Classic Cherry Pie
Classic cherry pie is a fan favorite in our family! I have been making and perfecting this pie for years and can’t wait to share it with you!
INGREDIENTS
Makes 1 pie
2 (12 oz) bags of frozen, tart cherries
2 tbs unsalted butter
1 cup white sugar
1/4 cup cornstarch
1 tsp almond extract
1/4 tsp cinnamon
Pie Crust
3 cups all purpose flour
1/2 cup unsalted butter, cold
1/2 cup shortening
1/2 cup ice cold water
1 tsp salt
1 tbs white vinegar
INSTRUCTIONS
Start by preparing your pie crust. Cut your butter into small pieces, as this is easier to combine! In a bowl, add flour, salt, shortening, and cold butter. Using a pastry cutter, or your hands, mix until the mixture resembles a course crumb.
In a measuring cup, add the water and vinegar. Next, you will slowly pour the liquid into the crumbs a little bit at a time and mix. Mix together until the dough is combined.
Sprinkle flour on the counter and split your dough into two chunks. You can roll these out and use one for your pie shell, and the other for any decorative accents on top of the pie.
Now, bake at 350 for 12-18 minutes or until fully cooked. Check on it often so it does not burn!
Next up is the filling! In a large pot, add in the cherries and butter. Cook on medium heat until cherries are no longer frozen, and your pot has a lot of cherry juice.
In a bowl, mix together the sugar and cornstarch. It is important that you mix together first to avoid weird clumps!
Add in sugar/cornstarch mixture to the pot and stir. Add in cinnamon and almond extract. Cook on medium heat until filling becomes thick and shiny.
Pour filling into baked pie crust, and chill in fridge for 10-20 minutes.
Once the pie is slightly cooled, you can add on the top crust design of your choice. My favorite is lattice!
If you want to get fancy, mix together one egg and 1 tbs water or milk. Brush this egg wash onto the crust for a golden and shiny look!
Bake the pie at 350 for 30-35 minutes of until top crust is completely cooked through.
Enjoy with vanilla ice cream!
