Homemade Cherry Pie
Have you ever tried a homemade cherry pie? If you've never tried a homemade cherry pie filling in a yummy homemade pie crust recipe you are missing out! Cherry pies made from scratch have more cherries, flakier crust, and taste better. Don't believe me? THen you've got to try our best cherry pie! You can use fresh, in season berries or a cherry pie with frozen cherries for a truly delicious dessert that will leave you asking for a second helping!
Ingredients
Flaky Crust
- 2 cups all pupose flour
- 3/4 teaspoon salt
- 2/3 cup shortening I used the blue crisco
- 7-8 tablespoons ice-cold water
Cherry Pie
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 Tablespoon lemon juice
- 4 cups cherries, pitted fresh or frozen that are thawed with extra liquid removed
- 1 teaspoon almond extract
- 1 Tablespoon butter
Instructions
- To make the pie crust, in a medium bowl combine flour and salt. Using a pastry knife cut in shortening until you get a fine pea mixture. Now add in about 7-8 Tablespoons of ice-cold water until mixture holds together in a bowl. Do not over mix or it won't be as flaky! If you need more water add in 1 Tablespoon at a time until it will hold together.
- Divide the pie dough into half. WIth 1/2 of the dough roll out on a lightly floured surface until larger than your pie pan. Lighly fold in half and half again to transfer into a pie pan. Unfold.Remember the less handling, the more flaky of a crust!
- To make filling, in a medium bowl put 4 cups of pitted cherries. Add in sugar, cornstarch, lemon juice, and almond extract. Toss to combine and pour into pie lined pan. Top with thin slices of butter.
- Roll out remaining pie dough ball int o a flat sheet the size of your pie pan. Use cookie cutters to press 1-3 spots, but leave the dough there, it just creates a nice design and allows the steam to escape. Again, fold in half, and half again to move to the top of the cherry filling and unfold. Pinch the endge of the crust topping to the top of the pie crust sides so the juice wont escape. If you didn't cut out any of the top, make sure to cut slits to let the steam escape.
- Bake 15 miutes at 425 F. Now put a cookie sheet on the rack above the pie to prevent the crust from over-browning and continue to bake an additional 35 minutes. Now turn off the oven, but don't open the door. Let the pie continue to stay in the warm oven another hour or so to allow the extra liquide to evaporate.
- Serve warm or cold with a scoop of vanilla ice cream. Yum!