Cherry Pie Recipe with Frozen Cherries: A Deliciously Easy Dessert
Making a homemade cherry pie might seem daunting, but with frozen cherries, it's surprisingly simple! This recipe provides a step-by-step guide to create a delicious and beautiful cherry pie that will impress your family and friends. We'll focus on techniques to ensure a perfectly textured filling and a flaky, golden crust.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- ½ cup ice water
For the Filling:
- 4 cups frozen pitted cherries
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
Instructions:
Making the 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, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
Preparing the Cherry Filling:
- Thaw (Partially): Let the frozen cherries thaw slightly. Completely thawed cherries will release too much liquid, resulting in a soggy pie. A partially thawed state is ideal.
- Combine Ingredients: In a large bowl, combine the thawed cherries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Gently toss to coat the cherries evenly.
Assembling the Pie:
- Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add the Filling: Pour the cherry filling into the pie crust.
- Top Crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Egg Wash (Optional): Brush the top crust with an egg wash (1 egg beaten with 1 tbsp water) for a beautiful golden brown finish.
- 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 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.
- Blind bake the crust (optional): For a crispier bottom crust, you can blind bake it (pre-bake with pie weights) for 15 minutes before adding the filling.
- Serve with a scoop of vanilla ice cream: This classic pairing enhances the taste of your homemade cherry pie.
This recipe uses readily available ingredients and simple techniques to achieve a delicious and impressive cherry pie. With a little patience and attention to detail, you'll be enjoying a slice of homemade heaven in no time! Remember to share your baking creations on social media and tag us! Happy baking!
