Cherry Pie at It’s Best! So dive into ecstasy…if you choose too… You May Just Like It Too Much!!!
Ok, I have captured your attention so far…now its time to steal your heart…
What is it about cherry pie that wants you too scream ecstasy with one bite!
Is it the round small fruit, with the firm flesh, sour and sweetness, wrapped up in a buttery crust, that explodes with flavor to your mouth?
No… Or is it that you can tie a knot in the stem, with your tongue and show-off your fabulous tongue dexterity to your lover…LOL…What is iT?
This easy-peasy cherry pie will bring your lover to her or his knees. So what are you waiting for?
Be sure to take a peek at my blog…“Easy as Pie, It’s all about the Pie Crust” for tips and tricks for that foolproof pie crust.
Here is a secret tip to no more pie filling avalanches:
Pie Filling Enhancer is the winning ticket! No more runny fillings.This perfect all-in-one pie thickener, combines Instant ClearJel with ascorbic acid for bright fruit flavor, and superfine sugar for superior blending” according to King Arthur’s Flour.
This stuff works better than cornstarch, tapioca, or plain flour. I kid you not! Once I discovered this secret, I was hooked.
Lattice weaving top or not, is up to you. Give it a try…It will be fun!
Best Cherry Pie Recipe
- 9-Inch Pie Plate/pan (Metal, Glass, or Ceramic) *
- Sheet Pan, preheated *
- Chef Knife
- Measuring Cups and Spoons
- Colander or Strainer
- Mixing Bowls (small and large)
- Wire Whip
- Rubber Spatular
- Microplane grater *
- Pastry Scraper/Dough Cutter or Pastry Blender *
- Rolling Pin *
- Fluted Rolling Pastry Wheel Cutter * (A plastic ruler is handy too)
- Pastry Brush or Silicone Brush *
- Pie Crust Shield *
- Pie Server *
- 1 Recipe for double crust Flaky Pie Crust “B” *
- 3 Lb Frozen Mixed Sour and Sweet Cherries, defrosted (48 oz) reserve 1/2 cup juice
- 1 1/4 C Sugar
- 1/4 t Salt
- 3 T Pie Enhancer or Instant Clear Gel *
- 1/4 t Red food coloring
- 1/4 t Almond extract
- 1 t Lemon, zest
- 2 t Lemon juice
- 2 T Butter
- 1 Egg + 1 t of water for egg wash
- 1 T Sparkling white sugar *
Chef Gerrie’s Notes
Equipment suggestions I have made are really necessary if you want to bring out the Pie Queen or Pie King in you. For instance:
- Pie Plate is the most important piece of equipment to conquering pie making. I do not recommend disposable aluminum pans. They are not sturdy and don’t present well. Heck, you can go to the dollar store and pick up glass or heavier metal plate that will last you or give away with your pie as an extra surprise!
- Sheet pan must be preheated in oven to ensure a no soggy bottom crust.
- Pastry scraper is the best thing ever to cut butter into pastry flour right on top of your counter, I use two of them. It cleans up your counter top lickety-split! And you can use it as a scooper, to transfer chopped raw vegetables to a cooking vessel.
- Microplane Grater is a must have for zesting citrus and grating ginger, cheese, nutmeg…etc. Easy to use and easy to clean!
- Marble rolling pin because the weight really makes rolling out your dough faster and easier. I love mine.
- Fluted rolling pastry wheel makes the lattice work pretty giving that touch of detail to the crust.
- Pastry brush is a must have to put that sheen on your pie crust to help seal the crust before adding the filling and over the top crust!
- Pie crust shield is the bomb! It shields that beautiful edging you make from burning.
- Pie server is a must to get out that perfect slice.
- Sturdier Pie Crust Recipe “B” is made with pastry flour, butter, milk and egg which makes a sturdier and flaky crust. Take a peek at my Blog, “Easy as Pie, It’s all about the Pie Crust”
- Pie Enhancer and Cleargel from King Arthur Flour is a must have! No more pie avalanches!
- Sparkling White Sugar just adds that little extra sweet added crunch and luster to compliment your pie.
- Preheat oven to 425º F along with sheet pan in middle to lower oven rack.
- Drain cherries, in sieve over large bowl, reserving 1/2 cup juice.
- Roll out bottom crust to 11-inches and place in lightly greased (spray with Pam) pie pan. Trim overhang and brush with egg wash.
- Roll out top crust to 11-inches for lattice top, cut with fluted rolling pie cutter into at least 6 to 10 strips, 1 to 2-inches wide, with the help of a ruler. If you don’t want to bother with weaving the lattice, no worries.
- Combine dry ingredients in separate bowl, sugar, pie enhancer, salt and lemon zest
- Combine reserved cherry juice, with red food coloring, almond extract, and lemon juice.
- Add dry to liquid ingredients, mixing well in large bowl. Then add drained cherries and mix well.
- Fill bottom crust with cherry filling. Top with second crust, press down edges and start crimping edges. Or, start weaving lattice pie crust.
- Brush with egg wash and sprinkle with sparkling sugar. Refrigerate for at least an hour or flash freeze in freezer for 20 minutes. This will ensure no droopy edges!
- Place chilled pie on hot sheet pan. Bake for 20 minutes, turning once. Cover with pie shield. Lower heat to 350º F and continue to bake for 30-40 minutes, until crust is golden and juices have thickened.
- Remove pie and let rest on a rack for at least 1 Hour! This is the hardest part…the aroma is going to bring you to your knees.
- Let pie come to room temperature before cutting. So you will get that picture perfect slice of the best cherry pie ever!