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Home Dish Classic Cherry Pie

Classic Cherry Pie

Name: How to cook Classic Cherry Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Classic Cherry Pie

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Ingredient

Food ration :

Serves 6 servings

Cooking time :

1 hour 30 minutes

2 1/2 cups

all purpose flour

1 teaspoon

salt

2 tablespoon

sugar

170 g

unsalted butter, chilled

113 g

crisco, chilled

8 tablespoon

ice water

900 g

fresh cherry, pitted

200 g

caster sugar

30 g

cornflour

1 tablespoon

lemon juice

1 teaspoon

vanila extract

1/2 teaspoon

almond extract

large egg, beaten with 1 tablespoon milk

Cooking instructions

* Step 1

For Pie Crust: Mix the flour, salt, and sugar in a food processor.

* Step 2

Cut butter into smaller pieces and add to food processor. Pulse a few times. Crisco into smaller pieces and add to food processor.

* Step 3

Pulse a few more times, until butter and Crisco are the size of peas or smaller. Transfer to a large bowl.

* Step 4

Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together.

* Step 5

Divide into two and wrap each half in plastic wrap. Refrigerate until ready to use.

* Step 6

For Cherrie fillings: Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat.

* Step 7

Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened.

* Step 8

You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.

* Step 9

To finish: On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.

* Step 10

Roll out the other disc of dough to a 12-inch and carefully put on top of the filling. Cut off any excess dough, and seal the strips into the bottom crust.

* Step 11

Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.

* Step 12

Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes until the crust is golden brown.