“This must be where pies go when they die.”
Cherry pie is a classic American dessert that has been around for centuries. It is made from tart cherries and ground or chopped nuts mixed with flour, sugar, and butter.
It’s also topped with meringue or whipped cream. You can’t go wrong with a cherry pie when you’re craving something sweet. It’s the perfect dessert to enjoy on a cold winter day!
This is one of my favorite desserts. It’s also the perfect breakfast food if you’re late for work and need to get in the door fast before your boss notices that you’re not around.
- 2 1/4 cups (281g) AP flour
- 1 tbsp (14g) sugar
- 1 tsp salt
- 1 cup + 2 tbsp (254g) butter, cold + cubed
- 4 tbsp ice water
Mix flour, sugar, and salt into a large bowl. Toss butter in the flour mix to evenly coat. Quickly, use your fingers to rub the butter into the flour to create a shaggy dough.
Having some flat, thin pieces and large and chunky pieces of butter in it. Drizzle the water over the dough. With your hands, toss it all together until evenly distributed; it will still look a bit dry.
Press into a ball, either in the bowl or on the countertop. Just press in any shaggy edges. Divide into two and press into flat disks. Wrap in plastic wrap for at least 1 hour (up to 5 days).
- 32 oz cherries, fresh or thawed from frozen
- 1/4 cup (50g) sugar
- 3 tbsp (28g) cornstarch
Combine the ingredients and set aside until ready to use.
Oven 350 degrees F.
Take the disks of dough out of the fridge and let it at room temperature for about 10 minutes to soften just a bit. Roll out one of the disks on a floured surface to an 11″ inch circle.
Transfer to the pie tin, letting it slump in and leaving the extra dough to hang over. Cover with plastic and place in the fridge while rolling out the top crust.
Roll out the second disk to the same thickness as the bottom layer. Cut out a small venting hole in the center.
Take the dough-lined pie tin out of the fridge and fill it with the berry mixture. Brush the edge of the crust with the beaten egg and layer the top dough over.
Trim any strips that are longer than the overhang of the bottom crust. Fold over the overhang of the bottom layer and pressing in slightly so they stick together.
Cover with plastic and freeze for 20 minutes.
- 1 egg, beaten
- Coarse sugar
Remove from the freezer and remove the plastic cover. Brush the top with the rest of the beaten egg and sprinkle with coarse sugar.
Place on a baking sheet and into the oven. Bake for about 1 1/2 hours, until the top is a deep golden brown and juices are bubbling. Let cool for 4 hours.
Notes On The Recipe:
A cherry pie can be made in less than an hour and it’s easy to make. You just need some cherries, sugar, flour, butter, salt, milk and vanilla extract. The sweetness from the cherries and sugar combined with the salty flavor from the butter will make your mouth water just thinking about it!