I’ve never had Cherry Pie before. It’s not something I ever see in my grocery store and I’ve never come across one at a restaurant before. Maybe it’s because I’m Australian, but I think of pies and I instantly think of something savoury; not something sweet. I had to try Cherry Pie. There are certain foods in life every person must try and for me, Cherry Pie was one of them.
Cherry Pie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1 cup unsalted butter, chilled and cut into 1 inch pieces
- 1/4 to 1/2 cup ice water
In a food processor (or with a pastry cutter, fork, or your hands) place the flour, salt and sugar and blend until combined. Add the butter and continue to incorporate the ingredients until the mixture resembles breadcrumbs. (This does not take long using a food processor, keep a close eye on it). Pour 1/4 cup cold water in a slow, steady stream whilst pulsing (or cutting, crumbling or um..forking?) the mixture. Stop when the dough holds together (you’ll know it’s ready when you pinch some in your hand and it holds together) add more water if necessary.
Gather the dough into a ball and divide in two, wrap each section in plastic wrap and refrigerate for 30 minutes.
After the dough has chilled, remove one portion of the dough and place on a lightly floured surface. Roll the dough out until it is large enough to cover your pie pan. You shouldn’t need to grease the pie pan, as the dough has enough butter. Trim off any excess edges then crimp them to make them fancy, or leave them alone and call it rustic if anyone asks.
Do the same with the remaining dough in the refrigerator, roll it out on a lightly floured surface until it is unform thickness. You can either use a knife (lightly dipped in flour to prevent sticking), or a pizza cutter to cut large strips of dough to create lattice. Or bring out the cookie cutters and make stars, love heart, squares diamonds, be creative!
If you make the cherry pie filling after you make the dough, ensure you cover and place the dough (in the pan is fine, lay your lattice/fancy schmancy work on a cookie sheet to keep it from warping) in the refrigerator to keep it chilled. If you made the filling in advance, or whilst it was chilling, ensure it has cooled sufficiently before pouring it into the tin.
Cherry Pie filling:
- 4 cups pitted cherries (I used tart cherries. If yours are sweet you will need to use less sugar)
- 3/4 cup white sugar (1/4 if using sweet cherries)
- 2 1/2 tablespoons corn flour
- 1/8 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 3/4 cup water
In a medium size pot on a medium-low heat bring the sugar and water to a boil. Once the sugar has dissolved add the cherries, lemon juice and salt. Using a cup scoop out a small amount of water, add the corn starch to the cup of water and use a fork to ensure all the cornstarch is incorporated. Once it has return it to the pot and turn the heat off. Add the cherries and let it sit for 5-10 minutes, stirring every so often to ensure everything is combined.
Once the mixture has cooled, pour it into your pie tin. Top with your lattice work and bake in a pre-heated oven at 200 degrees Celsius for 50 minutes or until top is golden-brown.