Cherry Pie

Alex Kornswiet
This is a delicious Cherry Pie, and you won't be sad you tried it! A homemade crust is definitely preferred, but if you're pressed for time, you can buy the store bought kind - I won't tell! For the crust, keep in mind that you will need at least 2 hours to chill the dough before using it, but you can make it ahead and keep it in the refrigerator for up to 2 days, or keep it in the freezer for weeks. If you put it in the freezer, just let it come to room temperature before using it - but then you can make it whenever you're ready!
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Prep Time 30 mins
Cook Time 55 mins
Dough Chill Time 2 hrs
Total Time 1 hr 25 mins
Servings 1 Cherry Pie

Ingredients
  

CRUST

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter*
  • 3/4 cup vegetable shortening*
  • 1/2 cup ice water**

CHERRY PIE FILLING

  • 1 1/4 cups sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 tablespoon butter melted
  • 28 ounces canned pitted tart cherries (this is usually available in 2, 14.5 oz cans, which is perfectly ok!), drain and reserve 1/2 cup juice
  • 1/4 teaspoon almond extract
  • 2 teaspoons lemon juice
  • 1 egg beat, for egg wash

Instructions
 

CRUST

  • Add flour and salt to a large mixing bowl - mix to combine.
  • Add all of the chilled butter in pieces and all of the chilled shortening to the flour. Using your hands, slowly incorporated them into the flour, breaking them up as you go. When you're done, you will have small, pea-sized shortening and butter within the dough.
  • Once the butter and shortening have been added, slowly pour in the water. You can start with at least half of the water (be careful not to add the ice, just the water), and slowly incorporate the rest as you mix it in with your hands. The dough should come together and be moist, without being too dry or too sticky. Add more water if it's too dry - it's much easier to add more water than more of the other ingredients, so just add it slowly until you reach the desired consistency.
  • Split the dough into two, flattened discs, wrap in plastic. and let chill for at least 2 hours. See notes above if you want to freeze.
  • When you're ready to use the dough, take out ONE disc of dough. Lightly flour a clean, dry, flat surface, and roll it out to about 1/4" thick, in a rough circle. The circle should be slightly bigger than your pie pan. Here's a link to some great ones on Amazon - not a sponsored post, but they're just easy to use - Glass Pie Pans
  • Once you have the dough rolled out, you need to transfer it to the pie pan - this can be the tricky part for people. My trick, is to lightly roll the dough onto the rolling pin, and then lightly unroll it into the pan, starting from one side - just be gentle not to crack the dough. Worst case, you just need to roll it out again. If it starts to get too warm, you may need to chill it slightly again - but I think you'll finish it before then!
  • Now, before you remove the other disc of dough, make the filling (see below!). I will finish the dough instructions below with the filling :)

CHERRY PIE FILLING

  • Preheat oven to 400 degrees F.
  • In a large bowl, mix together sugar, cornstarch, and salt until combined.
  • In a smaller bowl, mix together cherry juice, almond extract, and lemon juice.
  • Add the wet ingredients to the dry ingredients in the large bowl, and mix well until combined.
  • Fold in the drained cherries, carefully mixing completely. Mix in the butter, and let the mixture stand for 10-15 minutes.
  • Remove the prepared pie crust in the pie pan from the refrigerator. Pour the cherry mixture into the pie crust.
  • Now take the SECOND prepared pie crust out of the refrigerator, and roll that out on a lightly floured surface. You want this dough to also be about 1/4" thick, but it can be rolled in a rectangle since you will be cutting strips. Cut the dough into strips about 1" thick, and arrange it in a lattice pattern on top of the dough. If you want to skip steps, they actually make lattice pie cutters, but I just cut strips - Lattice Cutter
  • Creating a lattice pattern is something that people can have issues with, but this is the creative part - make it whatever you want! If you want a traditional pattern, I've included a diagram to help - but you can do whatever you're feeling!
  • When you're ready to bake, brush the top of the pie with your egg wash, and bake the pie for 50-55 minutes until golden brown.

Notes

FOR THE CRUST:
*For both the shortening and the butter, keep them in the fridge until you're ready to make the dough. For the butter, cut it into small pieces right before putting it in the dough. If you want to do only shortening or only butter, you will use 1 cup + 2 tablespoons of your choice total
**I put 1/2 cup water into a large measuring cup, and then add ice. It will be roughly a 1/2 cup when chilled, but you won't necessarily use exactly this amount - you may need more or less depending on the consistency of the dough.
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SERVING: Let cool and enjoy!
 
STORAGE: Store covered lightly with plastic wrap at room temperature. Enjoy within 1-2 days for the freshest taste and texture.