Hello That Southern Mama readers! I am Alanna from over at Alanna & Company blog. Today I'll be sharing with you my Cherry Pie recipe by scratch. A definite crowd-pleaser, if you're up for the challenge.
So I'm not the best cook and I'm not the best baker, but every once in awhile I will try my hand at either. I am a big proponent for easy, simple recipes.
Cherry Pie Filling Ingredients
If you're feeling adventurous, you can make your own pie crust. Honestly, I typically try to get the frozen ones, but this time, they didn't have any frozen pie crusts in the grocery store.
Homemade Pie Crust Ingredients
- 1 ½ cup, All Purpose Flour
- ½ cup, Shortening or Unsalted Butter
- ½ tsp, Salt
- 2-3 Tbsp, Ice water
- Flour for dusting surface to roll out dough
Homemade Pie Crust Directions
- In a medium bowl blend together flour, salt, and shortening/butter with a pastry blender or fork. You want the flour mixture to be pea-sized crumbles.
- Slowly add ice water by teaspoons. Then mix by hand.
- When dough starts to form a smooth ball put on floured surface.
- Roll out and place in pie plate.
- Fill with desired filling.
Pro tip: Don't do what I did and make both pie crusts at once! Roll them into two balls, roll out the first one for the bottom crust, and then keep the second dough ball in the refrigerator until you're ready to use.
|Once you cook down, the cherry mixture will end up semi-gelatinous.|
Pie Filling Directions
- Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar (or if you have frozen cherries, add a little bit of water for the extra liquid), cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.
- Preheat the oven to 425 degrees Fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).
- Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.
- Take out the top crust from the fridge and roll out the top crust. Use a sharp knife to cut the top crust to vent.
- Drape your top crust over the pie.
- Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.
- If desired, brush the crust with a beaten egg white. And really beat the egg, otherwise it will pool at the sides of the pie crust and make it look kind of funny once baked like mine does...
- Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.
- Remove from the oven and let cool for 3 hours or so before eating. This is important to let the filling gel correctly.
Have you ever baked something entirely from scratch? What is your favorite type of pie?