Are you craving a taste of summer, even when autumn leaves are falling? Then look no further! This cherry pie recipe, bursting with the juicy tartness of fresh cherries, is the perfect comfort food for any season. Forget those store-bought pies; making your own is easier than you think, and the taste? Unforgettable. This recipe offers a delicious blend of sweet and tart, creating a homemade pie that's guaranteed to impress your family and friends. Get ready to experience the joy of simple, delicious homemade cooking!
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 4 cups fresh tart cherries, pitted (about 2 lbs)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
Instructions:
Making the Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add ice water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step is crucial for a flaky crust.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large bowl, gently combine the pitted cherries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add the filling: Pour the cherry filling into the pie crust.
- Top the pie: Roll out the second disc of dough and either place it over the filling, crimping the edges to seal, or cut it into strips for a lattice top. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Cherry Pie:
- Use tart cherries: Tart cherries provide the perfect balance of sweetness and acidity.
- Don't overmix the dough: Overmixing will develop the gluten and result in a tough crust.
- Chill the dough thoroughly: This prevents shrinkage during baking.
- Blind bake (optional): For a crispier bottom crust, you can blind bake it for 15 minutes before adding the filling.
Variations:
- Add a streusel topping: For extra texture and flavor, sprinkle a streusel topping over the pie before baking.
- Use frozen cherries: If fresh cherries are unavailable, you can use frozen cherries (thawed and drained). You may need to add a tablespoon or two of extra cornstarch to thicken the filling.
- Make a mini cherry pie: This recipe can easily be adapted to make individual mini pies using muffin tins.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Carbohydrates: Approximately 45-50g
- Sugar: Approximately 25-30g
- Protein: Approximately 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy cherry pie recipe is perfect for any occasion, from casual weeknight dinners to special celebrations. It’s a delicious and impressive dessert that will surely become a family favorite. Enjoy!