Perfect Cherry Pie

Name: Perfect Cherry Pie
Prep time: 35 min
Total time: 150 min
Yield: 10
Ingredients: 2 ¼ cups of all-purpose flour; 2 tablespoons of sugar; ½ teaspoon of salt; 8 tablespoons of butter (cut into 1/2-inch cubes and frozen); 4 tablespoons of vegetable shortening (in small pieces, frozen); 8 tablespoons of very cold cream cheese (in small pieces); ⅓ cup of ice-cold water; 3 cans (16 ounces each) of water-packed red (tart, pitted cherries, drained and juice reserved); 1 cup of sugar; ¼ cup of potato starch; ½ teaspoon of almond extract; 1 tablespoon of butter (in small pieces); 1 egg white (lightly beaten); 1 ½ tablespoons of sugar

Previous

Next

Perfect Cherry Pie

Who doesn’t love a delicious cherry pie? The combination of sweet, juicy cherries and buttery, flaky crust is simply irresistible. Whether you’re a seasoned baker or just starting out, making the perfect cherry pie is easier than you might think. In this article, we’ll explore some tips and tricks for creating a cherry pie that will have your friends and family begging for seconds.

Choosing the Right Cherries

When it comes to making cherry pie, the type of cherries you use can make all the difference. Tart cherries, such as Montmorency or Morello, are the best choice for pie filling. Their tangy flavor balances out the sweetness of the pie, creating a deliciously balanced dessert. Look for fresh or frozen tart cherries at your local grocery store or farmers market.

Making the Perfect Crust

The crust is the foundation of any great pie, and cherry pie is no exception. To make the perfect crust, you’ll need a few key ingredients: flour, butter, salt, and ice water. The key to a flaky crust is to keep the butter cold and handle the dough as little as possible. Mix the flour and salt together, then cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least an hour before rolling it out.

Rolling Out the Dough

Rolling out pie dough can be a bit tricky, but with a little practice, you’ll become a pro in no time. Start by lightly flouring your work surface and rolling pin. Place one portion of the dough on the surface and roll it out into a circle, about 12 inches in diameter. Gently transfer the dough to a 9-inch pie plate, pressing it into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang.

Creating the Filling

Now it’s time to make the filling for your cherry pie. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the cherries are well coated. Pour the filling into the prepared pie crust, then dot the top with small pieces of butter. Roll out the remaining portion of dough and place it on top of the filling. Trim and crimp the edges to seal the pie.

Baking the Pie

Preheat your oven to 375째F (190째C). Place the pie on a baking sheet to catch any drips, then bake for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and let it cool for at least 2 hours before serving. This will allow the filling to set and make slicing the pie easier.

FAQs

1. Can I use sweet cherries instead of tart cherries?

While you can use sweet cherries for your pie, keep in mind that the filling will be much sweeter. If you prefer a less sweet pie, stick with tart cherries.

2. Can I use canned cherries?

Yes, you can use canned cherries in a pinch. Just be sure to drain them well and adjust the sugar in the recipe accordingly.

3. How do I prevent a soggy bottom crust?

To prevent a soggy crust, you can blind bake the bottom crust before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and continue with the recipe as directed.

4. Can I freeze cherry pie?

Yes, you can freeze cherry pie. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, thaw the pie in the refrigerator overnight, then reheat in a 350째F (175째C) oven for about 20 minutes, or until warmed through.

5. How long will cherry pie last?

Cherry pie will last for about 2-3 days at room temperature. After that, it’s best to refrigerate any leftovers.

6. Can I add other fruits to my cherry pie?

Absolutely! Feel free to get creative and add other fruits, such as blueberries or raspberries, to your cherry pie filling.

7. Can I make the pie crust ahead of time?

Yes, you can make the pie crust ahead of time. Simply wrap it tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 2 months. Just be sure to let it come to room temperature before rolling it out.

8. Can I use store-bought pie crust?

Yes, you can use store-bought pie crust if you’re short on time. Just be sure to follow the package instructions for blind baking and assembling the pie.

In conclusion, making the perfect cherry pie is a delicious and rewarding endeavor. With the right cherries, a flaky crust, and a little patience, you can create a pie that will impress even the toughest critics. So go ahead, give it a try and savor the sweet taste of success!

Perfect Cherry Pie

Prep35 min

Total2 hr 30 min

Servings10

2 ¼ cups of all-purpose flour
2 tablespoons of sugar
½ teaspoon of salt
8 tablespoons of butter (, cut into 1/2-inch cubes and frozen)
4 tablespoons of vegetable shortening (, in small pieces, frozen)
8 tablespoons of very cold cream cheese (, in small pieces)
⅓ cup of ice-cold water
3 cans (16 ounces each) of water-packed red (, tart, pitted cherries, drained and juice reserved)
1 cup of sugar
¼ cup of potato starch
½ teaspoon of almond extract
1 tablespoon of butter (, in small pieces)
1 egg white (, lightly beaten)
1 ½ tablespoons of sugar

In a food processor, combine flour, 2 tablespoons of sugar, and salt. Mix well.
Add 8 tablespoons of frozen butter to the mixture and pulse the food processor 4 times.
Add shortening and cream cheese to the flour mixture. Pulse the food processor another 4 or 5 times, until clumps the size of peas form.
Transfer the mixture to a medium bowl and blend it together using your fingertips.
Use a rubber spatula to stir in water until the dough clumps together.
Press the dough with your palm to form a ball, then divide it in half.
Wrap each half of the dough in plastic wrap, forming thick disks. Refrigerate for at least 1 hour.
Adjust the oven rack to the lowest position and place a pizza stone or four 9-inch quarry tiles on the rack to create an 18-inch square. Preheat the oven to 400 degrees F (200 degrees C).
In a large saucepan, combine 1 cup of cherry juice, 1 cup of sugar, potato starch, and a pinch of salt. Cook over medium-low heat, stirring with a rubber spatula until a thick paste forms.
Scrape the paste into a bowl of cherries. Add almond extract and stir to combine.
On a floured work surface, roll out one of the dough disks into a 14-inch circle.
Fold the