Ingredients:
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 9-inch pie crusts (homemade or store-bought; for homemade pie crust recipe scroll to the bottom)
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
-
Preheat your oven to 375°F (190°C).
-
In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract (if using), vanilla extract, and salt. Mix until the cherries are evenly coated with the sugar mixture.
-
Roll out one pie crust and line a 9-inch pie dish with it. Trim any excess dough hanging over the edges.
-
Pour the cherry filling into the prepared pie crust, spreading it out evenly. Dot the top with small pieces of butter.
-
Roll out the second pie crust and place it over the filling. You can either cover the pie completely or create a lattice crust by cutting the dough into strips and weaving them over the filling.
-
Trim and crimp the edges of the pie crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
-
Brush the top crust with the beaten egg and sprinkle with sugar for a golden, crispy finish.
-
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
-
Remove the pie from the oven and allow it to cool on a wire rack before serving. Enjoy warm or at room temperature, optionally topped with a scoop of vanilla ice cream.
-
Slice, serve, and savor every bite of this delicious homemade cherry pie!
Feel free to adjust the sugar according to your preference for sweetness, and enjoy this classic dessert with friends and family.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pies)
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 6-8 tablespoons ice water
Instructions:
-
In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
-
Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
-
Gradually add ice water, 1 tablespoon at a time, while gently mixing the dough with a fork or your hands. Continue adding water until the dough starts to come together and forms a rough ball.
-
Turn the dough out onto a lightly floured surface and knead it a few times until it comes together into a cohesive ball. Be careful not to overwork the dough.
-
Divide the dough in half and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or until chilled.
-
Once chilled, remove one disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften.
-
Roll out the dough on a lightly floured surface into a circle that's about 12 inches in diameter, and about 1/8 inch thick. Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
-
Trim any excess dough hanging over the edges of the pie dish, leaving about a 1/2-inch overhang. Use your fingers to crimp the edges or use a fork to create a decorative pattern.
-
Fill the pie crust with your desired filling (such as the cherry pie filling from the previous recipe).
-
Roll out the second disk of dough and place it over the filling. Trim and crimp the edges of the pie crusts together to seal the pie.
-
Follow the baking instructions for your specific pie recipe.
This homemade pie crust is flaky, buttery, and perfect for any pie recipe. Enjoy making delicious pies from scratch!
