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The Ultimate Cherry Pie Recipe: A Step-by-Step Guide to Baking Perfection

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The Ultimate Cherry Pie Recipe: A Step-by-Step Guide to Baking Perfection

Cherry pie. The very name conjures images of warm summer days, family gatherings, and that irresistible sweet-tart flavor that dances on your tongue. But baking the perfect cherry pie can sometimes feel daunting. Fear not, aspiring bakers! This guide will walk you through every step, from selecting the best cherries to achieving a perfectly golden, flaky crust. We’ll cover everything you need to know to bake a cherry pie that will impress even the most discerning palates.

## Why This Recipe Works

This isn’t just another cherry pie recipe. It’s the culmination of years of experimentation and tweaking, resulting in a pie that boasts:

* **A Flaky, Tender Crust:** The secret lies in using cold butter and minimal handling. We’ll use a combination of butter and shortening for the perfect texture.
* **A Perfectly Sweet-Tart Filling:** We’ll balance the sweetness of the cherries with a touch of lemon juice and almond extract for a complex and delightful flavor.
* **No Soggy Bottom:** Pre-baking the bottom crust and using cornstarch as a thickener help prevent that dreaded soggy bottom.
* **Beautiful Presentation:** We’ll explore different crust designs and techniques to create a pie that’s as stunning to look at as it is to eat.

## Ingredients You’ll Need

Let’s break down the ingredients into two categories: the crust and the filling.

**For the Pie Crust (Double Crust):**

* 2 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
* ½ cup vegetable shortening, very cold
* 6-8 tablespoons ice water

**For the Cherry Filling:**

* 6 cups fresh or frozen pitted cherries (about 2 ½ pounds)
* ¾ – 1 cup granulated sugar (adjust to taste based on cherry sweetness)
* ¼ cup cornstarch
* ¼ teaspoon almond extract
* 1 tablespoon lemon juice
* 2 tablespoons butter, cut into small pieces
* 1 large egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling (optional)

## Equipment You’ll Need

* 9-inch pie plate
* Food processor (optional, but recommended for the crust)
* Rolling pin
* Pastry blender (if not using a food processor)
* Measuring cups and spoons
* Large bowl
* Small bowl
* Pastry brush
* Baking sheet
* Parchment paper

## Step-by-Step Instructions

Let’s get baking! We’ll start with the crust, then move on to the filling, and finally, assemble and bake the pie.

### Part 1: Making the Pie Crust

**Why cold ingredients matter:** Cold butter and shortening prevent the gluten in the flour from developing too much, resulting in a tender, flaky crust. If the butter melts, the crust will be tough and dense.

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.

2. **Cut in the Butter and Shortening (Food Processor Method):** Pulse the flour mixture, butter, and shortening in a food processor until the mixture resembles coarse crumbs. This should take about 10-15 pulses. Be careful not to over-process.

3. **Cut in the Butter and Shortening (Pastry Blender Method):** Using a pastry blender, cut the cold butter and shortening into the flour mixture until the mixture resembles coarse crumbs. You should have pieces of butter and shortening about the size of peas.

4. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to add too much water. The dough should be slightly shaggy but not sticky.

5. **Divide and Chill:** Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and makes the dough easier to roll out.

### Part 2: Preparing the Cherry Filling

**Choosing the right cherries:** Fresh, sweet cherries like Bing or Rainier are ideal for cherry pie. If using frozen cherries, be sure to thaw them completely and drain off any excess liquid. This will help prevent a soggy pie.

1. **Combine Filling Ingredients:** In a large bowl, combine the pitted cherries, sugar, cornstarch, almond extract, and lemon juice. Stir gently to coat the cherries evenly. Let the mixture sit for 15-20 minutes to allow the cherries to release some of their juices. This step is crucial, as the cornstarch will absorb the juices and thicken the filling during baking.

### Part 3: Assembling and Baking the Pie

**Pre-baking the bottom crust (Blind Baking):** This helps prevent a soggy bottom crust. If you skip this step, the bottom crust may not be fully cooked, especially if your filling is very juicy.

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).

2. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to your 9-inch pie plate. Trim any excess dough and crimp the edges of the crust. Use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking. This process is called ‘docking’.

3. **Pre-bake the Bottom Crust (Blind Baking):** Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from shrinking or puffing up. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool slightly.

4. **Fill the Pie:** Pour the cherry filling into the pre-baked crust. Dot the top of the filling with the small pieces of butter. The butter will melt and add richness to the filling.

