We’re getting close to that time of year! All the trees are budding, and before you know it, it’ll be time to pick and pit cherries, and to bake that wonderful, fresh homemade cherry pie!
I don’t know about you, but I’ve had a heck of a time in the past finding a good recipe for a cherry pie filling that uses sour cherries that you hand picked!!
Over the past two years, I’ve tried to perfect my cherry pie recipe, and I think I’ve got it just right for the way our family loves it!
Since I love to bake, I make everything from scratch, including the crust. But of course, if you don’t like to make your own crust, I UNDERSTAND! But If you want to take a chance and make your own pie crust, this one is super easy!
Are you ready? Lets go!
In the top of this first picture, you can see what the butter is supposed to look like when you add it to the flour/salt combo. You can see that the butter is pea sized.
The bottom of the first picture is what your pie crust dough is supposed to look like after you add the water. It all comes together and should be easy to work.
In this second picture, at the top, you can see what the cherry pie filling looks like when it’s thickened.
The bottom of this second picture, you can see my wooden spoon that has cherry pie filling on it. In the middle of the back of the spoon, I drew a line with my finger, and the filling didn’t run, which means that the filling was thick enough!
In this third photo, the top picture shows my second pie crust rolled out into a rectangular shape, and I used a round pizza cutter to cut the strips for the lattice crust.
In the bottom of the third photo, I’ve done the lattice crust, in a later post, I’ll do a tutorial for it!
**Don’t want to take the time to make the lattice crust?? Don’t worry! Go ahead and do a solid round pie crust and cut out fun shapes!
In the fourth photo, the top picture I posted, I have my amazing pie crust shield on top of the cooked pie. I can’t believe I hadn’t bought one of these before, but I got one at my bridal shower, and it’s one of the best gifts ever!!!
Thanks to the pie crust shield, the crust doesn’t burn, and the end result is a beautiful pie!
**if you do not have a pie crust shield, use three 3-inch wide pieces of foil to wrap around the pie.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter, chilled and cubed
- 1/2 cup cold water
- 4 cups sour cherries, pitted
- 4 tablespoons corn starch
- 1 1/4 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract
- 1 egg white
- Sprinkling sugar
- In your mixer with the whisk attachment, combine flour and salt. Once combined, add cubed butter. Whisk until butter is the size of peas in the flour dough. Next, add water slowly and combine until dough comes together. Divide dough into two balls. I like to make one ball slightly bigger than the other one and use the bigger ball of dough for the bottom crust. Once you roll them into balls, I like to put them between lightly floured parchment paper and press them into a 6-inch disk. Refrigerate for at least 1 hour or overnight.
- When you are ready to use, take out of refrigerator and let the disk sit for 5 mins before rolling out.
- I like to roll out my dough between the two pieces of parchment paper because it uses less flour, but you need to make sure you have enough flour between the dough and parchment paper to keep it from sticking. Once rolled out, put in your 9-inch pie pan. Trim around the edge.
- In a saucepan add cherries, sugar, corn starch, salt, and almond extract. Keep on low-medium heat until the filling thickens. Stir occassionally. When thickened, add to the pie pan with the crust.
- Take out the second smaller crust and roll out into a rectangular shape. Use a knife or pizza cutter to cut strips to make a lattice crust. Add lattice crust to the top of the pie and press the edges to the bottom crust.
- Brush egg white on the top of the crust, then sprinkle sugar on top.
- Put pie pan on a cookie sheet to catch any drips. Bake in 425 degree preheated oven without a pie shield for 20 minutes. Then turn down the oven to 375 degrees, add a pie crust shield and bake for another 30-40 minutes.
- Remove pie from oven and let cool.
- Serve with vanilla ice cream and ENJOY!
How did your cherry pie turn out?? Let me know in the comments!