that beautiful pie. That is my cherry
13:00
pie with that delicious cream cheese pie
13:04
crust that I did in a lattice form here.
13:07
All right, we've cooled this down for
13:08
the most part. Thomas isn't waiting, but
13:12
when I shake it, it's pretty set. Let's
13:15
dive in.
13:22
All right, let's take a bite of this
13:23
delicious pie. Look at that. I'm going
13:26
show you all the crust here in a minute.
13:30
There's my bite.
13:45
What is going on in there?
13:51
Those cherries are delicious.
13:54
It definitely tastes like a holiday
13:55
going on.
14:00
Mhm. Taste a little of that almond,
14:04
cinnamon, the nutmeg.
14:08
Yeah. Look at that crust right there.
14:11
Nice and golden brown. We're like
14:14
dissecting the pie right here.
14:17
Mhm. Yep.
14:19
All right.
14:23
That is delicious, you guys.
14:26
There's the bottom of the pie if y'all
14:28
can see it
14:31
in the top of the pie here.
14:34
I think me and Thomas are going to enjoy
14:36
that piece right there.
14:38
I know I will.
14:40
Thumbs up. Make sure you comment down
14:42
below. If you're new to the channel,
14:43
make sure you hit that subscribe button
14:45
down below and that bell notification.
14:46
That way, you'll always know when shows
14:47
like this one here are posted. We're
14:50
going to dive into this. Oh, that crust.
14:52
It is so good.
14:55
I'm going try to get a piece there for
14:57
you.
15:01
It's buttery. It's flaky.
15:07
That's delicious crust. That'll be
15:09
perfect for your holiday pies.
15:13
All right, you guys. I'll see y'all on
15:15
the next episode. Bye.
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