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/