Cherry Pie
This recipe for cherry pie won the first place in the Fruit and Berry Category of the 1999 American Pie Council National Pie Championship.This recipe for old-fashioned cherry pies features a fruity classic filling with a homemade buttery pastry crust. This dessert will be welcomed on any table.
Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 1 cup shortening (chilled)
- 1/2 cup cold water
- 2 cups pitted sour cherries
- 1 1/4 cups white sugar
- 10 teaspoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon almond extract
Instructions
- Gather ingredients.
- In a large bowl, whisk together the flour and salt. Add shortening using 2 knives or a paste blender, until the mixture looks like coarse crumbs.
- Mix water in with a hand mixer until the dough comes together. Divide the dough in half, and then form it into disks. Wrap each disk with plastic wrap and chill for 30 minutes to an hour.
- Roll out one dough disk to an 11-inch diameter circle, and then press it into a pie dish measuring 9 inches. Place the dough disk in the fridge until you need it.
- The remaining dough disk can be rolled out into a circle of 11 inches for the top crust. Transfer it to a baking sheet or plate and refrigerate. Pre-heat the oven to 375°F (190°C). To preheat the oven, place a baking sheet in it.
- In a medium non-aluminum pan, combine cherries, cornstarch, and sugar. Let mixture stand for 10 minutes or until juices start to come out.
- Bring to a rolling boil on medium heat while stirring continuously. Reduce the heat to a simmer and cook until the juices become thicker and translucent (about 1 minute). Remove from heat, and add butter and almond essence. Let filling cool down to lukewarm.
- Bake the crust in the oven at a preheated temperature on the baking tray for 45-55 minutes, or until golden brown. Let the cake cool down for several hours prior to slicing.
- Enjoy with a scoop ice cream!