Cherry Pie

cherry pie


Cherry pie is my FAVORITE pie in the entire world.  I just love how the tartness of cherries mixed with the syrup of the cherries combines with a delicious pie crust.  It’s light, sugary, and delicious!

The crust is incredible.  I use this crust for any fruit pie I make, because it’s a bit on the thicker side.  Crusts tend to be nearly impossible to make depending on how dry it is in your house, but I have had zero problems with it!  My best advice is to press the crust into the pie plate, rather than roll it out.  That way you can decide how thick you want the crust.  It’s buttery enough that it won’t have a problem getting out of the pie plate.

You can use an egg wash to create the ideal look of your pie.  Here’s a chart of ways to mix ingredients to do that:
-Whole egg + salt: shiny
-Whole egg + milk: faint shine
Whole egg + water: matte, golden-brown (I use this one primarily)
-Egg yolk + water: shiny, golden-brown
-Egg yolk + salt: shiny, golden-brown
-Egg yolk + heavy cream: shiny, dark
-Egg white: crisp, pale
-Heavy cream + half and half: matte, golden-brown
-Olive oil: faint shine, golden-brown

As far as the cherry filling, make sure to get traditional bing cherries, not sour.  I don’t know about you, but I am a total sweet tooth….if the cherries are too sour, it just doesn’t taste the same as a normal cherry pie.

This is great for any holiday or summer picnic—hope you decide to bake it!

YIELD: 1 pie (8-10 servings)

TIME: 3 hours

5 cups of pitted cherries
2 tsp of lemon zest
3 Tbsp lemon juice
1 cup of sugar
1/4 cup corn starch

3 cups flour
1 stick of cold butter, cubed
8 Tbsp shortening
2 tsp white vinegar
1/4 tsp salt
2 Tbsp sugar
up to 4 tablespoons of cold water if needed

foil strips
extra sugar

In a small bowl mix sugar and corn starch together with your fingers and set aside.  Place the pitted cherries in a large bowl and add lemon zest and juice.  Add sugar/corn starch mixture to the cherries and mix everything with your hands. Set aside.

Preheat oven to 375 F.  Using a food processor, pulsate butter, shortening, sugar, salt, and flour until the mixture resembles coarse corn meal.  If you don’t have a food processor you can use a fork or your fingers.  Add vinegar to the mixture and 1 Tbsp of cold water at a time until you get a workable dough (until you can roll it out).  Press the pie crust into the pie plate.  Once your pie plate is evenly coated with pie crust dough, roll the remaining dough out on a floured surface to 1/8″ in height and as wide as the pie plate is.  Cut the dough in 8-1″ strips.  Create lattice crust and use egg wash to make sure the lattice stays in place while baking.  Carefully pour the cherry filling into the prepared pie plate.  Crimp the edges of your pie using a fork or your fingers, and sprinkle extra sugar on top.  Cover the edges of the pie crust with foil strips and bake for 1 hour.  Allow the pie to cool for at least 30 minutes before serving.

Hope y’all enjoy!

xoxo, Sara


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