Cherry Pie

Cherry Pie

In honor of Memorial Day today, and because it is one of my Dad’s favorite desserts, I made an all-American cherry pie.  Simple, delicious, and fun to make. 🙂

What You’ll Need:

For Pie Dough…

  • 2 1/2 cups all-purpose flour
  • 1 stick of COLD butter, cut into pats
  • 3 tbsp. ICE COLD water
  • Pinch of salt

Tip:  The key to a good pie dough is making sure all the ingredients are very cold.  I even put my bowl in the freezer for a few minutes before mixing the dough in it.

1. Cut butter into flour with a pastry cutter.  (This usually takes about 5 minutes.)  It should look something like this:

2. Add salt after you have cut in all the butter.  It is okay if you have small chunks still…that’s what gives the crust it’s flakiness!  (If you are making a fruit pie though, make sure all the butter is cut evenly into the flour so it can absorb the excess liquid correctly.)

3. Add cold water in slowly…one tablespoon at a time…until you get a dry dough.  You want it just wet enough that you can it can hold itself together when you squeeze it in your hand.

4.  At this point, you have your dough assembled.  Now just make a ball and mold it in the shape of a hamburger bun, being careful not to handle it too much so the butter doesn’t melt.  Wrap the dough in plastic wrap and set in the fridge for at least 4 hours.  It should look something like this:

5. When you are ready to use it, take it out of the fridge and let it sit for 20 minutes (or else it is impossible to roll out).  Then using a rolling pin, lightly flour your surface and rolling pin and roll the dough out to about 9 in. in diameter…being sure to roll it out from the middle each time until the dough is roughly 1/8 inch thick.  Transfer to the rolling pin and place in the pie dish.  Makes 1 pie crust.  For the lattice top, simply cut 1 inch wide strips and lay in a “plaid” pattern.

For the filling…

Heat oven to 425 degrees.  Prepare pastry (see above).  Mix sugar and flour.  Stir in cherries.  Turn into pastry-lined pie dish; sprinkle with almond extract and dot with butter.  Cover with the top crust in the design you like and brush with beaten egg and sprinkle with a good amount of sugar.  Cover edges with 2-3 inch of aluminum foil to prevent excessive browning on the crust.  Remove foil during the last 15 minutes of baking.  Bake for 45 minutes or until the crust is brown and the filling begins to bubble through the crust.

I hope you enjoy this recipe!  It may look long, but it is probably one of the simplest, most classic pastry recipes you will ever make. 🙂


About Caitlin

Two words: baking therapy.
This entry was posted in baking, classic, pie. Bookmark the permalink.

One Response to Cherry Pie

  1. Jordan says:


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