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A Slice of Heaven

Yields1 ServingTotal Time2 hrs

THE Cherry Pie

The Perfect Cherry Pie

Classic Cherry Pie
Ingredients
Pastry
 2 cups FlourPlus an additional 2 Tablespoons
 1 tsp Salt
  cup Butter, frozen
Filling
 1 ⅓ cups Sugar
 ¼ cup Corn Starch
 16 oz Frozen Tart Cherries
 ½ tsp Almond Extract
Directions
1

Combine flour and salt into food processor with blade ready to mix. Grate the 2/3 cup frozen butter with cheese grater and add to food processor (don’t doubt it, the frozen butter + grating = super flaky crust). Cut butter into flour until the mixture resembles cornmeal. Then poor in ice cold water (also helps with flakiness!) slowly while the food process is running until half of the mixture forms a moist ball. Dump dough out onto plastic wrap and use plastic wrap to form the dough and crumbs into into a ball. Wrap it tight with the plastic wrap, form a disc, and refrigerate for a half hour.

2

While the dough is chilling, make the filling. Coat frozen cherries in sugar, cornstarch and almond extract in a large pot on the stove-top over medium heat. Heat until simmering and juice sticks to the back of a metal spoon. (Then taste test what’s on the spoon, because you don’t want that sweetness to go to waste.) Let cool.

3

Remove dough from refrigerator and unwrap onto a lightly floured surface. Divide in two, and using a floured rolling pin roll into a circle 2 inches larger than an upside-down pie pan. Fold rolled pastry into fourths, then place into pie pan and unfold carefully, gently slide the pastry into the crease of the bottom of the pan.

4

Pour cooled filling into the bottom crust. Roll out top pastry, fold into fourths, then place on top of filling. Cut slits for ventilation or try your hand at a Pinterest-inspired weaved pastry top. Cut excess pastry away with kitchen scissors (a trade secret that’s a life saver). Seal top and bottom pastry together with fork or flute. Cover edge with a 2- to 3-inch piece of foil to prevent over-browning, to be removed during the last 15 minutes of baking.

5

Bake 35 to 45 minutes, until crust is golden brown and juice begins to bubble through the slits in crust. Cool on cooling rack for 2 hours or more before serving. Then slice and enjoy with friends. (Pro-tip: serve al a mode for an extra sweet treat.)