Homemade Cherry Pie

Delicious homemade cherry pie made with the best crisp crust and sweet cherry filling. Sprinkled with sugar on top to finish off this delectable classic dessert.

HOMEMADE CHERRY PIE INGREDIENTS

Pie Crust Ingredients

• 2.5 cups unbleached flour
• 1/2 teaspoon salt
• 2 sticks (1 cup) butter (shredded or cubed)
• 8 tablespoons ice water
• 1 tablespoon apple cider vinegar (added to the 8 tablespoons water)

Cherry Pie Filling Ingredients

• 1 bag of cherries (roughly 2.25 lbs)
• 2 cups sugar
• 1/2 cup corn starch

PIE CRUST INSTRUCTIONS

1. In a medium sized bowl, add 2.5 cups of unbleached flour and 1/2 teaspoon salt. Mix dry ingredients thoroughly.
2. Add 2 sticks of shredded or cubed butter to the flour mixture. Mix with the whisk attachment until flour looks like crumbles. (You should have tiny crumbs of butter that if squeezed would stick together.)
3. In a small bowl combine 8 tablespoons of ice water and 1 tablespoon of vinegar.
4. Pour half of the water into the flour mixture, and whisk. Add in the other half of the water, and mix until dough becomes thick and can be pressed together. (See video)
5. Shape dough into 2 disks, wrap in plastic wrap, and place in fridge for a minimum of 30 minutes.
6. Sprinkle flour on a flat surface. Unwrap one of the disks, and sprinkle the top with additional flour. Using a rolling pin, roll the dough until it is the width of your pie pan.
7. Roll the edge of the dough onto your rolling pin, and roll the dough until it wraps around your rolling pin. Transfer the rolling pin to the top of the pie pan, and roll the dough off of your rolling pin into the pan.
8. Push the dough nicely into the pan, and adjust the edges to fit the pan.
9. ***If you pour the filling onto the crust while it’s too hot, it will dissolve the crust.
10. After placing the cooled cherry filling onto the crust, place the second rolled out crust to create the top.
11. Pinch the edges of the crust (use your knuckle to push “out” and your thumb and pointer finger to push the opposite
12. Place four slices into the top of the crust.
13. Bake at 350 for 1 hour.

CHERRY PIE FILLING INSTRUCTIONS

1. Using a cherry pitter or by slicing each cherry in half, remove the seed and stem.
2. Place all seedless cherries in a small to medium sauce pan.
3. Pour 2 cups of sugar and 1/2 cup cornstarch overtop of the cherries.
4. Stir to the cherries until cornstarch and sugar is “dissolved”.
5. Heat cherry mixture on medium heat and bring to a boil.
   • The cherries should become softened in a thickened, smooth, syrupy sauce.
6. Allow the cherry filling to cool while you prepare the crust. ***If you pour the filling onto the crust while it’s too hot, it will dissolve the crust.