How to Make Fresh Cherry Pie: A Delicious Summer Treat
Summer is in full swing, and what better way to enjoy the season’s bounty than with a fresh cherry pie? This classic dessert captures the essence of summer with its sweet, tart cherries and flaky crust. Whether you’re a seasoned baker or a beginner in the kitchen, making your own fresh cherry pie is a rewarding experience. In this article, we’ll guide you through the steps to create a delicious and visually appealing pie that will impress family and friends.
Ingredients for Fresh Cherry Pie
Before you start, gather the following ingredients:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water
– 2 cups fresh cherries, pitted and halved
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon lemon juice
– 1/4 teaspoon almond extract (optional)
– 1/2 teaspoon vanilla extract
– 1 tablespoon unsalted butter, melted
– 1 egg yolk, beaten
– Turbinado sugar for sprinkling (optional)
Preparation of the Pie Crust
1. In a large bowl, whisk together the flour and salt.
2. Add the chilled butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Sprinkle the ice water over the mixture and gently stir until the dough comes together. Be careful not to overwork the dough, as this will make it tough.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven and Roll Out the Dough
1. Preheat your oven to 425°F (220°C).
2. Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to make it easier to roll out.
3. On a floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, leaving a 1-inch overhang on all sides.
Preparation of the Cherry Filling
1. In a medium bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract, and vanilla extract.
2. Toss the mixture until the cherries are evenly coated.
Assembling the Pie
1. Pour the cherry filling into the pie crust, spreading it out evenly.
2. Dot the top of the filling with the melted butter.
3. Roll out the remaining dough and cut it into strips for the lattice topping. Arrange the strips in a crisscross pattern over the filling, leaving a 1-inch border around the edges.
4. Trim the excess dough, leaving a 1-inch overhang. Fold the overhang under the lattice and pinch it to seal the edges.
5. Brush the top of the pie with the beaten egg yolk, and sprinkle with Turbinado sugar if desired.
Bake the Fresh Cherry Pie
1. Place the pie on a baking sheet and bake for 15 minutes at 425°F (220°C).
2. Reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the crust is golden brown and the filling is bubbling.
3. Remove the pie from the oven and let it cool for at least 2 hours before serving.
Serving the Fresh Cherry Pie
Serve your fresh cherry pie warm or at room temperature, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the delicious combination of sweet cherries and a flaky, buttery crust, and savor the flavors of summer in every bite. Happy baking!
