fresh cherry pie
Confession! This is the first cherry pie I've ever made, and the recipe I found from an old cookbook didn't have any of the spices or extracts I used. So I "played" with my food. Yes, that's a good thing! It turned out so good that even I liked it... and I don't usually like cherry pie. Go figure! If you don't want to make Mom's flaky pie crust, purchase two premade crusts (enough for a top and bottom). But Mom's is so good!
Blue Ribbon Recipe
An old-fashioned cherry pie with a homemade flaky crust you're going to love. The easy, from-scratch crust is buttery, flaky, and sturdy. It holds inside a thick, sweet, and fresh cherry-packed fruit filling. Brushing the top with milk and sprinkling with sugar makes the top extra crisp. Preparing a homemade crust takes practice and time, but the result is worth it. A wonderful homemade pie for cherry season.
Ingredients
- CHERRY FILLING
- 2 pounds fresh, pitted cherries (4 cups)
- 1/4 - 1/2 cup water or cherry juice
- 1 1/3 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 tablespoons butter
- MOM'S FLAKY PASTRY
- 2 cups all-purpose flour
- 1 cup shortening
- 1 teaspoon salt
- 3-4 tablespoons cold water
- 2 tablespoons milk, optional
- 1 - 2 tablespoons granulated sugar, optional
How To Make fresh cherry pie
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Step 1Place cherries in a large saucepan and place over heat. Cover with water. After the cherries lose considerable juice, which may take a few minutes, remove from the heat. -
Step 2In a small bowl, mix the sugar and flour. Pour this mixture into the hot cherries.
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Step 3Add the extracts and spices, if desired, and mix.
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Step 4Return to heat and bring to a simmer stirring frequently.
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Step 5Once the cherry mixture is thickened remove from heat.
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Step 6Preheat oven to 425 degrees F. Start on the crust. Combine flour, shortening, and salt. Cut with a pastry cutter or fork until it looks like a coarse meal.
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Step 7Then add water starting with 3 Tbsp. If it's still dry, add more 1 Tbsp at a time. Divide in half. This makes 2 9" bottom crusts or a top and bottom crust.
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Step 8Roll out on a floured surface using enough flour so the dough won't stick.
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Step 9Line a 9" pie plate with crust.
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Step 10Pour the cooled cherry mixture evenly onto the bottom crust. Dot with butter.
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Step 11Cover with top crust and make slits for the steam to escape (or make a lattice top); seal the edges and flute.
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Step 12Optional for topping: Brush top with milk, half and half, or cream.
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Step 13Sprinkle sugar for a pretty, glistening top.
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Step 14Bake for 12-14 minutes until top starts to brown. If the top and edges are getting too brown, cover loosely with aluminum foil to prevent burning. Lower oven to 375 degrees F and bake another 45-60 minutes until top is golden brown and juices start to flow through the slits.
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Step 15Remove from oven and let cool completely. It's best to wait at least 6 hours before cutting into it so the juices will thicken more.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
