If you are married to a huge cherry lover, and I am talking about a pound per day, you may think that said cherry lover would like to try a cherry pie. So I decided to give it a go and made a classic cherry pie as known and loved in the U.S. I find American recipes very sweet, so I reduced the amount of sugar. Also, as is typical in the U.S., I used water instead of an egg to bind the dough. And then I presented below pie to my cherry lover. When he took the first bite, he didn’t say anything, but instead simply asked for more within seconds. Obviously this was a huge hit!
Pie is something I do enjoy immensely. It contains so much fruit, little dough and it can be prepared easily in advance. Since the pie crust is made with water, you can keep it in the fridge for about a week if tightly wrapped. I also like the fact that fruit pie freezes nicely. My preferred way is to make it fully, wrapped it tightly and the bake it for 20 minutes longer. The only thing you should not make in advance is the eggwash, but other than that it is so easy to make in advance. Obviouly you do not need to go crazy with the lattice as I did, you can simply cover the pie and slit it in the center so that air can disappear. However, for me making the lattice was such a relaxing activity. I loved it!
As always I would be interested to learn how your pie turned out and whether you experienced any problems. I hope you enjoy this summer pie as much as I did!
This is a classic cherry pie. For the pie crust place flour and sugar in a large mixing bowl and add the cold butter in small chunks. Work into crumbs with your hands. Add the vinegar/vodka and about half of the water. Try working into a ball. If the dough is too crumbly, add more water slowly. Depending on the flour and weather, you may need more water or less, so be careful not to add too much at a time. Once you can work it into a ball, wrap tightly and chill for an hour, overnight or up to one week in the fridge. If you need further tips on how to deal with pie crust, check out this blogpost. For the filling half and pit the cherries. If you don't have a cherry pitter, you can use a thick straw and push out the pit on top of a bottle. Mix with the remaining ingredients except for the butter. You may wish to add a dash of cardamon, cinnamon, etc. I, however, like this pie plain in summer. Once done, take out the dough and divide into one third and two thirds. Put back the two thirds in the fridge. Roll out the one third on a lightly floured surface and line a pie form with it. Leave the overhang for now. Scoop the filling on top. If any liquid remains at the bottom of the bowl, try not to add to the pie as otherwise the bottom may become soggy. Dot the top of the filling with small chunks of butter. Now roll out the two thirds, you may wish to create a lattice pattern as I did or simply cover the top. For a simple version with some slits in the center, see a visual here. Gently tuck under the edges and crimp together with your thumb and fingers. If this sounds too complicated, simply trim off the overhang and seal with a fork. Brush the pie with egg wash and sprinkle with coarse sugar. Preheat the oven to 200 degrees Celsius. Keep the pie in the fridge meanwhile. You can also freeze the pie prepared like this. Cover tightly and don't freeze longer than three months. If you bake frozen pie, you will need to add about 20 more minutes to the baking time. Once the oven is hot, bake on the lower rack for about 20 minutes, then reduce temperature to 180 degrees and bake for another 40 minutes, meaning you will bake the pie for about an hour in total. The crust should be nicely browned and your filling bubbly. If the crust becomes too dark, shield with a pie shield or some aluminium foil. Let cool completely. Pie cuts best if chilled overnight and will keep for about two to three days if chilled. Enjoy plain or with a scoop of ice cream.Cherry Pie
Ingredients
Instructions
If you are interested, how about some other pies:
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