Easy Homemade Cherry Pie from www.inspiredtaste.net
Description
There's nothing quite as comforting and satisfying as a homemade pie, especially when it's filled with sweet, juicy cherries. This easy cherry pie recipe is perfect for beginners, and it's sure to impress your family and friends. The flaky crust and sweet cherry filling will have everyone asking for seconds!
Prep Time
Preparation time for this recipe is approximately 20 minutes.
Cook Time
Cooking time is approximately 50 minutes.
Ingredients
For the crust:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/4 cup vegetable shortening, chilled and cubed
1/4 cup ice water
For the filling:
4 cups fresh or frozen cherries, pitted
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon unsalted butter, cut into small pieces
1 egg, beaten
Equipment
9-inch pie dish
Rolling pin
Parchment paper
Pastry brush
Method
1. Preheat the oven to 375°F. 2. In a large mixing bowl, whisk together the flour and salt. 3. Add the cubed butter and shortening to the flour mixture and use a pastry cutter or your fingertips to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. 4. Add the ice water and stir until the dough comes together. 5. Divide the dough into two equal parts and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. 6. In a large mixing bowl, combine the cherries, sugar, cornstarch, salt, and lemon juice. 7. Roll out one of the chilled dough discs on a floured surface into a circle that's large enough to fit into the pie dish. Place the rolled-out dough into the pie dish and trim the excess dough from the edges. 8. Pour the cherry filling into the pie crust and dot the top with small pieces of butter. 9. Roll out the second chilled dough disc on a floured surface into a circle that's large enough to cover the top of the pie. Place the rolled-out dough over the top of the pie and trim the excess dough from the edges. 10. Use a fork to crimp the edges of the dough together and brush the top of the pie with the beaten egg. 11. Cut a few slits into the top of the pie to allow steam to escape. 12. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. 13. Allow the pie to cool for at least 30 minutes before serving.
Notes
Make sure to use cold butter and shortening when making the pie crust, as this will help create a flaky texture. If you're using frozen cherries, be sure to thaw them before using them in the filling.
Nutrition Info
One slice of this cherry pie contains approximately 350 calories, 17g fat, 3g protein, and 48g carbohydrates.
Recipes FAQ
Can I use canned cherries instead of fresh or frozen? Yes, you can use canned cherries if you prefer. Just make sure to drain them well before using them in the filling. Can I make the pie crust ahead of time? Yes, you can make the pie crust up to 2 days ahead of time and store it in the refrigerator until you're ready to use it. Can I freeze the pie? Yes, you can freeze the pie after it has cooled completely. Just wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw the pie in the refrigerator overnight and then bake it in a preheated oven at 350°F for about 20-25 minutes, or until heated through.
Recipe Tips
To prevent the edges of the crust from burning, you can cover them with strips of aluminum foil during the last 10-15 minutes of baking. If you don't have a pastry cutter, you can use two knives or a fork to cut the butter and shortening into the flour. Be sure to work quickly and avoid over-handling the dough, as this can make it tough.
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