Index ::: [ Recipe ] [ Dessert ]
Classic Cherry Pie
one ( 9 - inch ) pie / servings

[ INGREDIENTS ]

CHERRY FILLING

Cherry Juice
Fresh Cherries
Vanilla Extract
Lemon
Lemon Juice
Sugar
Cornstarch
Butter
Egg
Coarse Sugar ( Like Turbinado )

CRUST

All-Purpose Flour
Salt
Sugar
Unsalted Butter
Ice Water

[ INSTRUCTIONS ]

DOUGH

1. Place :
   
   2 1/2 Cups All-Purpose Flour;
   1/2 Teaspoon Salt;
   1 Tablespoon Sugar;
   in bowl of food processor.
2. Pulse a few times until combined.
3. Add :
   
   2 Sticks Unsalted Butter, Cold and Diced into 1/2 Inch Cubes;
   and pulse again until butter is the size of large blueberries.
4. Add :
   
   1 - 2 Tablespoons Ice Water;
   at a time and pulse until dough starts to come together.
5. Transfer dough to cutting board and form into ball.
6. Divide in half and make 2 equal disks.
7. Wrap in plastic and let chill in the fridge for at least 30 minutes.

SYRUP

1. Place :
   
   1 Cup Cherry Juice;
   in small saucepan over medium heat.
2. Allow mixture to come to a low boil.
3. Then reduce heat and simmer for 12 to 15 minutes until liquid has reduced to 1/4 cup.
4. Watch carefully to prevent burning.

Preheat oven to 425 F or 220 C.

FILLING

1. Combine :
   
   1 Cup Cherry Juice;
   2 1/2 Pounds Fresh Cherries, Pitted and Halved ( About 5 1/2 Cups After Pitting and Halving );
   1 Tablespoon Vanilla Extract;
   Zest of 1 Lemon;
   3 Tablespoons Lemon Juice;
   1 Cup Sugar;
   1/4 Cup Cornstarch;
   The Reduced Cherry Juice;
   in a large bowl.
2. Toss to combine.
3. Set aside until ready to use.

ROLL OUT DOUGH

1. On a lightly floured surface, roll out one of the pie discs to roughly 12 inches in diameter.
2. Fit into bottom of 9 inch pie dish and place in fridge for 20 minutes.
3. Roll out the remaining disc until it is roughly 11 inches in diameter.
4. Place in fridge until ready to use.

ADD FILLING

1. Add filling to prepared pie dish.
2. Scatter :
   
   2 Tablespoons Butter, Diced into 1/4 Inch Cubes
   over top.
3. Brush edges with :
   
   1 Large Egg Beaten with 1 Tablespoon Water ( For Egg Wash );
   and add top crust over the pie.
4. Trim the edges and leave 1/2 inch overhang.
5. Fold top crust under bottom crust, sealing them together.
6. Use the tip of a knife to cut 3 or 4 slits in top of pie.
7. Use a pastry brush to coat entire pie with egg wash.
8. Sprinkle with :
   
   2 Tablespoons Coarse Sugar ( Like Turbinado );.

BAKE PIE

1. Add assembled pie to foil-lined baking sheet.
2. Bake at 425 F or 220 C for 15 minutes.
3. Then reduce heat to 375 F or 190 C and bake for 45 minutes or until the crust is golden brown and the filling is bubbling and thick.
4. If dough is getting brown before the inside is done, cover with foil and continue cooking.
5. Let rest 1 hour before eating.
6. Serve with ice cream or whipped cream.

[ NOTE ]

This method works for whatever type of fruit pie you’re making ― apple, blueberry, strawberry, pear, peach or cherry. Just simply use the same type of juice as its fresh counterpart.

When reducing the juice, be sure to check on it often, especially toward the end of the process. If it’s reduced too much, it can burn and taste bitter. The consistency should be like maple syrup, not molasses.