Cherry Pie makes me think of summer. Honestly, if you can find cherries then you can have it anytime. I found several recipes to help us bake a cherry pie today. The one I used was easy to follow and everything was made from scratch. Sally doesn’t cook her cherry pie filling before placing it in the pie crust and that saves time. Anybody can go to the store and buy a ready made pie crust. We are doing this by scratch. Please follow the recipe from Sally’s Baking Addiction, or look up a different recipe to suit your tastes.
2 1/2 cups all purpose flour
1 1/4 teaspoons salt
6 tablespoons chilled unsalted butter cubed
3/4 cup chilled vegetable shortening
1/2 cup ice water
Mix the salt into the flour. Cut the shortening and butter into the flour mixture until small clumps appear. Mix in cold water with wooden spoon or rubber spatula. Divide dough in half. Wrap each half in plastic wrap and place in fridge for at least 1 hour.
4 cups halved pitted fresh cherries
1/2 cup – 3/4 cup granulated sugar
1/4 cup cornstarch
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 Tablespoon cold unsalted butter, cut into small cubes
1 large egg, Separate yolk from egg white. Beat egg white.
2 pie dough halves from above recipe.
Preheat the oven 400 degrees F.
Make sure to pit the cherries and cut them in half. Mix with cherries, sugar, cornstarch, vanilla extract, almond extract, and lemon juice. Roll out one of the chilled dough halves larger than enough to cover your 9 inch pan. Place pie crust into your pie pan. Spoon cherry filling mixture into a pie pan. Leave the excess juices in the bowl.
Roll out other half of chilled pie crust to about the same size as the other. Cut into 3/4 inch long strips. And place in lattice form on top of the pie. Over and under. Or be lazy like the pie in this picture and just place them over each other. The lattice style is much prettier. Remove excess pie crust from edges. Crimp edges of top and bottom pie crusts together if you would like. Brush pie crust top with beaten egg white. Sprinkle pie with sugar. Bake 45-55 minutes. Allow to cool before serving. Enjoy!
hive // top crust prep
hive // fill the pie
hive // unwhisked eggs
hive // fresh cherries
hive // homemade cherry filling
hive // rolled crust RARE
hive // recipe tin
hive // butter tray
hive // spilled eggs
hive // sugar jar
hive // dough bowl
hive // used flour scoop
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