Cherry Pie
Experience the ultimate comfort food with this delicious Cherry Pie. With a flaky crust and a sweet, tangy filling, it’s perfect for any occasion. Bake it tonight and enjoy a slice of summer!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Whisk
- Frying Pan
- Oven
- Food Processor
Ingredients
- 3 cups all-purpose flour spooned into measuring cup and leveled-off
- 3 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2½ sticks cold unsalted butter sliced into 1-inch pieces
- ½ cup ice cold water
- 5¼ cups pitted cherries from about 2 lbs (6 cups) whole cherries, fresh or frozen
- 2 tablespoons lemon juice
- ¼ teaspoon almond extract
- ¾ cup sugar
- ¼ teaspoon salt
- ⅓ cup tapioca flour (also called tapioca starch)
- 2 tablespoons unsalted butter cut into small cubes
Instructions
- If using a food processor: Combine the flour, sugar, salt, and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine.
- Add the pieces of cold butter and pulse until the mixture is crumbly, with lots of pea-sized clumps of butter within. This will create a flaky texture.
- Pour in the ice cold water and pulse until the mixture is evenly moistened and very crumbly. You want it just wet enough to hold together.
- Dump the dough crumbles onto a work surface and divide into two even piles. Make two balls of dough and pat each one into a 5-inch disc.
- Wrap the discs in plastic wrap and refrigerate for at least 45 minutes and up to 3 days. Chilling the dough helps it to relax and makes rolling easier.
- If making by hand: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. This helps evenly distribute the dry ingredients.
- Add the butter cubes and use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want to see bits of butter for the best texture.
- Gradually add the ice cold water, mixing with a fork, and then your hands until the dough comes together into a ball.
- Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 45 minutes and up to 3 days.
- In a large bowl, combine the pitted cherries, lemon juice, almond extract, sugar, salt, and tapioca flour. Toss until combined; don’t worry if the mixture is powdery—this is normal!
- Preheat the oven to 425°F and set an oven rack in the lower third position. Line a baking sheet with aluminum foil to catch any juices that may bubble over.
- Prepare the bottom crust: Remove one disc of dough from the refrigerator. Lightly dust a clean work surface with flour and place the dough on it; sprinkle a bit of flour over the dough as well. Gently knead the dough with your hands just until it becomes soft and malleable.
- Roll the dough out into a 14-inch circle, adding more flour as needed to prevent sticking. Carefully lift the dough by draping it over your rolling pin and transfer it to a 9-inch deep-dish pie pan.
- Gently press the dough into the pan, making sure to ease it into place without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan's lip.
- Fill the pie: Transfer the filling into the crust and press it into an even layer (do not mound). Dot the cherries with the remaining butter. Refrigerate while you prepare the top crust.
- Prepare the lattice top crust: Remove the top disc of dough from the refrigerator and roll it out into a 10×15-inch rectangle. Use a pizza or pastry cutter to trim the edges and cut the dough into 14 one-inch-wide strips.
- Retrieve the filled pie from the refrigerator. Lay half of the strips horizontally over the pie filling, leaving about ½ inch of space between each strip.
- Fold back every other strip halfway over itself. Place one strip of dough vertically over the unfolded strips.
- Unfold the folded strips over the new strip, then fold back the alternating strips that were previously left unfolded.
- Lay another strip of dough parallel to the first vertical strip, about ½ inch away from it. Repeat the process, folding back the strips as necessary, until the lattice crust covers the entire pie.
- Trim any excess dough from the edges of the lattice strips, leaving a slight overhang. Fold the edges of the bottom crust over the lattice strips, then crimp or flute the edges to seal the pie.
- Place the pie on the lined baking sheet and bake at 425°F for 20 minutes. Reduce the oven temperature to 375°F and continue baking for an additional 60 to 70 minutes.
- The pie is done when the crust is golden brown and the filling is bubbling both on the edges and in the center (if you have a digital thermometer, it should be at least 213°F in the center).
- Keep an eye on the pie during the second half of baking and tent lightly with foil if it’s getting too brown on top.
- Immediately move the hot pie off the foil and place it on a heat-proof surface. If necessary, take a wad of wet paper towels and wipe any cherry juice from the edges.
- Let the pie cool completely before slicing, at least 8 hours or overnight. Resist the temptation to cut into the pie while it’s even slightly warm, or you will end up with cherry soup!
- Once cooled, you can keep the pie at room temperature for up to 2 days, covering it loosely with foil to prevent it from drying out. If you need to store the pie for longer than 2 days, place it in the refrigerator, covered with plastic wrap or aluminum foil, and store for up to 4 days.
Notes
- Tip 1: It’s normal for the cherry juices to bubble out of the pan towards the end.
- Tip 2: The cooking time will depend on the type of pan you use and whether you use frozen cherries (count on an extra 10 to 15 minutes if using frozen).
- Tip 3: It is critical that the pie is boiling in the middle or reaches 213°F, or it will not set up properly.
- Tip 4: Don’t be tempted to reduce the sugar—it is needed for the pie to set.