A Classic Cherry Pie Recipe: Sweet, Simple, and Irresistibly Delicious
Are you ready to bake a pie that will transport you to grandma's kitchen? This classic cherry pie recipe is the perfect blend of sweet and tart, with a flaky crust that's simply irresistible. Whether you're a seasoned baker or a kitchen novice, this recipe is designed to guide you through every step, ensuring a delicious cherry pie masterpiece.
Ingredients:
This recipe makes one 9-inch double-crust cherry pie.
For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- ½ cup ice water
For the Filling:
- 4 cups fresh or frozen pitted cherries (if using frozen, thaw and drain well)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
Instructions:
Making the Pie Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add Ice Water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the Dough: Form the dough into two discs, one slightly larger than the other. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Making the Cherry Filling:
- Combine Ingredients: In a large bowl, gently combine the cherries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
Assembling the Pie:
- Roll Out the Dough: On a lightly floured surface, roll out the larger disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Add the Filling: Pour the cherry filling into the pie crust.
- Top Crust: Roll out the remaining dough into a 10-inch circle. You can either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Egg Wash (Optional): Brush the top crust with a beaten egg for a golden brown finish. A sprinkle of coarse sugar adds extra sweetness.
- Bake: Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Perfect Cherry Pie:
- Use high-quality ingredients: The better the ingredients, the better the pie!
- Don't overwork the dough: Overworking the dough will make it tough.
- Chill the dough thoroughly: This prevents shrinkage during baking.
- Blind bake the crust (optional): For a crispier bottom crust, pre-bake the crust for 15 minutes before adding the filling.
- Serve warm or cold: Enjoy your delicious cherry pie!
This recipe is easily adaptable. Feel free to experiment with different spices or add a touch of almond extract to the filling for an extra layer of flavor. Enjoy the process and the delicious results! Remember to share your baking journey using #cherrypie and #homemadepie on social media. Happy baking!
