"Cherry pie will put a smile on your face, ten miles wide" -Warrant
When the summer heat starts, the Cherry Pie baking begins! Use the recipe for my Flaky Pie Crust and fill it up with some summer fruits.
Classic Cherry Pie
Prep time: 01:00
Cook time: 01:10
2 flaky pie crusts
5 (about 2 pounds) cherries, pitted
3 tablespoons cornstarch
2/3 cup granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 tablespoons & 1/2 fresh lemon juice
2 tablespoons unsalted butter, cut into small cubes
1 large egg
2 teaspoons water
2 tablespoons sugar, for decoration (optional)
Prepare the Crust: Make sure to have ready and refrigerated one batch of flaky pie crust. Remove the dough from the fridge 10 minutes before you begin rolling, dough that is too cold will crack. Lightly dust flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness. Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here! Using kitchen scissors, trim the dough overhang. Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. You may also freeze for up to 2 months
Prepare the lattice strips: Make sure to have ready and refrigerated one batch of flaky pie crust. Line a baking sheet with parchment paper; set aside until needed. On a lightly floured work surface, roll out the pie dough into a 12-inch circle. Using a pizza cutter or pastry roller, slice the dough into 10 strips (the width of the strips is totally up to you. Lay the strips on the prepared baking sheet and refrigerate until needed.
For the Cherry Pie Filling: Combine the cherries, cornstarch, sugar, salt, vanilla, almond extract, and lemon juice in a large saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken – about 8 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
For the Egg Wash: In a small bowl, beat together the egg and water until well combined. Set aside until needed.
Assembly and Baking: Preheat oven to 350 degrees (F). Remove the crust and lattice strips from the refrigerator. Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. Lay 6 of the strips parallel on top of the filling, leaving about 1/2-inch between each strip. Fold back every other strip, then place another strip of dough perpendicular to the strips. Unfold the folded strips so they lay over the perpendicular strip. Continue this layering process, weaving the strips over and under each other. Trim the edges of the strips, leaving about 1/2 inch overhang. Roll the excess dough up so it's tightly sitting on the edge of the pie plate, then crimp the edges to secure the strips with the bottom pie crust. Take excess dough and roll out pie dough. Cut with cookie cutter and place along edges of pie for a nice finished look.
Brush the edges of the crust with the egg wash and sprinkle with sugar, if using. Place the pie on a baking sheet and bake for 60 minutes or until the crust is golden and the filling is bubbling.
Place pie plate on a wire rack and cool for at least 2 hours before slicing.
Cherries: I like to use a mix of types of fresh cherries and make sure to check for tartness before baking. Add extra sugar to help if cherries are too tart.