5. **Roll Out the Top Crust:** On a lightly floured surface, roll out the remaining disc of dough into a 12-inch circle. You can either place the entire circle over the filling as a traditional top crust, or you can cut the dough into strips and create a lattice top. Another option is to use cookie cutters to create decorative shapes from the dough and arrange them on top of the filling.

6. **Create a Lattice Top (Optional):** If creating a lattice top, cut the dough into strips about 1 inch wide. Arrange half of the strips across the pie, spacing them evenly. Fold back every other strip. Place a strip perpendicular to the folded strips. Unfold the folded strips. Repeat with the remaining strips, alternating the folding pattern. Trim any excess dough and crimp the edges of the crust to seal the top and bottom crusts together.

7. **Add the Egg Wash:** In a small bowl, whisk together the egg and a tablespoon of water to create an egg wash. Brush the top crust with the egg wash. This will give the crust a beautiful golden color and shine.

8. **Sprinkle with Sugar (Optional):** Sprinkle the top crust with turbinado sugar for a bit of extra sweetness and sparkle.

9. **Cut Vents:** Cut several slits in the top crust to allow steam to escape during baking. This will help prevent the crust from cracking.

10. **Bake the Pie:** Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover it with aluminum foil.

11. **Cool Completely:** Let the pie cool completely on a wire rack before slicing and serving. This is crucial, as the filling will continue to thicken as it cools. If you cut into the pie while it’s still warm, the filling will be runny.

## Tips for Success

* **Keep everything cold:** This is the most important tip for a flaky crust. Use cold butter, shortening, and ice water. Chill the dough thoroughly before rolling it out.
* **Don’t overwork the dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Use a food processor (if you have one):** A food processor makes quick work of cutting the butter and shortening into the flour. It also helps to keep the ingredients cold.
* **Adjust the sugar to taste:** The amount of sugar you need will depend on the sweetness of the cherries. Start with ¾ cup and add more if needed.
* **Use cornstarch as a thickener:** Cornstarch is a great thickener for cherry pie filling. It will help to prevent a soggy bottom crust.
* **Pre-bake the bottom crust:** This is another important step for preventing a soggy bottom crust.
* **Let the pie cool completely:** This is crucial for allowing the filling to thicken.
* **Protect the edges:** If the crust starts to brown too quickly, you can use pie shields or strips of aluminum foil to protect the edges.
* **Experiment with crust designs:** Get creative with your crust! Try a lattice top, decorative cutouts, or a simple crimped edge.
* **Use high-quality ingredients:** The better the ingredients, the better the pie.

## Variations

* **Add spices:** Try adding a pinch of cinnamon, nutmeg, or cloves to the cherry filling.
* **Use different extracts:** Instead of almond extract, try vanilla extract or cherry extract.
* **Add liquor:** A tablespoon of Kirsch (cherry liqueur) or bourbon can add a lovely depth of flavor to the filling.
* **Make mini cherry pies:** Use a muffin tin to create individual cherry pies.
* **Top with crumble:** For a twist on a classic, top the pie with a buttery crumble topping instead of a top crust.
* **Vegan Cherry Pie:** Substitute the butter with vegan butter and ensure your sugar is vegan (some are processed with bone char). You can also use a flax egg replacer.

## Serving Suggestions

Cherry pie is delicious served warm or cold. It’s perfect with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar.

## Storage Instructions

* **Room Temperature:** You can store cherry pie at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil.
* **Refrigerator:** You can store cherry pie in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or foil.
* **Freezer:** You can freeze cherry pie for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw the pie in the refrigerator overnight before serving.

## Troubleshooting

* **Soggy bottom crust:** This is the most common problem with cherry pie. To prevent it, pre-bake the bottom crust, use cornstarch as a thickener, and let the pie cool completely.
* **Runny filling:** This can be caused by not using enough thickener or by not letting the pie cool completely. Make sure to use the correct amount of cornstarch and let the pie cool completely before slicing.
* **Cracked crust:** This can be caused by not cutting enough vents in the top crust or by baking the pie at too high of a temperature. Make sure to cut several slits in the top crust to allow steam to escape and bake the pie at the recommended temperature.
* **Burnt crust:** This can be caused by baking the pie for too long or by not protecting the edges of the crust. If the crust starts to brown too quickly, you can use pie shields or strips of aluminum foil to protect the edges.

## Conclusion

Baking the perfect cherry pie takes a little time and effort, but the results are well worth it. With this step-by-step guide, you’ll be able to create a pie that’s both delicious and beautiful. So, gather your ingredients, preheat your oven, and get ready to bake a cherry pie that will impress your friends and family. Happy baking!

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