Cherry Pie
24 August, 2024
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Cherry pie
Cherry pie is a beloved American dessert known for its sweet and tart flavors and flaky crust. Made with a filling of ripe cherries, sugar, and sometimes enhanced with lemon juice or almond extract, cherry pie offers a burst of fruity goodness with every bite. The filling is typically encased in a buttery pastry crust, which becomes golden and crisp during baking. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, cherry pie embodies the essence of homemade comfort and nostalgia, making it a favorite dessert for gatherings and special occasions.
Ingredients
For the Pie Crust:
- 2 1/2 cups 315g all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup 230g unsalted butter, cold and cut into small pieces
- 6-8 tablespoons ice water
For the Cherry Filling:
- 4 cups about 600g fresh or frozen cherries, pitted
- 3/4 cup 150g granulated sugar (adjust according to sweetness of cherries)
- 1/4 cup 30g cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon almond extract optional
- 1 tablespoon unsalted butter cut into small pieces (for dotting)
For Assembly:
- 1 egg beaten (for egg wash)
- Granulated sugar
Instructions
Prepare the Pie Crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter pieces and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
- Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Cherry Filling:
- In a large bowl, gently toss together the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract (if using) until well combined. Set aside.
Roll Out the Pie Crust:
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer it to a 9-inch pie dish.
- Spoon the cherry filling into the pie crust, spreading it out evenly. Dot the top with small pieces of butter.
Assemble the Pie:
- Roll out the second disk of dough into a 12-inch circle. You can leave it whole to cover the pie completely or cut it into strips for a lattice crust.
- If using a whole crust, place it over the filling, trim any excess dough, and crimp the edges to seal. If using a lattice crust, weave the strips over the filling.
- Brush the crust with beaten egg and sprinkle with granulated sugar for a golden, shiny finish.
Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake at 400°F (200°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust browns too quickly, tent the edges with foil halfway through baking.
Cool and Serve:
- Allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.
- Serve slices of cherry pie warm or at room temperature, optionally with a scoop of vanilla ice cream.
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