Read the full post here: http://www.mypersonalaccent.com/a-homemade-cherry-pie-to-die-for/
I just adore homemade baked goods. There is something about a freshly made pie or cake that cannot be replicated at a store or in a box. Today I want to show you how you can too become a goddess in the kitchen in just a few easy steps!
The first thing in our fresh pie recipe is, of course, cherries! Though frozen is permissible, fresh is always best!
You can get fresh cherries from any local supermarket. Since cherries are in season during the summer, now is the best time to get them!
They will taste the best and be at their cheapest. You will need about 4 cups for this recipe.
If you are using fresh cherries the first step will be to rinse them in a colander. You then need to remove the stems and pit the cherries
If you have a cherry pitter, you can use that. However, if you are like me, you are all about multi-task tools!
Once the stem is removed simply:
As you see for ease of use I have the colander with the washed cherries on one side, a place for my pits and stems in front of me, and a bowl for the clean cherries to my right.
Once your bowl is full with bright red, fresh, pitted cherries, just pour the whole bowl of cherries into a saucepan over medium heat and cover.
You will notice that your cherries will start to give their juices and fill your pan with a delicious mix of cherries steeping in juices. This process usually takes 3-5 minutes. Make sure to stir them periodically during this process to help disperse the heat evenly.
After the cherries have given most of their juice, remove the pan from the heat. In a separate bowl mix 1 1/2 cups of granulated sugar and 4 tablespoons of cornstarch. Pour this mixture into the hot cherries and stir, as pictured above. Add 1/8 teaspoon of almond extract. While this is an optional step it really adds that special touch from your ordinary cherry pie, trust me on this!
Return the cherries back to the burner over low heat, stirring frequently until the mixture is thickened. Once it is just right, remove it from the heat and let it cool. If you find that the mixture is too thick for you just add a little bit of water. On the other hand if you find it to be not thick enough, a little cornstarch mixed with water will thicken it up more.
While the cherries are cooling it is time to prepare our pie crust!
Preheat your oven to 375 degrees F.
The first thing you need to do to prepare your crust is dice 12 tablespoons (1 1/2 sticks) of unsalted butter and place it back into the refridgerator. Also, place 1/3 cup of vegetable shortening into the refrigerator as well. Both of these items need to be very cold in order to form your dough.
While those items are chilling, in the bowl of a food processor add 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 tablespoon of sugar. Give it a quick spin in the process to mix it up. When your button and shortening are properly chilled, add it to the bowl and pulse anywhere from 8-12 times. You want the butter to be about the size of a pea within the flour mixture. Then with the machine running, pour about 1/2 a cup of ice water down the feed tube. Add this slowly, you may not need all of it. Once the dough begins to form into a ball, stop adding the water, and stop the machine.
Flour the surface of your workstation (as you can see, my workstation is my kitchen counter) and dump the dough from the bowl out onto the surface.
Sprinkle flour over the top and roll the dough into a ball. When you have a nice ball formed, wrap it in plastic (saran wrap works nicely) and place it into the refrigerator to chill for 30 minutes.
When the 30 minutes are up, remove your dough and unwrap. Cut the dough ball in half and roll out one section onto a floured surface. Sprinkle flour over the top and use your favorite rolling pin to roll the dough out into a circle from the center outwards. Continue to sprinkle flour over the dough, flipping and rotating it while your roll it out to make sure it does not stick to the surface.
When it is rolled out to a nice even disk, flour your rolling pin and roll the disk in half over the rolling pin. Then simply move it to an 8-9 inch pie pan and unfold the dough into the pie pan.
Pour your cooled cherry mixture into the pie crust. At this point your crust will not look very pretty and that’s okay! We will fix that soon. Dot that cherry mixture with about 1 1/2 tablespoons of unsalted butter right in the middle.
Repeat the same process mentioned above to roll out your second disk of dough.
Take just a little bit of water and moisten the edge of the bottom crust before rolling out your top crust onto it.
In order to form your edges you can either use the edge of a fork or use your thumb and index finger and “pinch” the dough together to form another classic look. This involves pinching the outside edge with the thumb and index finger of one hand and using the index finger of the other hand to push inward from the inside edge.
As you see, this is not an always perfect process! If the dough rips while you place it on top or during forming your edges, no problem! Just take a bit of the excess dough from around the edges and patch it right up!
Make a few slits in the middle or an X shape to let steam escape during baking.
Sprinkle the top with about 1 tablespoon of sugar and pop it into your preheated oven for about 50 minutes.
Pull your finished pie out of the oven when the time is up and place on a cooling rake and let it cool sufficiently before diving in!
For easier reference, here is a breakdown of the ingredients you’ll need!
For the cherry pie filling:
For the pie crust:
Try out this delicious cherry pie any time of the year! Your family will thank you!