Cherry Pie – And a really good one too!

Posted in Cakes and Cookies

It’s Cherry season! Everywhere you look you see them, red, juicy, sweet or sour but mostly tasty and beautiful.
I love eating fresh cherries and my kids adore it. Nevertheless and regardless to cherry season, I had a bag of frozen cherries in the freezer that I had to utilize before it expired.I never made cherry pie before, and so I decided this would be a great use for the cherries. After all in only one pie I can use 6 cups of cherries, why not then.

I Googled Cherry Pie recipes and I must say that they were all different, starting with the pie crust and ending with the filling itself. I looked at the recipes and decided to take a recipe from “Epicurious” and add my own modifications and here’s what I came up with. By the way, this was my first time making a pie lattice, and surprisingly it was easier than I thought thank to a YouTube video from “Howdini”.

For the Crust:
2 1/2 cups all purpose flour
1 tbsp sugar
3/4 tsp salt
1 cup chilled unsalted butter, cut into cubes
5-6 tbsp cold water

For the Cherry Filling:
1 cup sugar
4 tbsp cornstarch
6 cups whole pitted cherries
3 tbsp fresh lemon juice (if using dark sweet cherries – if not, then use 1 tsp lemon juice)
1/2 teaspoon vanilla extract
2 tbsp (used to dot the pie before place in oven)
1 tbsp milk – for brushing
2 tbsp butter – for dotting

Preparing the Crust:
1. Mix flour, sugar, and salt in large bowl and add the butter. Blend using mixer for about 2-3 minutes.
2. Stop the mixer and mix the flour and butter mix using you hands to help the dough stick together.
3. Add 5 tbsp cold water and mix using mixer until dough holds together. If dough is too dry, add water by spoonfuls (I ended up adding 6 tbsp)
4.  Form dough into 1 big ball; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes.
**Can even be made 2 days ahead. Keep chilled and Let dough soften slightly before rolling out**

Preparing the filling:
***Position oven rack in lower third of oven and preheat to 425°F (200C)***
1. Place all filling ingredients (except for the 2 tbsp butter and 1 tbsp milk) in a small pan and turn on medium heat. Stir gently and consistently.

2. After mix boiled, lower heat to low and stir for another 10-15 minutes or until you see that the mixture is thick (looks like a bit liquid jam). Remove from heat.

Putting the Pie together:
1. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch.

2. Roll out second dough disk on floured surface to 12-inch round. Using large knife cut eight to ten 3/4-inch-wide strips from dough round.

3. Transfer filling to dough-lined dish. Dot with butter (using the 2 tbsp butter).

4. Arrange dough strips on top of the filling, forming lattice; here’s how you make a lattice: 2 ways to make a lattice

5. Brush lattice crust (not edges) with milk.
6. Bake for 15 minutes in the pre-heated oven and after about 15 minutes, reduce oven temperature to 375°F (180C).

Bake pie until filling is bubbling and crust is golden brown. You can cover edges with foil collar if browning too quickly.
7. Once pie is ready, transfer to rack and cool completely.