Yields:
6 Servings
Difficulty: Medium
Cherry pies are one of the easiest pies to make. The buttery, flaky crust and the sweetness and tart cherry filling also makes it a favourite among all. Here is one I made recently. I did not have a cherry pitter so had to go to the trouble of individually pitting the cherries. But the effort totally was worth it. I made the pie with sweet cherries, so cut down on the sugar.
Ingredients
-
For The Double Crust Pastry
- Cherry Filling
- For Cherry Pie
Instructions
-
Double Crust Pastry
- Combine flour and salt in a mixing bowl. Using a pastry blender, cut in butter a little at a time until the mixture is uniform and resembles large peas. Don't over blend.
- Sprinkle a little cold water at a time and mix just until it forms a dough. Now press into a ball shape and chill in the refrigerator for at least 30 minutes. Cherry Filling
- Pit cherries and add them to a saucepan with sugar and lemon juice and toss to combine. Cook over medium heat for a few minutes until juices are released.
- Switch off the fire. Use a slotted spoon to spoon cherries out into a bowl.
- Stir in the cornstarch in the remaining liquid until smooth. Return to the pot with remaining juices and cook for a few minutes until thickened.
- Pour over cherries and set aside to cool. Cherry Pie
- Remove to a cooling wire rack and set to cool completely before slicing to serve.