Cherry Pie
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Recipe for 1 9" pie crust.
Sweet Pie Crust x 2 for this pie
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk
Cherry Filling
2 lb whole pitted cherries
3/4 cups of granulated sugar
3 tbsp cornstarch
1 tsp vanilla
1 lemon zested & juice from 1/2 the lemon (about 2 tbsp)
1/4 tsp kosher salt
Turn oven to 350 degrees.
Making the pastry crust
1. Recipe requires 2 batches for the bottom and top.
2. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
3. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add a tablespoon of cold water at a time if needed to bring together. Do not over mix.
4. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
5. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
6. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie shell. You can flip the dough over as you're rolling out to get a better roll out.
7. Hold the rolling pin at one end of the dough and lightly start rolling it up and around. Make sure the dough is loose and gently drape into the pie shell, or over the fruit for the top layer.
8. Trim up the dough and place parchment paper on top of the crust and weigh down with baking beans, rice, or dry beans to keep the pastry dough from rising.
9. Place the baking dish into the oven and bake at 350 for approximately 10 -15 mins.
Making the Filling
1. In a large bowl add the 2 pounds of pitted cherries.
2. Add the sugar, cornstarch, vanilla, lemon, and kosher salt. Mix together and add to pre-baked pie crust.
Bake the Pie
1. Turn the oven up to 375 degrees to bake the filling.
2. Add the lattice top. If you choose to do a whole pie crust top remember to add 3 slits to let the steam escape.
3. Add an egg wash to the top crust so it will bake golden brown. Avoid adding the egg wash to the edge of the crust as this can make the edge brown too quickly.
3. Bake pie for 45 minutes to 1 hour. The filling will bubble and crust will be golden brown.
Pie crust adapted from Dorie Greenspan. Pie filling recipe is my own.
Recipe for 1 9" pie crust.
Sweet Pie Crust x 2 for this pie
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk
Cherry Filling
2 lb whole pitted cherries
3/4 cups of granulated sugar
3 tbsp cornstarch
1 tsp vanilla
1 lemon zested & juice from 1/2 the lemon (about 2 tbsp)
1/4 tsp kosher salt
Turn oven to 350 degrees.
Making the pastry crust
1. Recipe requires 2 batches for the bottom and top.
2. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
3. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add a tablespoon of cold water at a time if needed to bring together. Do not over mix.
4. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
5. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
6. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie shell. You can flip the dough over as you're rolling out to get a better roll out.
7. Hold the rolling pin at one end of the dough and lightly start rolling it up and around. Make sure the dough is loose and gently drape into the pie shell, or over the fruit for the top layer.
8. Trim up the dough and place parchment paper on top of the crust and weigh down with baking beans, rice, or dry beans to keep the pastry dough from rising.
9. Place the baking dish into the oven and bake at 350 for approximately 10 -15 mins.
Making the Filling
1. In a large bowl add the 2 pounds of pitted cherries.
2. Add the sugar, cornstarch, vanilla, lemon, and kosher salt. Mix together and add to pre-baked pie crust.
Bake the Pie
1. Turn the oven up to 375 degrees to bake the filling.
2. Add the lattice top. If you choose to do a whole pie crust top remember to add 3 slits to let the steam escape.
3. Add an egg wash to the top crust so it will bake golden brown. Avoid adding the egg wash to the edge of the crust as this can make the edge brown too quickly.
3. Bake pie for 45 minutes to 1 hour. The filling will bubble and crust will be golden brown.
Pie crust adapted from Dorie Greenspan. Pie filling recipe is my own.
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