Summer is really here when the cherries are in abundance in the grocery stores. With the sweltering heat the last couple of weeks it’s time for cherry pie. This recipe is one of my favorites and is always a hit. The secret to incredible pie crust is easy – freeze the butter! This not only prevents it from melting when being “cut” into the flour, but keeps it cold and in pea-sized piece throughout the rolling of the dough.
My My Cherry Pie
For the dough:
2 cups all-purpose flour, plus additional for rolling
2 tbsp sugar
1/2 teaspoon salt
16 tbsp frozen unsalted butter, cut into 1/2″ slices
6 tbsp ice water
For the filling:
1 1/2 lbs. fresh dark sweet cherries, stemmed, pitted, halved
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
2 1/2 tbsp cornstarch
2 tsp vanilla extract
Dash of ground cinnamon
Dash of freshly grated nutmeg
For the egg wash:
1 egg yolk whisked with 1 tablespoon milk
Many more pictures after the jump…
In a food processor, combine the flour, sugar, and salt.
Add the butter and pulse until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tbsp at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, divide the dough in half, and pat into 2 smooth, flattened disks. Wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 375 degrees F.
In a large bowl, combine cherries, granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, and nutmeg, and stir well to combine.
Roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate; pour the cherries into the pie plate.
Roll out the second pie dough round. Cut into desired shapes or one large disk to fit over the top of the cherries. Trim away the excess dough, and make the crust look all pretty. Snip some vents into the pie dough (if using one large disk). Brush the egg wash evenly over dough.
Bake pie for 1 hr & 5-10 minutes, or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.
Cool pie on a wire rack, to room temperature, before slicing.