Fresh Cherry Recipe
Imagine the rich, luscious flavors of freshly picked cherries enveloped in a perfectly flaky crust, baked to a golden perfection. This cherry pie recipe brings the delight of summer into your kitchen with every bite. What sets this cherry pie apart is not just its vibrant taste but the careful balance of sweetness and tartness, making it an irresistible treat for any dessert lover.
Ingredients List
This delightful pie requires simple, yet quality ingredients:
- All-purpose flour (2 cups) for a sturdy yet tender crust
- Chilled shortening (1 cup), the secret to a flaky texture
- A pinch of salt to enhance the flavors
- White sugar (1 ¼ cups) to sweeten the filling just right
- Fresh, pitted sour cherries (2 cups) for the perfect balance of tartness
- Cornstarch (10 teaspoons) to thicken the cherry juice
- Almond extract (¼ teaspoon) for a hint of nutty flavor
- Butter (1 tablespoon) to enrich the filling
Step-by-Step Baking Instructions
Preparing the Pie Dough
Start by whisking together the flour and salt in a large bowl. Using a pastry blender or two knives, incorporate the chilled shortening until the mixture resembles coarse crumbs. Gradually add cold water, kneading lightly until the dough forms. Split the dough in half, shape into disks, wrap in plastic, and chill.
Mixing the Cherry Filling
In a saucepan, combine the cherries, sugar, and cornstarch; let sit to release the juices. Cook over medium heat until the mixture boils and thickens, then remove from heat. Stir in almond extract and butter, and cool to lukewarm.
Assembling and Baking the Pie
Roll out one dough disk for the bottom crust and place in a pie dish. Add the filling. Roll out the top crust, lay it over, and seal the edges. Cut vents in the top. Bake at 375 degrees F until golden brown.
Recipe Tips
- Achieving Flaky Pie Crust: Ensure your shortening is cold and handle the dough minimally.
- Pitting Cherries Effectively: Use a cherry pitter or a paperclip to keep the cherries intact.
- Preventing Runny Filling: Allow the cornstarch to cook until the filling is thick before cooling.
What to Serve With This Recipe
Pair this cherry pie with a scoop of vanilla ice cream for a classic touch, or serve alongside a glass of chilled moscato. For gatherings, accompany with a platter of mild cheeses and crackers.
Frequently Asked Questions
- Pie-Baking Problems: If the crust browns too quickly, cover the edges with foil.
- Storing Leftover Pie: Keep refrigerated and covered for up to 5 days.
- Using Frozen Cherries: Thaw and drain well before use to avoid excess liquid.
Customizing Your Cherry Pie
Experiment with adding cinnamon or nutmeg to the filling for a spiced version, or try a lattice top crust for an elegant finish.
This cherry pie is a celebration of simplicity and flavor. Try baking it for your next family gathering or as a weekend treat. Share your creation online to inspire fellow baking enthusiasts. With every slice, you’ll savor the craft and care that makes this cherry pie a beloved classic.
Ingredients:
½ cup cold water
2 cups all-purpose flour
1 cup chilled shortening
1 pinch salt
1 ¼ cups white sugar
2 cups pitted sour cherries
10 teaspoons cornstarch
¼ teaspoon almond extract
1 tablespoon butter
Instructions:
- Begin by assembling all your ingredients.
- In a large bowl, whisk together the flour and a pinch of salt. Using either two knives or a pastry blender, cut the chilled shortening into the flour mixture until it achieves a coarse, crumbly texture.
- Gradually add the cold water, mixing by hand until the dough begins to come together. Divide this dough into two equal portions, shape each into a disk, wrap in plastic, and refrigerate. Chill these for anywhere from 30 minutes to an hour.
- Once chilled, roll out one of the dough disks into an 11-inch circle and gently fit it into a 9-inch pie dish. Place this in the refrigerator to keep it cold.
- Roll out the second disk to an 11-inch circle as well and place it on a baking sheet; refrigerate this also until you need it.
- Preheat your oven to 375 degrees F (190 degrees C).
- Combine the pitted sour cherries, sugar, and cornstarch in a medium non-aluminum saucepan. Let this mixture stand for about 10 minutes to allow the cherries to release their juices.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat and let it simmer until the juices thicken and turn translucent, which should take about a minute. Remove from heat, and then stir in the almond extract and butter. Allow this filling to cool until it is lukewarm.
- Pour the lukewarm cherry filling into the prepared pie crust. Top with the second rolled-out dough, trimming excess and crimping the edges to seal. Make several small cuts in the top crust to allow steam to escape.
- Place the pie on a preheated baking tray and bake in the oven until the crust is a rich golden brown, which should take between 45 and 55 minutes.
- Allow the pie to cool for several hours before serving to ensure it sets properly.
- Serve each slice with a scoop of vanilla ice cream for added delight. Enjoy your homemade cherry pie!
Fresh Cherry Recipe
Ingredients
- ½ cup cold water
- 2 cups all-purpose flour
- 1 cup chilled shortening
- 1 pinch salt
- 1 ¼ cups white sugar
- 2 cups pitted sour cherries
- 10 teaspoons cornstarch
- ¼ teaspoon almond extract
- 1 tablespoon butter
Instructions
- Begin by assembling all your ingredients.
- In a large bowl, whisk together the flour and a pinch of salt. Using either two knives or a pastry blender, cut the chilled shortening into the flour mixture until it achieves a coarse, crumbly texture.
- Gradually add the cold water, mixing by hand until the dough begins to come together. Divide this dough into two equal portions, shape each into a disk, wrap in plastic, and refrigerate. Chill these for anywhere from 30 minutes to an hour.
- Once chilled, roll out one of the dough disks into an 11-inch circle and gently fit it into a 9-inch pie dish. Place this in the refrigerator to keep it cold.
- Roll out the second disk to an 11-inch circle as well and place it on a baking sheet; refrigerate this also until you need it.
- Preheat your oven to 375 degrees F (190 degrees C).
- Combine the pitted sour cherries, sugar, and cornstarch in a medium non-aluminum saucepan. Let this mixture stand for about 10 minutes to allow the cherries to release their juices.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat and let it simmer until the juices thicken and turn translucent, which should take about a minute. Remove from heat, and then stir in the almond extract and butter. Allow this filling to cool until it is lukewarm.
- Pour the lukewarm cherry filling into the prepared pie crust. Top with the second rolled-out dough, trimming excess and crimping the edges to seal. Make several small cuts in the top crust to allow steam to escape.
- Place the pie on a preheated baking tray and bake in the oven until the crust is a rich golden brown, which should take between 45 and 55 minutes.
- Allow the pie to cool for several hours before serving to ensure it sets properly.
- Serve each slice with a scoop of vanilla ice cream for added delight. Enjoy your homemade cherry pie!