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