Cherry Pie
Serves 8-10
Ingredients
Crust
- 2 cups all-purpose flour
- 1 tbsp sugar + extra for sprinkling on top
- pinch of salt
- 1½ sticks of chilled butter, cubed
- 6-8 tbsp of ice water
- 1 egg, lightly beaten and mixed with 2 tbsp of water
Filling
- 1 (14.5 oz) can sour cherries
- 1½ tsp sugar
- 5-6 cups fresh Bing cherries, pitted & halved
- 4 tbsp cornstarch
- 2 tbsp fresh orange juice
- 3½ tbsp fresh lemon juice
- pinch of salt
- ½ tsp vanilla extract
- ½ cup sugar
How-to
Make Dough
- Place flour, salt and sugar into the bowl of a food processor and pulse a few times to combine
- Add the chilled cubed butter, pulsing until the butter is the size of small peas. With the processor on, stream in ice water, 1 tbsp at a time, into the butter and flour mixture, until the dough pulls away from the side of the bowl and forms a rough ball.
- Turn off the mixer and dump the dough out onto a lightly-floured work surface. Roll the dough into a ball, and wrap with plastic wrap. Place in refrigerator for 30 minutes.
Make Filling
- Preheat oven to 425º
- Pour sour cherries and their liquid in a small saucepan and cook over medium-high heat for 15 minutes, or until a light syrup has formed. Remove from heat and pour mixture through a sieve. Discard the cherries
- Place cherries, sugar, cornstarch, salt, juices and vanilla in a large mixing bowl, and stir to combine. Add in 3 tbsp of the strained liquid from the sour cherries. Stir to combine
Weave Lattice Top
- Roll out one half of the pie dough (placing the other half back into the refrigerator to chill) until between ¼” and ¹⁄₈ “ thick. Place dough into pie plate
- Roll out the other half of the pie dough to same thickness. Using a fluted-edged pastry wheel, slice the circle of dough into 1" thick strips
- Place cherry pie filling into the pie crust-lined pie plate, mounding it slightly in the center
- Lay 4 strips of pastry dough across the filling equidistantly, leaving space in between the strips to let the filling show (if your strips are thinner, you may need 5 strips). Fold back strips 1, and 3 a little bit more than halfway. Lay a strip across the filling at the place where the three strips fold back. Unfold strips 1 and 3 so they are laying straight across the pie, over the new strip. Then, fold back strips 2 and 4 about halfway, and place another strip of dough where those strips fold back, leaving room in between the new strip and the first. Unfold strips 2 and 4 then rotate the plate 180 degrees and follow the same steps on the other side of the pie. (NOTE: This part of the process is actually very easy but much easier to follow if you watch the video)
- When finished with the lattice, cut all overhang of the dough strips back so only ¾" hangs past the edge of the pie plate. Fold the overhang of dough under itself and crimp the edge of the pie
Bake
- Brush with egg mixture and sprinkle with sugar. Reduce oven temperature to 375º and bake pie for 25-30 minutes, or until the crust is nicely browned, and the filling is bubbly