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BETH’S CHERRY PIE RECIPE
FOR THE CRUST:
2 ½ cups (300 g) flour
1 tsp (5 ml) salt
3 tbsp (64 g)sugar
1 cup (240 g) unsalted butter
1/3 cup (80 ml) ice water
FOR THE FILLING:
2 ½ lbs (1130g) frozen cherries, rinsed and thawed
1/3 cup (35g) cornstarch
1/3 cup (65 g) sugar
pinch of salt
In a food processor, combine the flour, sugar, and salt and pulse until combined.
Then slowly add the butter, pulsing all the while, until you get a coarse meal. Then slowly add the ice water, and pulse until a dough ball forms.
Turn your dough out onto a floured surface into 2 equal sized balls. Flatten into disks, wrap in wax paper and pop in the fridge for at least 1 hour.
To create your filling. Combine cherries, cornstarch and sugar. Toss to coat well and allow to rest for 10 minutes. This will allow the cherries to emit more liquid and drain further.
Roll our the first disk of dough into a large circle, transfer and fit into a 9” (23 cm) pie plate, you should have about 1-2 inch over hang.
Spoon the cherry mixture into the crust, leaving any remaining liquid in the bowl. Don’t add that or you will end up with a soggy pie. Then brush the sides of the pie crust with some lightly beaten egg.
Roll out your second dough into a large circle the same size as your pie. Slice the lattice strips and starting from the center, place the longest strip first, pressing the ends into the crust at the rim, the egg wash will secure it, and then work to the outer edges with smaller strips. You should get 5-6 strips across your pie.
Then do the same thing the opposite way to form a lattice pattern.
Trim the edge of the overhang, with some kitchen shears, so it is a uniform length., about a ½ inch overhang
Then fold over the overhang towards the center of the pie, crimping the dough together all around your pie to create a uniform crust. Trimming off edges that are too fat, and adding to the parts that feel to thin
Then to make a decorative edge you can use the the Pastry Wheel Decorator, from Talisman Designs or make your own crimped design with your hands.
Place the pie in the freezer for 10 mins to harden up the pastry.
Lightly brush the chilled pie with a beaten egg, to assure a golden crust and shiny surface once baked.
Add a pie shield to protect the crust while baking, and leave it in place for the duration of the baking time.
Bake at 425F (218C) for 15 mins just to quickly bake the crust and set it, then reduce the oven to 350F(176C) and go for another 45 mins
Allow it to cool completely, and then serve with a big scoop of vanilla ice cream!