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Cherry Pie
Created by: Howcan Team
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into small cubes
- 6-8 tablespoons ice water
- 2 1/2 cups pitted cherries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- In a large bowl, mix together 2 1/2 cups of flour and 1 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough holds together. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate bowl, combine 2 1/2 cups of pitted cherries, 1 cup of sugar, 1/4 cup of cornstarch, 1/4 teaspoon of almond extract, and 1 tablespoon of lemon juice. Mix until the cherries are coated and set aside.
- Preheat the oven to 425°F (220°C). Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Place the rolled out dough into the pie dish and trim any excess overhang.
- Pour the cherry filling into the pie crust. Roll out the second disc of dough and place it over the filling. Trim any excess overhang and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with 1 tablespoon of sugar. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before slicing and serving. Enjoy!
Cherry pie has been a beloved American dessert since the 19th century. Its origins can be traced back to early American settlers who brought their love for pies from Europe. The pie gained popularity in the 20th century, becoming a staple at diners and family gatherings. The sweet and tart filling made from cherries, encased in a flaky crust, has become a symbol of traditional American baking. Chefs like Julia Child and Martha Stewart have popularized the recipe, and regions like the Midwest, known for their cherry orchards, have perfected the art of cherry pie making. Today, the best versions of this classic dish can be found in small-town bakeries and local diners across the United States. The key to a perfect cherry pie lies in using fresh, ripe cherries and mastering the art of creating a buttery, golden crust. For a unique twist, some bakers add almond extract or a splash of bourbon to enhance the flavor of the filling. Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, cherry pie continues to hold a special place in the hearts of dessert lovers everywhere.
80 min
8
320 calories
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