Cherry Pie a Typically American Recipe

Cherry Pie a Typically American Recipe!

Not living in the US any more one thing that I really miss is cherry pie. It would seem the only way I’m going to get it, is to make it myself. It’s not a very difficult recipe and you can always use a good quality pre-made pie dough if you like. That can save you some time. Since I love to make pies I always make my own.

I got this recipe in pounds and ounces but you can convert it right here at the bottom of the  recipe ingredients.

Serve this with vanilla ice cream or soft lightly sweetened whipped cream. Yum

Cherry Pie a Typically American Recipe
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Servings Prep Time
8 slices 1 hour
Cook Time
60-70 minutes
Servings Prep Time
8 slices 1 hour
Cook Time
60-70 minutes
Cherry Pie a Typically American Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
8 slices 1 hour
Cook Time
60-70 minutes
Servings Prep Time
8 slices 1 hour
Cook Time
60-70 minutes
Ingredients
Servings: slices
Units:
Instructions
  1. Begin by making the pasty for the pie shell and lattice. Divide the dough into 2 pieces, one piece being 1/3 of the total amount. Place in the fridge for at least an hour to get cold and rest.
  2. Preheat the oven to 200 degrees place the rack on the lowest shelf and butter and flour a 22 cm pie form. That would be a 9 inch pie form in the US.
  3. If using fresh Bing cherries pit them and double check you haven't missed one. I using frozen be sure to double check that there are no pits in any of the cherries.
  4. Roll out the larger portion of dough to fill the bottom of the pie form and leave the extra hanging over the edge until until later.Then roll out the small piece and put into the fridge for later use.
  5. In a large bowl add the cherries with the sugar and lemon juice. If you are using fresh berries use 2 tablespoons of cornstarch. If using frozen berries use 3 tablespoons of cornstarch. Mix it in well with the berries.
  6. Pour the cherry mixture into the pie shell. Remove the second pie of dough from the fridge. Cut it into 2½ cm wide strips. Weave the strips to form the lattice top, leaving a bit of space between them to allow steam to escape. Use a scissor and trim the pie crust and lattice to 1 cm larger than the pie form.
  7. Fold the extra dough under around the whole pie rim. Then use a bit of the egg wash to glue down the lattice to the bottom piece. Using your fingers crimp the edge to tightly hold the lattice while baking and give the pie a decorative edge.You can also use the back of a fork, pressing down firmly around the entire edge to create another more homely type of decoration.
  8. Bake the pie with a piece of parchment paper for 60 - 70 minutes. You can expect this to drip on to the bottom of the oven.
Recipe Notes

The amount of cornstarch to use with frozen berries varies on how wet they are. It's hard to say. I have been buying mine at Picard, the French frozen food company. They are good quality but I find they have a lot of water in them. I use the max amount to thicken the filling.

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Posted in Baking, Fruit Deserts, Pies & Tarts
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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