What To Know
- The crust is the foundation of any good pie, and a flaky, buttery crust is essential for a delicious cherry pie.
- Bake the pie at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 375 degrees Fahrenheit and bake for another 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Whether you’re serving it at a family gathering, enjoying it as a special treat, or simply savoring a slice on a warm summer evening, a homemade cherry pie is sure to bring joy to any occasion.
The aroma of warm, sweet cherry pie filling wafting through the kitchen is a sure sign of summer. But baking a cherry pie from scratch can seem daunting. Don’t worry! With a little patience and these simple steps, you’ll be enjoying a homemade masterpiece in no time.
Gather Your Ingredients: A Symphony of Flavors
Before you begin, gather your ingredients. This recipe calls for fresh cherries, but you can use frozen if that’s what you have on hand.
For the Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- ½ cup ice water
For the Filling:
- 6 cups fresh or frozen sweet cherries, pitted and halved
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon almond extract (optional)
Optional:
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
Crafting the Perfect Crust: A Foundation of Flavor
The crust is the foundation of any good pie, and a flaky, buttery crust is essential for a delicious cherry pie.
1. Combine Flour and Salt: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Using a pastry blender or your fingertips, cut the chilled butter into the flour mixture until it resembles coarse crumbs.
3. Add the Water: Gradually add the ice water, one tablespoon at a time, mixing lightly with a fork after each addition. Stop adding water when the dough starts to come together.
4. Form the Dough: Divide the dough in half. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the Filling: A Sweet Symphony
While the crust chills, prepare the cherry filling.
1. Combine Ingredients: In a large bowl, combine the cherries, sugar, flour, lemon juice, and almond extract (if using).
2. Optional Enhancements: If desired, add a tablespoon of cornstarch, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of salt to the filling for added texture and flavor.
Assembling the Pie: A Work of Art
1. Roll Out the Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
2. Fill the Pie: Pour the cherry filling into the pie crust.
3. Top with the Other Crust: Roll out the remaining dough into a 12-inch circle. Cut it into strips for a lattice top or use a cookie cutter to create decorative shapes. Arrange the strips or shapes on top of the filling.
4. Crimp and Bake: Crimp the edges of the top and bottom crusts together. Brush the top crust with a little milk or egg wash and sprinkle with sugar. Bake the pie at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 375 degrees Fahrenheit and bake for another 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Cooling and Serving: A Moment of Enjoyment
1. Cool the Pie: Let the pie cool completely on a wire rack before serving. This allows the filling to set and the crust to become firm.
2. Serve with a Scoop of Ice Cream: For an extra special treat, serve your cherry pie with a scoop of vanilla ice cream.
The Sweetest Conclusion: A Pie Perfect for Every Occasion
Baking a cherry pie from scratch is a labor of love, but the reward is a delicious, homemade treat that will be cherished by all. The sweet, tart filling combined with the flaky, buttery crust creates a symphony of flavors that will transport you to a summer afternoon. Whether you’re serving it at a family gathering, enjoying it as a special treat, or simply savoring a slice on a warm summer evening, a homemade cherry pie is sure to bring joy to any occasion.
Frequently Asked Questions
Q: Can I use frozen cherries instead of fresh?
A: Absolutely! Frozen cherries work perfectly well in this recipe. Just be sure to thaw them completely before using.
Q: How do I know if the pie is done?
A: The crust should be golden brown and the filling should be bubbly. You can also insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Q: How long can I keep the pie?
A: A cherry pie can be stored at room temperature for up to two days. For longer storage, refrigerate it for up to 5 days.
Q: Can I freeze the pie?
A: Yes, you can freeze a whole cherry pie for up to 3 months. Thaw it in the refrigerator overnight before serving.
