Ooh, what can be better than homemade cherry pie? Cherry pie is one of the desserts that are the hallmark of a delicious summer afternoon. It’s bright and tasty. It’s sweet and tangy. Cherry pie is one of those desserts you don’t forget about. You can bring this to your next get-together or cookout. Not to mention it’s kind of fun to cut out shapes on the top or make a lattice from the dough to show off your creative side.
Ingredients For Dough:
- 2 and 1/2 cups all-purpose flour
- 1/2 teaspoon of salt
- 2/3 cup of cold unsalted butter
- 6 to 10 Tablespoons of ice water
- 1/3 cup of shortening
- 1 egg
Ingredients For Filling:
- 5 cups of fresh tart cherries pitted
- 2 teaspoons of lemon juice
- 1/4 teaspoon of almond extract
- 1 cup of sugar
- 1/3 cup of all-purpose flour
- 1 teaspoon ground cinnamon
- Mix together the flour and salt in a large bowl.
- Cut the butter and shortening into the mixture until crumbly.
- Add ice water one tablespoon at a time until the fork holds the dough together when pressed.
- Divide the dough in half.
- Shape each half into a disk.
- Wrap in Saran Wrap and refrigerate overnight.
- Preheat your oven to 375 degrees Fahrenheit and prepare to make the filling.
- Place the cherries in a large bowl and cover with lemon juice and almond extract.
- In a separate smaller bowl mix the sugar, flour, and cinnamon together.
- Sprinkle the dry mixture of sugar over the cherries with lemon juice until they are lightly coated.
- Remove the dough from the refrigerator and place it on a floured surface.
- Roll out one disc until it is an eighth of an inch thick and circular.
- Drape this over your 9-inch pie pan and press a fork on the sides of the rim so as to decorate the crust. Trim off any dough that overhangs the side of the pie pan.
- Add the cherry filling.
- Roll out the remaining dough disc into an eighth of an inch thick circle.
- Take a cookie cutter that is small and cut out small holes. The cookie-cutter should be about an inch in size.
- Place the top crust over the filling and trim off any excess dough.
- Seal the edge and flute it.
- Take the cut-out pieces of pie topping and place them along the edge or on the top of the pie as a decoration.
- Bake the pie for 40 minutes.
- Beat one egg well. Take the pie out after 40 minutes and brush the egg on top.
- Put the pie back into the oven for an additional 15 to 20 minutes until it is golden brown, and the filling is bubbling.
- When finished remove from the oven and cool on a wire rack.
- If you don’t have shortening the dough can be made with one cup of cold butter instead of the butter and shortening mix.
- If you don’t have an egg the browning agent can be a tablespoon of whole milk that is brushed on 20 minutes before the pie is finished.
- If you don’t have a cookie-cutter, you can get creative with a butter knife and cut out shapes that you make freehand.
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