Classic Cherry Pie

Ingredients

• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• ½ cup (113g) vegetable shortening, cold ½ cup (113g) vegetable shortening, cold
• 6 tablespoons ice water 6 tablespoons ice water
• 5 cups (750g) fresh tart cherries, pitted 5 cups (750g) fresh tart cherries, pitted
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• ¼ cup (30g) cornstarch ¼ cup (30g) cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• ½ teaspoon almond extract ½ teaspoon almond extract
• 1 tablespoon unsalted butter, cut into small pieces 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling) 1 tablespoon granulated sugar (for sprinkling)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 52g, 28g
• Protein: 3g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and sugar. Add the cold cubed butter and shortening. Use a pastry cutter or your fingertips to cut the fats into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape into discs, and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and almond extract. Gently toss until the cherries are coated evenly.
5. 5.
   Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
6. 6.
   Pour the cherry filling into the prepared pie crust. Dot the filling with small pieces of butter.
7. 7.
   Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits on the top crust to allow steam to escape.
8. 8.
   Brush the top crust with the beaten egg and sprinkle with granulated sugar.
9. 9.
   Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. 10.
    Remove from the oven and let it cool for at least 2 hours before serving.

Treat your ingredients with care...

• Cherries — Make sure to use fresh tart cherries for the best flavor. If fresh cherries are not available, you can use frozen cherries, but thaw and drain them before using.
• Almond extract — Use a high-quality almond extract to enhance the flavor of the cherries. If you don't have almond extract, you can omit it, but it adds a lovely touch.
• Butter — Use unsalted butter for both the pie crust and the filling to control the saltiness.

Tips & Tricks

• For a decorative touch, use a lattice crust or cut out shapes from the top crust before placing it over the filling.
• To prevent the bottom crust from becoming soggy, you can blind bake it for a few minutes before adding the filling.
• Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of temperatures and flavors.
• If the pie crust edges start to brown too quickly, cover them with aluminum foil to prevent burning.
• Leftover pie can be stored in the refrigerator for up to 3 days. Warm it slightly before serving.

Serving advice

Serve the cherry pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of heavy cream.

Presentation advice

Present the cherry pie on a decorative pie dish or a rustic wooden board. Dust the top crust with powdered sugar for an elegant touch. Garnish with a few fresh cherries or mint leaves for a pop of color.