What’s to say? Almost everyone loves a homemade cherry pie, and the international recognition can verify that for me. :) This is a classic cherry pie recipe that I love. I have never been a huge cherry girl, but something about cherry pie… mmm! The first time that I made a cherry pie, it turned out super watery. It was like eating (or drinking, at any rate) a plate full of cherry flavored soup that had some blonde chunks floating in it that might have been called “the crust.” Oh, how I love to reminisce about past failures (note sarcasm)! But at least that means that I can pass this advice on to you now: Drain the cherries. It kind of helps.
The crust was crisp, buttery, and flakey, and the middle was satisfyingly gooey but still held together, allowing it to present very nicely (unlike the first cherry pie I made). It was sweet and tangy, a big hit, and best of all… it didn’t have red food coloring in it! That just kills me when I see a cherry pie that is unnaturally bright. Be sure that if (hopefully when) you make this pie, you do not use food coloring… or canned cherry pie filling!!! It takes two seconds to mix the ingredients for the filling together and tastes so much better! Just saying.
Please note that the slits that I cut in the pie’s crust form the Greek symbol for pi! :) Enjoy and Happy Valentine’s day!
Cherry Pie Recipe:
For Crust (by Betty Crocker):
2/3 cup butter
2 cups flour
1 tsp. salt
4-5 Tbsp water
For Filling (by katydid bake it):
3 cans tart cherries, drained
2 cups sugar
1/2 cup flour
1/2 tsp. almond extract
3 Tbsp. butter
1. Preheat the oven to 425 degrees and set out an ungreased pie plate.
2. For the crust: I sometimes cheat on this part and you can too if you want. What I do, is I just throw the ingredients in my electric mixer and pulse it, so as not to lose the flakiness of the crust (add the water 1 tbsp. at a time between pulses). If you don’t want to cheat, keep on reading this step. Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.
3. Gather dough into a ball and cut it in half. Roll out one of the halves of dough on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold the pastry into quarters; ease into plate and unfold. Then press it firmly against the bottom and side.
4. In a large bowl, mix flour, sugar, and thoroughly drained cherries. Pour the pie filling into the dough lined pie plate and sprinkle in the almond extract. Cut the butter in as well.
5. Roll out the other half of the dough on a lightly floured surface until the pastry is about two inches larger than pie plate. Fold the pastry into quarters; ease it onto the filling and carefully unfold it. Cut off any excess dough, leaving about an inch of dough hanging off of the pie plate’s edge. Fold the dough under and flute.
6. Cover the fluted edge with aluminum foil so that it will not burn and place the pie plate on a cookie sheet. Cut slits in the crust top and sprinkle the crust generously with sugar. (DO NOT SKIP OR SKIMP ON THE SUGAR! It bakes on very well and makes the crust 100% even more delicious!)
7. Bake the pie for 35 minutes. Remove the foil and bake for 10-15 more minutes. When you take it out, it should be a rich golden brown (as pictured above) and thick syrupy goo should be bubbling out of the slits.
8. Delicious goodness, here I come!!! Serve warm with a scoop of vanilla ice cream.