How you doin? Its cherry season… get ‘em while they’re fresh! My Cherry Pie recipe would make George Washington a believer—no lie! It is a not-to-sweet rich, ruby-red cherry pie, with just a hint of almond flavor and a modest cinnamon halo all baked inside a flaky yet crisp crust. The cherries play peek-a-boo through the lattice crust.
Cherry pie is a pie baked with a cherry filling, of course. Cherry pies should be made with tart rather than sweet cherries. Morello cherries are ones I use (but you can use other varieties if available—you may have to adjust the sugar level so the filling isn’t too sweet).
English history credits making the first cherry pie to Queen Elizabeth I. Pies came to America with the English settlers. The early colonists cooked their pies in long narrow pans calling them "coffins" like the crust in England. As in the Roman times, the early American pie crusts were not eaten, but simply designed to hold the filling during baking—what a waste of a good crust.
Prep time: 30 minutes
Bake time: 55-60 minutes
Cool time: 45 minutes
Yield: 8 servings
For the pie filling
1-1/4 cups granulate sugar
1/3 cup cornstarch
1 cup cherry juice blend (apple-cherry juice is just fine)
5 to 6 cups fresh tart cherries, pitted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon almond extract
1 double-crust pastry
For the pastry
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening (see ChefSecret)
5 to 7 tablespoons cold water
ChefSecret: Personally, I use a combination of shortenings (fats) for my pie crusts—1/3 cup cold butter and 1/3 cup lard. This makes a buttery, crisp crust. You can also use a hard vegetable shortening like Crisco. Do you want to cut down on the time and complexity of making a crust? Just buy a ready-made crust found in the refrigerated section at your supermarket.
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