Classic Cherry Pie
This recipe is a basic one and can be found almost in every food blog around internet. In my point of view, the catch is in the pastry. You have to find the right formula in order to have the right consistency and not become soggy or crumble.
I have tried different recipes and never found the right one.. sometimes the pastry became too soggy, some other times too dry and did not hold the shape after cutting a slice.
On my last vacation in NY I have bought a tart pan (Yes, i did take the pan with me on the plane on my way back home, I am that crazy 😂😂)
This tart pan had the Apple pie recipe written in it so I thought I could give it a try. It turned out to be the right one.
Back to the recipe now. It takes a little time to be prepared (since the filling has to be cooled off and the pie dough has to rest for about 30minutes in the fridge), but believe me it is so worth the effort.
Serves 12 portions
Cooking time: 1 hrs 15 minutes
- 600gr cherries
- 3 Tbsp. Sugar
- Almond extract
- 1 tsp. Cornstarch
- 2 cups all purpose flour
- 175gr cold butter
- 1 tsp salt
- 2-3 Tbsp. cold water
- Start pitting the cherries. If you don’t have that little tool to remove the cherry pits, just use a drinking straw, push it slightly from the bottom of the cherry and the pit will come out easily.
- Put the cherries in a small pot, add the sugar, almond extract and stir in low heat for approximately 15 minutes until the sugar is totally dissolved and the cherries have released their juice.
- In the mean time, dissolve the corn-starch in 1 tbsp. cold water and add it to the cherries compote. Let it thicken for about 1 minute or so stirring gently in order to prevent lumps.
- Remove the cherry filling from the heat and let it cool completely.
- Now its time to make the pie dough. In the mixer bowl fitted with blades put the flour, cold butter , salt and pulse until coarse. After this step, start adding 1 tbsp. a time of cold water and pulse until the dough comes together and doesn’t stick to the sides of the mixer. Be careful not to over mix.
- Divide the dough in two equal parts, cover them with cling film and let them rest in the fridge for about 30 minutes.
- After 20 min preheat the oven to 200° C.
- When the dough resting time is over, take the dough out of the fridge and roll both of them to a disk with 30 cm of diameter. Be careful to sprinkle the countertop with flour prior to rolling so the dough doesn’t stick to the counter. Take one disk and cover a pie plate, add the cherry filling and cover it with the remaining dough, make a score in the middle to release the steam created when baking. (Optional: if you want to make it pretty use a cookie cutter to make beautiful shapes to add on top of the pie, I used a star cookie cutter ☺)
- Bake the pie for approx. 40 minutes or until golden brown.
- Let it cool completely before serving.