Cherry Pie

Cherry Pie

I have never had a cherry pie in my life. I’ve said it and no, I am not ashamed of it!
During all my trips to the US, I have never got myself to order it…somehow it never got my attention.
Until a good friend of mine told me how he was craving cherry pies but had no clue where to get it in Shanghai.

So I thought, what if I try make one? I wasnt too sure what i was getting myself into, but I like challenges and I like to experiment in my kitchen so I did a few research on the internet and a few weekends ago I showed up at my friend’s apartment with a freshly baked cherry pie! He loved it and is now requesting me to make more!

If you wish to try making it, here is the recipe!

Ingredients (makes one):

for the crust

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar, optional
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 to 8 tablespoons ice water

for the filling

  • 4 cups of thawed cherries, drained with about 1/3 cup cherry juice reserved.
  • 1/4 cup (30 grams) corn starch
  • 2/3 to 3/4 cup (134 to 150 grams) sugar, adjusted accordingly to sweetness of cherries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon cold unsalted butter, cut into small squares
  • 1 egg yolk
  • 1 tablespoon heavy or whipping cream
  • Additional sugar for topping crust (coarse sugar is a nice option)

For making the crust add the flour, salt and sugar optional to a food processor. Pulse 2 to 3 times until combined

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Cut cold butter into big cubes

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Scatter butter cubes over flour and pulse 10 to 12 times until flour is evenly distributed. (Dough should look broken up and a little crumbly)

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Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

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Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

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Pre-heat oven to 400 degrees F (200 degrees C).

In a large bowl, stir cornstarch, sugar, salt, vanilla extract, almond extract or cherry rum, lemon juice and the salt together. Gently toss to combine.
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Grab the cherries
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Add the sugar mixture and stir until well combined.
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Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
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Spoon cherry pie filling into pie crust. Discard most of the liquid pooled at the bottom of the bowl. Dot filling with little squares of cold butter.
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Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside
Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
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Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie.
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Bake for 20 minutes then reduce oven temperature to 350 degrees F (177 degrees C) and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling.
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Let the pie cool down completely before slicing it.
Serve it with a scoop of vanilla ice cream!
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About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.