Cherry Pie

July 21, 2013 – 8:58 am

This is my go-to recipe for cherry pie, based off of the one in Joy of Cooking. I either use an all butter crust also adapted from Joy of Cooking (see bottom of the post), or I cheat and get one of the refrigerated versions, which aren’t quite as good, but are very fast and easy.

Cherry Pie
Makes 1 9-inch pie, 8 servings

2 9-inch pie crusts (either from below or your favorite)
4-5 cups pitted sweet cherries
3/4 cup sugar
3 ½ tbsp cornstarch
1 tbsp kirschwasser (cherry brandy)
1 tbsp water
1 tbsp fresh lemon juice
1 tbsp butter

Preheat oven to 425 degrees F.

Spread one pie crust into a 9-inch pie pan, gently pressing the crust into the bottom. Mix the cherries, sugar, cornstarch, kirschwasser, water, and lemon juice well and let the mixture stand for 15 minutes. Spoon the filling into the bottom crust and dot with pieces of the butter. Place the second crust over the top and gently form it around the filling. Crimp the bottom and top crusts together. Cut steam vents into the top crust. Place the pie plate on a foil lined rimmed baking sheet and place both into the oven.

Bake at 425 degrees for 30 minutes, then reduce heat to 350 degrees F and bake for anothe 25 to 30 minutes, or until the filling is bubbling out of the vents. Remove the pie from the oven and move the pie plate to a cooling rack. Let the pie cool completely before slicing and serving.

Pie Crust
Makes 1 9 inch pie crust. Can be doubled to make two for a covered pie.

1 ¼ cups flour
½ tsp white sugar
½ tsp salt
10 tbsp cold butter, divided
3 tablespoons ice water

Mix together the flour, sugar, and salt. With a pastry cutter, quickly cut in 8 tablespoons of the butter into the flour mixture until the butter is approximately pea-sized. Add the final two tablespoons of butter and cut in until most of the mixture looks like coarse breadcrumbs with some pea-sized chunks left. Drizzle two tablespoons of ice water over the mixture and cut it in with a rubber spatula. If the dough starts to form balls that stick together when pressed, the dough is moist enough, otherwise add up to another 2 tablespoons of ice water. Press the dough with your hands into a disk, wrap tightly in plastic, and chill for at least half an hour and up to 2 days. After chilling, pull out the dough and place it on a lightly floured surface. Roll from the center out until the dough is approximately 3 inches wider all the way around than the pan. Gently roll the dough around the rolling pin (making sure there is enough flour to prevent sticking) and transfer the dough to the pie pan. Press it in place and crimp or flute the edges.

  1. One Response to “Cherry Pie”

  2. that looks delish.

    By mom on Jul 24, 2013

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