Cherry Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 605
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 87
- Dietary Fiber
- 3
- Sugar
- 44
- Protein
- 7
- Cholesterol
- 35
- Sodium
- 372
- Total: 1 hr 25 min
- Active: 30 min
Ingredients
Crust:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
3/4 cup vegetable oil
2 tablespoons cold water, plus more as needed
1 large egg, lightly beaten
Filling:
Two 10-ounce bags frozen sour or sweet cherries, defrosted
1 to 1 1/2 cups sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter
Vanilla ice cream, for serving
Directions
- For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper.
- Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust).
- Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even.
- Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg.
- For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. If using sweet cherries, use 1 cup sugar. If using sour cherries, use 1 1/2 cups sugar. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter.
- Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg.
- Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer.
- Let cool before slicing. Serve with vanilla ice cream.