Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- 6 cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp almond extract
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry cutter or food processor
- pastry brush
- sharp knife or pastry wheel
Step-by-step instructions:
For the crust:
1. In a large bowl, whisk together the flour, salt, and sugar.
2. Using a pastry cutter or food processor, cut in the butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together.
4. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
For the filling:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the cherries, sugar, cornstarch, and almond extract.
3. Roll out one disk of dough on a lightly floured surface to fit the bottom of the pie dish. Transfer the dough to the dish and trim the edges.
4. Pour the cherry filling into the crust and dot with butter.
5. Roll out the second disk of dough and cut into strips using a sharp knife or pastry wheel.
6. Arrange the strips in a lattice pattern over the filling, pressing the edges to seal.
7. Brush the lattice with the beaten egg.
8. Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let cool completely before serving.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 50-60 minutes
Total time: 2 hours
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 250mg
Total Carbohydrates: 61g
Dietary Fiber: 3g
Sugars: 32g
Protein: 5g
Substitutions for ingredients:
- You can use a combination of fresh and frozen cherries if you don't have enough fresh cherries.
- You can substitute almond extract with vanilla extract or omit it altogether.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
Variations:
- You can use other fruits such as blueberries, raspberries, or peaches instead of cherries.
- You can add spices such as cinnamon or nutmeg to the filling for extra flavor.
- You can add a streusel topping made with flour, sugar, and butter before baking.
Tips and tricks:
- Make sure the butter and water are very cold to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- Chill the lattice strips before placing them on top of the filling to make them easier to handle.
- Place a baking sheet under the pie dish to catch any drips.
Storage instructions:
- Store the pie at room temperature for up to 2 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- Reheat the pie in a 350°F oven for 10-15 minutes, or until warmed through.
- You can also reheat individual slices in the microwave for 30 seconds to 1 minute.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
- Cut the pie into small squares and serve as a dessert buffet.
Garnishes:
- Fresh cherries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting advice:
- If the crust is too dry, add more water, 1 tablespoon at a time.
- If the lattice strips break, chill them in the refrigerator for a few minutes before handling.
- If the filling is too runny, add more cornstarch, 1 tablespoon at a time.
Food safety advice:
- Make sure the cherries are pitted before using them in the filling.
- Store the pie in the refrigerator if you're not going to eat it within 2 days.
- Wash your hands and work surface before preparing the pie.
Food history:
- Cherry pie is a classic American dessert that dates back to the 19th century.
- The pie became popular in the United States after the Civil War, when canned cherries became widely available.
Flavor profiles:
- Sweet
- Tart
- Buttery
- Almond
Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into wedges or squares for easy serving.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A