Cherry Pie
Cherry pie is a summer classic. With a homemade pie filling and flaky homemade crust, everyone will be asking for seconds.
Servings: 8
Ingredients
Pie Crust
- 2 2/3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 8 tablespoons unsalted butter cold, cut into pieces
- 8 tablespoons shortening cut into pieces
- 1/2 cup ice water
Cherry Pie Filling
- 4 cups cherries
- 3/4 cup granulated sugar plus 1 teaspoon
- 3 tablespoons cornstarch
- 1 cup water
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
Instructions
Pie Crust
- If using premade dough, skip to rolling step.
- In a mixing bowl, combine flour, sugar, and salt. Cut in butter and shortening until evenly blended and mixture looks like wet sand, with no pieces bigger than a pea.
- Pour in water a little at a time and mix well until dough comes together. You might not use all of the water.
- Divide dough in half and pat each into a disk about 6 inches across. Wrap each in plastic and chill for 30 minutes.
- After 30 minutes, roll out bottom crust to fit pan, leaving some overhang. Return to refrigerator while you make the filling.
Cherry Pie
- Wash cherries and remove pits. Set aside.
- In a saucepan, whisk together 3/4 cup sugar and cornstarch, breaking up any lumps. Set over medium heat and whisk in water, lemon juice, cinnamon, and allspice.
- Once the sugar and cornstarch are dissolved, add the cherries and bring to a boil, then reduce to medium or medium-low and cook 5-10 minutes, stirring often.
- The liquid will turn from cloudy to red and glossy. When the filling is thick enough that you can draw it away from the bottom of the pan without it immediately flowing back, remove from heat and let cool slightly.
- Preheat oven to 400°F.
- Remove pie crusts from the refrigerator. Scatter 1 teaspoon sugar on the bottom crust. Roll out top crust and if making a lattice, cut into even strips.
- Pour the pie filling into the bottom crust and add the top crust. Trim excess overhang and pinch edges together. Place pie on a rimmed baking sheet to catch any spilled juices.
- Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake another 25-30 minutes, until crust is golden and juices are bubbly.
- Let cool for at least 4 hours before serving, preferably longer, to help the filling thicken and set.
Notes
- Optional: Brush top pie crust with egg wash and sprinkle with sugar before baking.
