Cherry pie is a classic American dessert that’s loved for its sweet and tart flavor. Making a delicious cherry pie involves a flaky, buttery crust and a juicy, flavorful filling. Here’s a step-by-step recipe to make a perfect cherry pie:
Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
For the Cherry Filling:
- 4 cups fresh or frozen pitted cherries (about 1 1/2 pounds or 680g)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter (to dot on filling)
For Assembling:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
Prepare the Pie Crust:
-
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, salt, and sugar.
-
Cut in the Butter:
- Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
-
Add Ice Water:
- Gradually add ice water, starting with 1/4 cup, and mix gently until the dough begins to come together. Add more water, a tablespoon at a time, until the dough holds together when pressed.
-
Chill Dough:
- Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour (or overnight) to allow the dough to rest.
Prepare the Cherry Filling:
- Mix Filling Ingredients:
- In a large bowl, toss the pitted cherries with granulated sugar, cornstarch, almond extract (if using), vanilla extract, salt, and lemon juice. If using frozen cherries, thaw them and drain off excess liquid before mixing.
Assemble the Pie:
-
Preheat Oven:
- Preheat your oven to 425°F (220°C).
-
Roll Out Dough:
- On a lightly floured surface, roll out one disk of dough to fit your pie dish. Transfer it to the dish and trim any excess.
-
Add Filling:
- Pour the cherry filling into the prepared crust. Dot with small pieces of butter.
-
Top Crust:
- Roll out the second disk of dough and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape, or create a lattice pattern if you prefer.
-
Brush and Sprinkle:
- Brush the top crust with the beaten egg and sprinkle with granulated sugar.
-
Bake:
- Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
-
Cool:
- Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling to set and makes for easier slicing.
Tips:
- Cherry Varieties: Sweet cherries like Bing or Rainier are great for this pie, but tart cherries can be used as well. Adjust the sugar if using tart cherries.
- Crust Texture: For a more flaky crust, be sure not to overwork the dough and keep the butter cold.
- Thickening Filling: If the filling seems too runny, you can cook it slightly on the stove before adding it to the crust to help thicken it up.
This cherry pie is perfect for summer or any time you want a delicious and classic dessert. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat! Enjoy!