Are you in the mood for a classic dessert that’s both sweet and tart? Look no further than a homemade cherry pie. With its flaky crust and juicy cherry filling, this dessert is sure to please any crowd. In this article, we’ll walk you through how to make a cherry pie from scratch, including the ingredients, steps, and tips for making the perfect pie.
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cut into small cubes
- 6-8 tablespoons ice water
For the filling:
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small cubes
Instructions:
Prepare the crust:
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together and forms a ball.
- Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the filling:
- In a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract, and vanilla extract. Stir well to coat the cherries evenly with the sugar and cornstarch mixture.
Assemble the pie:
- Preheat your oven to 425°F (220°C).
- On a floured surface, roll out one of the chilled dough disks into a circle that’s about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie pan, pressing it gently into the bottom and sides of the pan.
- Trim the excess dough hanging over the edges of the pie pan.
- Pour the cherry filling into the pie crust, and dot the filling with small cubes of butter.
- Roll out the second chilled dough disk into a circle that’s slightly larger than the pie pan. Place it over the cherry filling and trim the excess dough, leaving about 1 inch overhang.
- Fold the overhanging dough under the bottom crust, and use your fingers or a fork to crimp the edges of the pie to seal it.
- Cut a few slits or create a decorative pattern on the top crust to allow steam to escape during baking.
Bake the pie:
- Place the pie in the preheated oven and bake for 15 minutes.
- Reduce the oven temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the crust start to brown too quickly, cover them with strips of foil to prevent burning.
- Once the pie is done, remove it from the oven and allow it to cool to room temperature before serving.
Enjoy your delicious homemade cherry pie!
