Cherry Pie

  • PrepTime: 30 Mins
  • CookTime: 45 Mins
  • TotalTime: 1 Hrs 15 Mins

Ingredient

  1. For the Pie Crust:
  2. 1/3 cup cold unsalted butter
  3. 1/3 cup cold shortening (diced)
  4. 2 1/2 cups all-purpose flour
  5. 1/2 teaspoon salt
  6. 1/4 cup cold water
  7. For the Filling:
  8. 7 to 8 cups fresh whole tart cherries (or 6 cups frozen)
  9. 1 1/4 cups sugar (divided)
  10. 1/4 cup cornstarch
  11. 1 tablespoon lemon juice
  12. 1 teaspoon vanilla extract
  13. 1/4 teaspoon almond extract
  14. 1 tablespoon butter (diced)

Instruction

  1. Gather the ingredients.  Leah Maroney /
  2. Grate the butter with a cheese grater into a bowl. Add the shortening, flour, and salt.  Leah Maroney /
  3. Cut the butter and shortening into the flour with a pastry blender until the fat is dispersed throughout the flour. The butter and shortening should all be pea to bean-sized pieces.  Leah Maroney /
  4. Add the water a little at a time until you have a rough dough.  Leah Maroney /
  5. Form the dough into two balls and flatten. Wrap one in plastic wrap and place in the fridge.  Leah Maroney /
  6. Roll one ball of dough into a round that's about 1/8-inch thick and 12 inches across.  Leah Maroney /
  7. Fit pie crust into a 9-inch pie dish. Press the dough all the way down and allow some of the dough to hang over the edge of the pie tin. Set aside. If your kitchen is warm, place the lined pie pan in the fridge.  Leah Maroney /
  8. Gather the ingredients. Preheat the oven to 375 F.  Leah Maroney /
  9. Pit the cherries using a cherry pitter for the fastest results. Thaw the cherries if you are using frozen.  Leah Maroney /
  10. Thoroughly drain the cherries once you are done pitting or thawing. Then combine them in a large bowl with 3/4 cup of the sugar, the cornstarch, lemon juice, vanilla extract, and almond extract. Stir to combine, and taste. Add more sugar (up to 1 1/4 cups) if necessary and stir to combine.  Leah Maroney /
  11. Fill the bottom pie shell with the cherry mixture and dot the top with the diced butter.  Leah Maroney /
  12. Roll out the other pie dough circle into a 10-inch circle. Cut the circle into 1-inch strips.  Leah Maroney /
  13. Lay four of the strips over the filling in the same direction.  Leah Maroney /
  14. Fold alternating strips over themselves halfway and place another strip in the center of the pie to create the lattice design.  Leah Maroney /
  15. Fold the strips back over the center strip. Repeat alternating which strips you fold back.  Leah Maroney /
  16. Repeat on the other side of the pie.  Leah Maroney /
  17. Crimp the edges of the pie crust together, trimming as needed and sealing.  Leah Maroney /
  18. Sprinkle the top of the pie with granulated sugar.  Leah Maroney /
  19. Transfer the pie to the oven and bake for about 45 minutes, or until the crust is golden brown and flaky and the filling is bubbly. Cool on a wire rack for at least 2 hours before slicing.  Leah Maroney /

Note

  1. It’s really important to have cold ingredients for your pie crust. This will help keep the butter from melting when you form the crust. The pieces of butter and shortening are what help keep the crust flaky. 
  2. We use a mix of butter and shortening because butter provides great flavor in the crust and the shortening helps keep it workable and flaky once it’s been baked.