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Cherry Pie
Cherry Pie
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
130 minutes
Award-winning cherry pie with flaky butter crust, sweet-tart filling, and a touch of almond.
Ingredients:
  • 1 cup shortening, chilled
  • 0.5 cup cold water
  • 2 cups pitted sour cherries
  • 1.25 cups white sugar
  • 10 teaspoons cornstarch
  • 1 tablespoon butter
  • 0.25 teaspoon almond extract
Instructions:
  • Organize all the ingredients needed for the recipe.
  • In a bowl, combine flour and salt, then blend in shortening using 2 knives or a pastry blender until mixture resembles coarse crumbs.
  • Combine cold water with the dough until it holds together. Divide the dough in half and shape into disks. Wrap each disk in plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
  • Shape 1 dough disk into an 11-inch circle and gently fit it into a 9-inch pie dish. Chill in the refrigerator until ready to use.
  • Roll out the remaining dough into an 11-inch circle for the top crust, place it on a plate or baking sheet, and chill. Preheat the oven to 375°F (190°C) with a baking tray inside.
  • In a medium, non-aluminum saucepan, combine cherries, sugar, and cornstarch. Let sit for about 10 minutes until juices start to come out.
  • Bring the mixture to a lively boil on medium heat, stirring continuously. Reduce the heat and simmer until the juices thicken and turn translucent, around 1 minute. Remove from heat and gently mix in butter and almond extract. Let the filling cool to lukewarm temperature.
  • Gently fill the chilled filling into the pie crust. Place the top crust over it, trim and crimp the edges to seal, and create vents for steam to escape.
  • Place in the preheated oven on the preheated baking tray until the crust is golden brown, which should take about 45 to 55 minutes. Let it cool for several hours before slicing.
  • Top with a generous scoop of ice cream and savor the deliciousness!

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