Homemade Cherry Pie

We made this pie for Christmas, even though it's a summery pie, because I promised the kids cherry pie after they requested it and didn't get it for Thanksgiving.  I'm the only one who has eaten any.  Surprise?  No. :)  This is delish served warm with french vanilla ice cream (Breyers is delish!)

Homemade Cherry Pie

yield: 8-10 SERVINGS

prep time: 3 HOURS (INCLUDES DOUGH CHILLING)

total time: 7 HOURS (INCLUDES FULLY COOLING)

Ingredients:

·         Homemade pie crust

·         4 and 1/2 cups halved pitted fresh cherries*

·         2/3 cup (135g) granulated sugar

·         1/4 cup (28g) cornstarch

·         1 Tablespoon (15ml) lemon juice

·         1 teaspoon pure vanilla extract

·         1/4 teaspoon almond extract (it's delicious!)

·         1 Tablespoon (14g) cold unsalted butter, cut into small cubes

·         egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

·         optional: coarse sugar for sprinkling on crust

Directions:

1.       My #1 tip? Keep the dough, filling, and prepared (unbaked) pie as cold as you can at all times. Refrigerate (or freeze) the prepared pie before baking for up to 1 hour. Refrigerate the filling before you need it. Keep everything cold cold cold-- always.

2.       Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside in the refrigerator as the oven preheats. This gives the filling a chance to rest.

3.       Preheat oven to 400°F (204°C).

4.       Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.

5.       Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough-- I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (See video above!) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork, if desired.

6.       Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.

7.       Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

8.      Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

*If using frozen cherries, measuring in heaping cups and thaw for several hours and drain juice to avoid soupy filling.

https://sallysbakingaddiction.com/2017/07/01/cherry-pie/print/

Homemade Buttery Flaky Pie Crust

I found this recipe at sallysbakingaddiction.com and I loved it.  I used to use Pioneer Woman's pie crust, but I actually like this recipe much better.  It's much easier to work with as well!  Ady even helped me make a lattice top pie!

Homemade Buttery Flaky Pie Crust

yield: 2 PIE CRUSTS

 

prep time: 15 MINUTES

 

total time: 2 HOURS, 15 MINUTES (INCLUDES CHILLING)

This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the Make Ahead Tip instruction below.

Ingredients:

• 2 and 1/2 cups (315g) all-purpose flour (measured correctly)
• 1 and 1/4 teaspoons salt
• 6 Tablespoons (90g) unsalted butter, chilled and cubed
• 3/4 cup (148g) vegetable shortening, chilled
• 1/2 cup (120ml) ice water

Directions:

1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water-- since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.
7. Proceed with the pie per your recipe's instructions.

Make ahead tip: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.

Twice-Baked Potato Casserole Recipe

I made this casserole this Christmas and everyone loved it.  I will say, in this recipe I halved the dairy ingredients because it was WAY overboard in the original... I didn't even add everything when I made it the first time around.

Twice-Baked Potato Casserole Recipe

Ingredients

·         4 large russet potatoes

·         1 tablespoon olive oil

·         3/4 teaspoon salt, divided

·         3/4 teaspoon pepper, divided

·         2 Tbsp butter, cubed

·         1/3 cup heavy whipping cream

·         1/4 cup sour cream, scant

·         1 cups shredded cheddar cheese, divided

·         3 bacon strips, cooked and crumbled, divided

·         1 green onions, sliced, divided

Directions

·         1. Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 9x13-in. baking pan; bake 1 to 2 hours or until tender. Cool slightly.

·         2. In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm.

·         3. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut two potato skin shells into 1-in. pieces; save remaining skins for another use.

·         4. Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half of the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon.

·         5. Bake 30-35 minutes or until heated through and lightly browned. Sprinkle with remaining green onion. If desired, serve with additional sour cream. Yield: 8 servings.