The Best Cherry Pie8
Servings: 8 people
- 2 cups all purpose flour
- 1 teaspoon salt
- 16 tablespoons cold butter cut into small cubes I put it in the freezer for 15 minutes before using
- 1 cup ice water
- 1 egg
- 2 cans Oregon Red Tart Cherries in water
- 3/4 cup sugar
- 1/4 teaspoon nutmeg
- 1 tablespoon Cognac
- 1-2 tablespoons corn starch
- 1/2 teaspoon salt
- First make your crust! In a food processor mix together the flour and salt. Pulse the the cold butter, a few cubes at a time until it is a crumbly mixture.
- Add 1 tablespoon of ice water at a time to the dough until the mixture comes together.
- Typically it takes 3 tablespoons of ice water to get it to come together.
- Divide and press into 2 equal disks. Wrap in plastic wrap in place in the refrigerator for at least 1 hour.
- After and hour, roll out 1 of the disks to about 11 inches in diameter and 1/2 inch thick.
- Place the rolled out dough into a 9 inch pie pan. Cover the pan with foil and fill with a pie weights or something like dry rice or dry beans.
- Bake at 425º for 25 minutes and golden.
- While that bakes, make the filling!
- Drain half of the juice from the cherries. Pour the juice and cherries into a large bowl.
- Add 3/4 cup sugar, cognac, corn starch, nutmeg and salt. It you like a more juicy pie add less cornstarch. If you want it to be more firm, add 2 tablespoons of cornstarch.
- Give it a good stir and then pour into the baked pie shell.
- Roll out the other disk and place on top of cherry filling.
- Whisk the egg and brush it the egg wash on top of the dough before baking.
- Bake at 375º for another 55 minutes or until golden brown and bubbly.
- Remove from the oven and allow it to cool for at least 2 hours before cutting. Enjoy!
With love + salt