Baking a cherry pie is a delightful and classic dessert option. Here's a step-by-step guide to help you bake a delicious cherry pie from scratch:
Ingredients: For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 6-8 tablespoons ice water
For the Cherry Filling:
- 5 cups fresh or frozen pitted cherries (thawed if frozen)
- 1 cup granulated sugar (adjust based on the sweetness of cherries)
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 tablespoon unsalted butter, cut into small pieces
For Assembly:
- 1 egg (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- Additional sugar for sprinkling (optional)
Instructions:
Prepare the Pie Crust:
- In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar.
- Add the chilled butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, and mix until the dough starts coming together. Be careful not to overwork the dough.
- Divide the dough into two equal portions, shape them into discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Prepare the Cherry Filling:
- In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Mix well until the cherries are coated evenly.
Roll out the Pie Crust:
- On a floured surface, roll out one disc of pie dough to fit your pie dish. Aim for about 12 inches in diameter to cover a standard 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides.
Add the Cherry Filling:
- Pour the cherry filling into the prepared pie crust, spreading it evenly. Dot the top with small pieces of butter.
Roll out the Top Crust:
- Roll out the second disc of pie dough to the same size as the first one. You can use it as a full top crust covering the pie, or you can cut it into strips to create a lattice design.
Assemble the Pie:
- If using a full top crust, place it over the cherry filling and trim the excess dough from the edges. Press the edges of the top and bottom crusts together to seal. If using a lattice design, weave the strips over the cherry filling and seal the edges.
Create Egg Wash:
- In a small bowl, beat the egg with 1 tablespoon of milk or water. Brush the egg wash over the top crust for a golden finish.
Bake the Cherry Pie:
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes or until the crust is golden brown, and the filling is bubbly.
Cool and Serve:
- Allow the cherry pie to cool for at least 2 hours before serving. This will help the filling set. You can serve it at room temperature or slightly warmed, and you may choose to accompany it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Enjoy your homemade cherry pie!