Homemade Cherry Pie (A pie made with fresh cherry filling )
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.
Servings: 6 yield(s)
Ingredients
    For The Double Crust Pastry
  • 2 &1/2 cups Pastry Flour
  • 1/4 tsp.salt
  • 3/4 cup butter
  • 1/2 cup cold water
    • Cherry Filling
  • 4 cups fresh cherries (pitted)
  • 1/3 cup granulated sugar (if using sour cherries, use 3/4 cup sugar)
  • 2 tbsp.lemon juice
  • 2 tbsp. butter
  • 1/2 tsp. cinnamon pd.
    • For Cherry Pie
  • 2 tbsp.butter
  • 1 egg white, beaten
  • a little granulated sugar
Instructions
    Double Crust Pastry
  1. 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.
  2. 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.
    3. Cherry Filling
  3. 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.
  4. Switch off the fire. Use a slotted spoon to spoon cherries out into a bowl.
  5. 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.
  6. Pour over cherries and set aside to cool.
    7. Cherry Pie
  7. Remove to a cooling wire rack and set to cool completely before slicing to serve.