Best Cherry Pie Recipe For National Cherry Pie Day | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Best Cherry Pie – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

RECIPE: Best Cherry Pie

cherry-pie-lattice-cherrymktginst-230
This cherry pie gets a fancy lattice top. Photo courtesy Cherry Marketing Institute.

 

It’s National Cherry Pie Day, and we’re honoring both the holiday and Jean Van’t Hul by publishing her recipe for “the best cherry pie ever.”

Like all good cooks, Jean has worked on this recipe for years, adapting recipes from prominent sources like Rose Levy Beranbaum and Cook’s Illustrated.

Jean notes that her recipe uses cherries canned in water. “not that dreadful canned cherry pie filling.”
 
 
RECIPE: THE BEST CHERRY PIE

Ingredients

For The Pie Crust

  • 2-1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons unsalted butter, chilled
  • 8 tablespoons vegetable shortening, chilled
  • 8 tablespoons ice water
  • For The Filling

  • 3 cans tart cherries in water (Jean likes Oregon Fruit Products Red Tart Cherries, which she often finds with the canned fruit instead of in the baking aisle)
  • 4 tablespoons cornstarch
  • 1-1/4 cups sugar
  • 1/8 teaspoon salt
  • Scant 1/4 teaspoon almond extract
  •  
    Plus

  • Optional garnish: crème fraîche, vanilla ice cream or whipped cream
  •  

    Preparation

    1. MAKE the pie crust. Mix the flour, salt, and sugar in a food processor (or use a pastry blender). Cut the butter into smaller pieces and add to food processor. Pulse a few times. Cut the shortening into smaller pieces and add to food processor. Pulse a few more times, until butter and shortening are the size of peas or smaller. Transfer to a large bowl.

    2. 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. (Tip: Dump the semi-formed dough onto plastic, wrap it up, knead it bit until it forms a ball, then flatten it into a disk.) Refrigerate until ready to use.

    3. MIX the 3 cans of cherries plus the juice from 1-1/2 cans with sugar, cornstarch, salt and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.

      oregon-specialty-fruit-red-tart-cherries-230
    Look for pitted cherries in water, not “glop.” Photo courtesy Oregon Specialty Fruit.
     

    4. PREHEAT the oven to 425°F. Cover a cookie sheet with foil and place on a lower rack, to catch any drips.

    5. SPRINKLE the counter with flour and roll out the bottom pie crust. Arrange in a pie pan. Pour the cooled pie filling into the crust.

    6. ROLL out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust (here’s a YouTube video).

    7. TRIM Tthe edges of the top and bottom crust to 1/2-1 inch beyond the pie pan and then fold them under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.

    8. BRUSH the crust with a beaten egg white (or cream) and sprinkle sugar on top.

    9. BAKE for 20 minutes at 425°F, then lower the oven temperature to 375°F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

    10. REMOVE the pie from the oven and let cool for 3 hours or so before eating, so the filling will gel properly. Garnish as desired and serve.

      




    Comments are closed.



    © Copyright 2005-2020 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.