Life is too short to not make a home-made pie! I think that out of all the pies in the world Cherry has to be my 2nd favorite. My first is Apple, but we'll get you the recipe on that at a later date. Cherry has so many rich components and now that it's dead of winter in this area, I feel the need to make the house warmer and smell rich with a tone of spring.
It's one of those things that perks us right out and ready to cuddle up and enjoy the afternoon after the kiddos get home.
INGREDIENTS for the Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cubed cold butter unsalted
- 1/4-1/2 cup cold water
- Add 1 tablespoon of granulated sugar to compliment the sweetness of a fruit or creamy pie.
My favorite way to make this recipe is with buttermilk instead of water. So much flavor!
There are three ways that I make pie crust:
By rolling out the butter into the dry ingredients
The more traditional way of cutting the butter with a pastry blender
Using a food processor, which is great if you’re short on time
In my experience, rolling the butter into the dry ingredients is a guaranteed way to get a flaky pie crust. Those flat sheets of butter layered within the dough melt and release steam as the pie bakes, leaving behind little pockets of air, and lots of flakiness.
This method takes a little bit more time, but only about 5 additional minutes, and it works!
- 3 lbs (6 cups, 1.3 kg) cherries, pitted and halved
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon almond extract
- 1 large egg + 1 teaspoon water, for egg wash
- Preheat oven to 400 degrees F.
- On a floured surface, roll one disk of pie dough out into a rough 13-inch circle. Transfer to a 9-inch pie dish and trim overhang to 1 inch. Or if you have a smaller dish you can adjust the measurements. It really just needs to be 4 inches bigger and cut 1 inch of excess.
- In a large bowl toss together the cherries, sugar, cornstarch, lemon zest, lemon juice and almond extract. Dump into the prepared bottom crust.
- Roll the second disk of dough out into a rough 10-inch circle. If desired, cut into 1-inch strips and lay in a lattice pattern on top of the pie. Alternately, transfer the circle of dough to the top of the pie and trim overhang to 1 inch. Pinch to seal the two crusts together and fold under into the pie crust. Crimp edges as desired. If not using lattice, cut 1-inch slits in the dough for vents for steam.
- Place on a sheet pan and bake until crust is golden and juices are bubbling about 1 hour. Cover with foil if crust browns too quickly. Let cool completely to room temperature, which should take a few hours. Serve at room temperature or reheat to serve warm, if desired. Store leftovers in the fridge.
Remember to have fun! Even if it doesn't come out perfect I'll still taste delish!