Victoria's Cherry Pie

Victoria’s Cherry Pie

Victoria’s Cherry Pie

Cherry pie is one of my favorite things to eat!  Homemade cherry pie is one of life’s treats!

INGREDIENTS

2 ½ Cups Unbleached Flour (Plus More For Dusting)

3 Tablespoons Plus 1 Cup Sugar (Divided)

¾ Teaspoons Salt (Divided)

1 Teaspoon Ground Cinnamon

1 Cup (2 Sticks) Butter (Cut Into Small Cubes – Chilled)

7 Tablespoons Ice Water

2 Pounds Fresh & Pitted Cherries

3 Tablespoon Cornstarch

1 Tablespoon Milk

In a large bowl combine flour, 1 tablespoon sugar, ½ teaspoon salt and cinnamon.  Cut in the butter using a pastry cutter until butter is the size of small peas.  To ensure the butter is cold enough, chill in the freezer for a few minutes while you prepare the rest of the ingredients.  I you do not have a pastry cutter you can use two knives to cut in the butter.  Stir in the ice water with a fork just until combined and the dough holds together.  Form the dough into two 5 inch discs.  Cover and chill for 1 hour or until cold, but not completely firm. 

Preheat the oven to 400° F.  On a lightly floured surface, roll out one disc of dough into a 12 inch circle.  Transfer to a 9 inch pie pan.  In a large bowl, toss together cherries, cornstarch, 1 cup of sugar and the remaining ¼ teaspoon of salt.  Spoon the cherry mixture into the dough lined pan and set aside.  On the same lightly floured surface, roll out the remaining disc of dough into a 10 inch circle and cut into ½ inch wide strips.  Top the cherry mixture in the pan with the dough strips, weaving them in and out to make a lattice crust and then crimp the outside edge of the crust.  If you don’t want a lattice crust you can just make a normal top crust like I have done in the photo above.  Brush the crust all over with milk and sprinkle with the remaining 2 tablespoons of sugar.  Arrange on a baking sheet to catch any drips.  Yes, you will have drips so be sure to set the pie pan on the baking sheet.  I like to use a pie bird to let out the steam.  If you don’t have a pie bird  or pie vent then cut slits in the top crust (if you are not using a lattice crust).  Bake for 1 ¼ hours or until bubbly and golden brown.  Set aside to let cool before serving.  Serves 12

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