Very Cherry Pie

Ashley Dearmore

By
@Ashleyscooking

Looking to go the extra length to impress everyone with your pie making abilities? This is for you. Not many people make Cherry pie from scratch anymore, but WARNING once you make this pie you will never want the canned stuff again. You've been warned :)


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Rating:

Comments:

Serves:

8

Prep:

2 Hr 30 Min

Cook:

50 Min

Method:

Bake

Ingredients

CHERRY PIE FILLING

6 c
fresh tart cherries
1 c
sugar
1/3 c
cornstarch
1/2 c
tart cherry juice
1 tsp
vanilla or almond extract
2 Tbsp
butter
2 c
all purpose flour
1 c
vegetable shortening
1/2 c
cold water
1 pinch
salt
1
egg
1 Tbsp
water

Directions Step-By-Step

1
Combine flour and salt. Add shortening about a 1/4 cup at a time, and mash with a fork until mixed. Add the cold water as needed so it doesn't stick but holds together. You want the crust to resemble cookie crumbs.
Roll into a ball, cover with saran wrap and refrigerate for an hr.
2
Combine cherries, sugar, cherry juice, and butter in a saucepan. Bring it to a boil while stirring so the sugar does not burn.
3
Once it boils, reduce heat to simmer and leave for 20 min. Remove from heat set aside. Stir in Extract.
4
Take pie crust out of the fridge and let it sit for 15 min. Divide the dough ball into 2. Gently roll out one ball and place in a prepared pie pan. Cover the edges with foil so they do not burn. Bake at 375 in a preheated oven for 20 min. Remove from oven.
5
Fill pie crust with cherry filling. Roll out 2nd dough ball. You can do a lattice top or a solid top really whatever you like just cover it with something. Brush with the egg and 1 T of water mixed together.
Bake at 375 for 50 min or until set up. We enjoy ours with Vanilla Ice cream but whipped cream is also delicious! Enjoy!

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium