Cherry Pie

A Delicious Cherry Pie Recipe.

𝑇ℎ𝑖𝑠 𝑚𝑜𝑟𝑛𝑖𝑛𝑔, 𝑎𝑓𝑡𝑒𝑟 𝑎 𝑝𝑎𝑟𝑡𝑖𝑐𝑢𝑙𝑎𝑟𝑙𝑦 𝑐ℎ𝑖𝑙𝑙 𝑤𝑎𝑘𝑒 𝑎𝑛𝑑 𝑏𝑎𝑘𝑒, 𝐼 𝑓𝑜𝑢𝑛𝑑 𝑚𝑦𝑠𝑒𝑙𝑓 𝑑𝑒𝑒𝑝 𝑖𝑛 𝑡ℎ𝑜𝑢𝑔ℎ𝑡, 𝑚𝑦 𝑚𝑖𝑛𝑑 𝑚𝑒𝑎𝑛𝑑𝑒𝑟𝑖𝑛𝑔 𝑡ℎ𝑟𝑜𝑢𝑔ℎ 𝑣𝑎𝑟𝑖𝑜𝑢𝑠 𝑖𝑑𝑒𝑎𝑠 𝑤ℎ𝑒𝑛 𝑡ℎ𝑒 𝑠𝑢𝑑𝑑𝑒𝑛 ℎ𝑢𝑛𝑔𝑒𝑟 ℎ𝑖𝑡—𝑙𝑖𝑘𝑒 𝑎 𝑓𝑟𝑒𝑖𝑔ℎ𝑡 𝑡𝑟𝑎𝑖𝑛.

𝑇ℎ𝑒 𝑚𝑢𝑛𝑐ℎ𝑖𝑒𝑠 𝑤𝑒𝑟𝑒 𝑖𝑛 𝑓𝑢𝑙𝑙 𝑓𝑜𝑟𝑐𝑒, 𝑎𝑛𝑑 𝑡ℎ𝑒 𝑜𝑛𝑙𝑦 𝑡ℎ𝑖𝑛𝑔 𝑡ℎ𝑎𝑡 𝑠𝑒𝑒𝑚𝑒𝑑 𝑙𝑖𝑘𝑒 𝑖𝑡 𝑤𝑜𝑢𝑙𝑑 𝑠𝑎𝑡𝑖𝑠𝑓𝑦 𝑤𝑎𝑠 𝑎 ℎ𝑜𝑚𝑒𝑚𝑎𝑑𝑒 𝑝𝑖𝑒. 𝐼 𝑠ℎ𝑢𝑓𝑓𝑙𝑒𝑑 𝑖𝑛𝑡𝑜 𝑡ℎ𝑒 𝑘𝑖𝑡𝑐ℎ𝑒𝑛, 𝑔𝑎𝑡ℎ𝑒𝑟𝑖𝑛𝑔 𝑖𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡𝑠 𝑓𝑜𝑟 𝑎 𝑛𝑒𝑤 𝑟𝑒𝑐𝑖𝑝𝑒 𝐼'𝑑 𝑏𝑒𝑒𝑛 𝑤𝑎𝑛𝑡𝑖𝑛𝑔 𝑡𝑜 𝑡𝑟𝑦, 𝑤𝑖𝑡ℎ 𝑡ℎ𝑒 𝑔𝑟𝑎𝑐𝑒 𝑜𝑓 𝑎 ℎ𝑎𝑙𝑓-𝑎𝑤𝑎𝑘𝑒 𝑧𝑜𝑚𝑏𝑖𝑒, 𝑎𝑛𝑑 𝑠𝑜𝑚𝑒ℎ𝑜𝑤 𝑡ℎ𝑟𝑒𝑤 𝑡𝑜𝑔𝑒𝑡ℎ𝑒𝑟 𝑎 𝑝𝑖𝑒.

