Cherry Pie

Cherry Pie – Beautiful and delicious 🥧 A must bake during the cherry season. Cherry pie was on my to-do list for quite a long time and when we went picking I really couldn’t think of any other recipe other than cherry pie to share with you all!

I just went overboard with the pictures 🙈 the pie crust works perfectly every time I make it. You can either use all butter or all shortening. I highly recommend using a cherry pitter. It makes life easier when you working with more than a cup of cherries. I used the Oxo brand and it worked like a charm!

Here you go with the recipe:

Ingredients:

Crust: ( Makes one 9” pie and double the crust recipe for a lattice pie)

All-purpose flour -21/2 cup

Salt- 1 tsp

Sugar- 1/2 tbsp

Crisco shortening or Unsalted butter – 1 cup

Ice cold water- 5 tbsp

Pie Filling:

Sweet Cherries ( pitted) – 5 cups  

Cornstarch – 3 tbsp

Granulated Sugar / Demerara sugar  – 3/4cup + 1 tbsp

Lemon juice – 2 tbsp

Vanilla extract – 1 tsp

salt – a pinch

Method:

For the pie:

Mix flour, salt, sugar, and shortening to a fine grainy texture ( like bread crumbs). Add water little by little and let form a dough.

Cover with plastic wrap and refrigerate for an hour.

Remove roll to a 9″ diameter circle, wrap around the pie pan, there should be one-inch dough hanging over the edges.

Place in the refrigerator.

Pie filling:

Make the pie filling. In a bowl add everything listed under pie filling and toss well. Keep aside for ten minutes.

Preheat oven to 425 ° f, remove the pie and, add the filling, drizzle caramel sauce all over and use another 9” dough disk to make a lattice pattern and decorate as desired. Keep the decorated pie in the refrigerator for 20 mins. Brush the pie with egg wash ( one egg beaten with one tbsp milk) and sprinkle with coarse sugar.

Place the pan in the oven and reduce the temperature to 350° f, bake for 40 minutes, and increase the temperature to 375 and bake for another 10 minutes. Remove let cool for an hour to slice.

 Serve with vanilla ice cream. 

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