Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, classic cherry pie. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Classic Cherry Pie is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Classic Cherry Pie is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook classic cherry pie using 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Classic Cherry Pie:
- Take pie crust
- Get all purpose flour
- Take salt
- Prepare sugar
- Get unsalted butter, chilled
- Take crisco, chilled
- Take ice water
- Prepare cherries fillings
- Get fresh cherry, pitted
- Prepare caster sugar
- Make ready cornflour
- Make ready lemon juice
- Prepare vanila extract
- Take almond extract
- Make ready large egg, beaten with 1 tablespoon milk
Stir together cherries and lemon juice. Whisk together corn starch, sugar and cinnamon and combine with cherries. For the filling, put the arrowroot into a large pan and gradually whisk in the measured cherry. PHWOAAAAAR this is the ultimate cherry pie recipe and the only one you'll ever need.
Instructions to make Classic Cherry Pie:
- For Pie Crust: Mix the flour, salt, and sugar in a food processor.
- Cut butter into smaller pieces and add to food processor. Pulse a few times. Crisco into smaller pieces and add to food processor.
- Pulse a few more times, until butter and Crisco are the size of peas or smaller. Transfer to a large bowl.
- Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together.
- Divide into two and wrap each half in plastic wrap. Refrigerate until ready to use.
- For Cherrie fillings: Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat.
- Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened.
- You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.
- To finish: On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.
- Roll out the other disc of dough to a 12-inch and carefully put on top of the filling. Cut off any excess dough, and seal the strips into the bottom crust.
- Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.
- Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes until the crust is golden brown.
- Allow the pie to cool completely at room temperature before slicing and serving.
Make the pastry from scratch, make a luxurious, cherry filling and top it all off with that classic lattice that's totally iconic. There's nothing like fresh homemade Cherry Pie bubbling through a rich, flaky lattice pie crust. How to make the best cherry pie with fresh or frozen cherrie. Our cherry pie is known around Los Angeles for the dark cherries in our flaky double crust. Our cherry pie isn't super sweet but it is super delicious!
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