What To Know
- The key to a phenomenal cherry pie lies in selecting the right cherries.
- Add the chilled butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Reduce the oven temperature to 375°F and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
The aroma of freshly baked cherry pie wafting through the kitchen is a sure sign of happiness. But the thought of making one from scratch can be daunting, especially for novice bakers. Fear not! This guide will walk you through how to make cherry pie easy with simple steps and tips, ensuring a delicious and impressive pie that will impress even the most discerning palate.
Picking the Perfect Cherries
The key to a phenomenal cherry pie lies in selecting the right cherries. Fresh, ripe cherries are ideal, but frozen cherries work just as well.
Here’s what to look for:
- Fresh Cherries: Choose cherries that are plump, firm, and have a deep red color. Avoid any that are bruised, soft, or have stems that are dry and brittle.
- Frozen Cherries: Opt for frozen cherries that are individually quick-frozen (IQF), ensuring they are not clumped together.
The Crust: A Foundation for Flavor
A flaky, buttery crust is the perfect complement to the sweet and tart filling. You can either make your own crust from scratch or use a store-bought one.
Homemade Crust:
- Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 cup ice water
- Instructions:
1. Whisk together flour and salt in a large bowl.
2. Add the chilled butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough in half, flatten each disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Store-Bought Crust:
- Choose a high-quality, refrigerated pie crust.
- Let the crust soften slightly at room temperature before rolling it out.
The Filling: Sweet, Tart, and Delicious
The cherry filling is the heart of the pie. It’s a simple blend of cherries, sugar, and a touch of cornstarch for thickening.
Ingredients:
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract (optional)
Instructions:
1. In a large bowl, combine the cherries, sugar, flour, water, lemon juice, and almond extract (if using).
2. Gently toss to coat the cherries evenly.
Assembling the Pie: A Symphony of Layers
Now comes the fun part!
1. Roll out the bottom crust: On a lightly floured surface, roll out one of the dough discs into a 12-inch circle.
2. Transfer to the pie plate: Carefully transfer the rolled-out dough to a 9-inch pie plate.
3. Add the filling: Pour the cherry filling into the crust.
4. Top with the top crust: Roll out the remaining dough disc into a 12-inch circle. Cut decorative slits or a lattice pattern into the top crust.
5. Seal the edges: Crimp the edges of the top and bottom crusts together.
6. Brush with egg wash: Whisk together 1 egg yolk with 1 tablespoon of water. Brush the egg wash over the top crust.
7. Bake: Bake the pie in a preheated 425°F oven for 15 minutes. Reduce the oven temperature to 375°F and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cooling and Serving: Patience is Key
Allow the pie to cool completely before serving. This will allow the filling to set and the crust to become even more flaky.
Tips for Success:
- Chill the dough: Chilling the dough before rolling it out helps prevent it from becoming too soft and sticky.
- Blind bake the crust: Pre-baking the crust for 10 minutes before adding the filling helps prevent a soggy bottom crust.
- Don’t overfill: Overfilling the pie can cause the filling to spill over during baking.
- Use a pie shield: A pie shield helps prevent the crust from browning too quickly.
- Let it cool completely: Allowing the pie to cool completely ensures the filling sets properly and the crust becomes even more flaky.
Time to Indulge: Serving Your Creation
Serve your beautiful cherry pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon or a drizzle of caramel sauce adds a touch of extra sweetness.
Beyond the Basics: Variations for a Unique Pie
- Cherry Almond Pie: Add 1/4 cup of sliced almonds to the filling for a nutty twist.
- Cherry Chocolate Chip Pie: Fold in 1/2 cup of chocolate chips to the filling for a decadent treat.
- Cherry Cream Cheese Pie: Add a layer of cream cheese filling to the bottom of the pie crust before adding the cherry filling.
Frequently Discussed Topics
Q: Can I use canned cherries?
A: Yes, you can use canned cherries, but be sure to drain them well and remove any excess juice.
Q: How long can I store the pie?
A: Store the pie in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Q: Can I freeze the pie?
A: Yes, you can freeze the pie for up to 3 months. Thaw it in the refrigerator overnight before serving.
Q: What can I do if the crust is soggy?
A: If the crust is soggy, you can try baking it again for a few minutes to crisp it up.
Q: What if the filling is too runny?
A: If the filling is too runny, you can try adding a bit more cornstarch to thicken it.
With these tips and tricks, you’ll be baking delicious cherry pies in no time! So gather your ingredients, put on your apron, and enjoy the sweet satisfaction of creating a homemade pie masterpiece.
