Cherry Pie

Well, hello there gorgeous Cherry Pie!  If you don’t know by now we are in pie making season y’all and this cherry pie couldn’t be any easier to make.  It’s made with a homemade buttery flaky crust and filled with tons of tart cherries.  It’s an all american pie that can be made for any time of year.  Since Thanksgiving is right around the corner, you will want to put this cherry pie recipe on the menu!  I get extra bonus points with this pie since cherry is my husband’s favorite.

If you follow my Instagram, I posted this picture about a week ago on my IG feed.  I was just too excited to wait to share a picture of this pie.

Let’s start with the double crust. You will need:

2 1/2 cups all- purpose flour

1/2 tsp salt

1 cup butter (2 sticks chilled and diced)

1/2 cup ice water

In a large mixing bowl, combine flour and salt.

Next, add the diced butter cubes and cut into the flour using two forks (this may take 5 mins). The butter should be pea size.

Add the ice water one TBS at a time until your dough forms a ball.

Divide dough and flatten into two disks and wrap both disks in plastic wrap. Place in refrigerator for at least 2 hours or overnight.

Once the dough has chilled, use a rolling pin to roll the dough out onto a floured surface into 1/8 inch pieces. Make sure you roll the dough out 1 inch edge past the edge of a 9 inch pie plate.

For the cherry filling you will need:

2 1/2 cups tart canned cherries

3/4 cup granulated sugar

3 TBS all purpose flour

pinch of salt

1 TBS butter

 Mix the sugar, flour and salt, then toss with the cherries, mixing well.  Pour the cherry filling into the pie shell and pat with butter.  Place second rolled dough on top of the filling.  Use your finger to crimp both pieces of dough together.  Brush the top of the pie with half and half then sprinkle with sugar.  Make slits in the dough with a sharp knife to allow the steam to escape.

Place the pie on a baking sheet and bake 30 to 40 minutes in a 400 degree oven until golden brown and bubbly.  Cool on a wire rack.

Cherry Pie

2014-11-03 08:16:58

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Double Pie Crust

1. 2 1/2 cups all- purpose flour
2. 1/2 tsp salt
3. 1 cup butter (2 sticks chilled and diced)
4. 1/2 cup ice water

For the cherry filling

1. 2 1/2 cups tart canned cherries
2. 3/4 cup granulated sugar
3. 3 TBS all purpose flour
4. pinch of salt
5. 1 TBS butter

Crust

1. In a large mixing bowl, combine flour and salt.
2. Next, add the diced butter cubes and cut into the flour using two forks (this may take 5 mins). The butter should be pea size.
3. Add the ice water one TBS at a time until your dough forms a ball.
4. Divide dough and flatten into two disks and wrap both disks in plastic wrap. Place in refrigerator for at least 2 hours or overnight.
5. Once the dough has chilled, use a rolling pin to roll the dough out onto a floured surface into 1/8 inch pieces. Make sure you roll the dough out 1 inch edge past the edge of a 9 inch pie plate.

Cherry Filling

1. Mix the sugar, flour and salt, then toss with the cherries, mixing well.
2. Pour the cherry filling into the pie shell and pat with butter.
3. Place second rolled dough on top of the filling. Use your finger to crimp both pieces of dough together.
4. Brush the top of the pie with half and half then sprinkle with sugar. Make slits in the dough with a sharp knife to allow the steam to escape.
5. Place the pie on a baking sheet and bake 30 to 40 minutes in a 400 degree oven until golden brown and bubbly. Cool on a wire rack.

By Katie @ The Casual Craftlete

Purely Katie https://www.purelykatie.com/

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