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Cherry Pie Recipe How to Make Cherry Pie
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Homemade cherry pie recipe - delicious summer pie that you must try. Follow this recipe to learn how to make cherry pie from scratch with lattice pattern. • Full Printable Version: https://www.thecookingfoodie.com/reci... • • More Dessert recipe: • No Bake Peanut Butter Cheesecake: • Tiramisu Mousse Cake: http://bit.ly/AmazingTiramisu • No-Bake Strawberry Cheesecake: http://bit.ly/StrawberryCheesecakeTCF • Fig Tart: http://bit.ly/FigTartRecipe • Tiramisu Truffles: http://bit.ly/TiramisuTruffles • Baklava: http://bit.ly/BaklavaRecipeTCF • • FOLLOW ME: • Instagram: / thecookingfoodie • Facebook: / thecookingfoodie • Website: https://www.thecookingfoodie.com/ • • My favorite kitchen equipment: • https://www.amazon.com/shop/thecookin... • • Ingredients: • For the crust: • 2½ cups (310g) flour • 1 cup (230g) cold butter, cubed • 1/3 cup (67g) sugar • ½ teaspoon salt • 1/4-1/3 cup (60-80 ml) ice water • For the filling: • 28 oz (800g) fresh cherries • 1/4 cup (30g) cornstarch (corn flour) • 3/4 cup (150g) sugar, more if the cherries are not sweet • Zest of one lemon • 1 tablespoon lemon juice • 1 teaspoon vanilla extract • Pinch salt • 1 tablespoon (15g) butter • Egg wash: • 1 egg • 1 tablespoon heavy cream • Directions: • 1. In a food processor, combine the flour, sugar, and salt. Process few seconds until combined. Add cold, cubed butter and pulse until crumbs are formed. Gradually add ice water and pulse until a dough forms. • 2. Divide the dough into 2 pieces, flatten into disks, wrap in plastic wrap and refrigerate for 1 hour. • 3. Meanwhile pit the cherries, and place in a large bowl. Add sugar, cornstarch, lemon zest, lemon juice, vanilla extract and salt. Mix well and set aside for 20 minutes. Drain excess liquids. • 4. On a floured work surface roll out one piece of dough into a circle 12 (30cm) inches in diameter. Carefully place the dough into a 9-inch (22-23cm) pie dish and press the edges. Pour the pitted cherries into the dish. Dot with butter. Place in the fridge while you working with the second dough. • 5. Preheat oven to 400F (200C). • 6. Roll out the second dough into a circle 10 inches’ (25cm) in diameter. Using a pastry wheel or knife cut 10 strips. Arrange lattice pattern: Lay out 5 strips on top of the filling, with. Fold back every other strip. Add a strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice pattern is ready. • 7. Fold the strips under the bottom pie crust and press to seal. • 8. Beat egg and cream. Brush the crust and sprinkle with sugar. • 9. Bake for 15 minutes then reduce to 350F(176C) and bake 40-50 minutes more. After 20-25 minutes add a pie crust shield or aluminum foil on top of the pie. • 10. Remove from the oven and let cool for at least 4 hours. • Kitchen Equipment: • Food Processor: https://amzn.to/2rCA4PO • Pie Dish: https://amzn.to/2tlMMCz • Chef Knife: https://amzn.to/2taoKv4 • Cherry Pitter: https://amzn.to/2tolXh0 • • *some links provided above are affiliate links
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