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

Cut cold butter into big cubes

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)

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.

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).

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