𝑇ℎ𝑒 𝑠𝑤𝑒𝑒𝑡 𝑠𝑚𝑒𝑙𝑙 𝑜𝑓 𝑐ℎ𝑒𝑟𝑟𝑖𝑒𝑠 𝑎𝑛𝑑 𝑠𝑢𝑔𝑎𝑟 𝑠𝑜𝑜𝑛 𝑓𝑖𝑙𝑙𝑒𝑑 𝑡ℎ𝑒 𝑎𝑖𝑟, 𝐼 𝑠𝑎𝑡 𝑑𝑜𝑤𝑛 𝑡𝑜 𝑤𝑎𝑖𝑡, 𝐼 𝑐𝑜𝑢𝑙𝑑𝑛'𝑡 ℎ𝑒𝑙𝑝 𝑏𝑢𝑡 𝑙𝑎𝑢𝑔ℎ 𝑎𝑡 𝑡ℎ𝑒 𝑎𝑏𝑠𝑢𝑟𝑑𝑖𝑡𝑦 𝑜𝑓 𝑖𝑡 𝑎𝑙𝑙: 𝑚𝑎𝑘𝑖𝑛𝑔 𝑎 𝑝𝑖𝑒 𝑙𝑖𝑘𝑒 𝑖𝑡 𝑤𝑎𝑠 𝑡ℎ𝑒 𝑚𝑜𝑠𝑡 𝑖𝑚𝑝𝑜𝑟𝑡𝑎𝑛𝑡 𝑡𝑎𝑠𝑘 𝑖𝑛 𝑡ℎ𝑒 𝑤𝑜𝑟𝑙𝑑, 𝑎𝑙𝑙 𝑤ℎ𝑖𝑙𝑒 𝑒𝑛𝑗𝑜𝑦𝑖𝑛𝑔 𝑡ℎ𝑒 𝑚𝑒𝑙𝑙𝑜𝑤 ℎ𝑖𝑔ℎ 𝑡ℎ𝑎𝑡 𝑚𝑎𝑑𝑒 𝑡ℎ𝑒 𝑡𝑎𝑠𝑘 𝑜𝑓 𝑏𝑎𝑘𝑖𝑛𝑔 𝑗𝑢𝑠𝑡 𝑎 𝑙𝑖𝑡𝑡𝑙𝑒 𝑚𝑜𝑟𝑒 𝑒𝑛𝑐ℎ𝑎𝑛𝑡𝑖𝑛𝑔.

Here’s The Cherry Pie Recipe

Ingredients:

• For the crust:

  • 2 1/2 cups all-purpose flour

  • 1 cup unsalted butter (chilled and cut into small cubes)

  • 1/4 cup sugar

  • 6-8 tbsp ice water

• For the filling:

  • 4 cups fresh or frozen cherries (pitted)

  • 3/4 cup granulated sugar

  • 1/4 cup cornstarch

  • 1 tbsp lemon juice

  • 1/2 tsp almond extract (optional)

  • Pinch of salt

  • 1 tbsp unsalted butter (for dotting on top)

Directions:

1. Make the crust:

   • In a large bowl, mix flour and sugar. Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

   • Gradually add ice water, 1 tablespoon at a time, until the dough comes together.

   • Split dough in half, form into discs, wrap in plastic wrap, and chill for at least 30 minutes.

2. Make the filling:

   • In a large bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract (if using), and a pinch of salt. Toss until the cherries are well coated.

3. Assemble the pie:

   • Preheat your oven to 425°F (220°C).

   • Roll out one disc of dough on a lightly floured surface and fit it into a 9-inch pie pan.

   • Pour the cherry filling into the pie crust, and then dot with butter.

   • Roll out the second disc of dough and place it over the filling. Trim any excess dough, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.

   • Optional: Brush the top with a bit of milk or beaten egg for a golden finish.

4. Bake:

   • Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

   • Let the pie cool for at least 2 hours before slicing.

Keep stirring, keep savoring, and always let your taste buds lead the way!

Bon Appétit and Happy Cooking! La Bella Cuoca

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