Cherry pie

Updated at: Sun, 21 Jan 2024 13:01:34 GMT

Step 1

Place flour, sugar and salt into the bowl and mix.

Step 2

Add cold diced butter and rub the mixture between your fingers until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.

Step 3

Add 7 Tbsp ice water and mix just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

Step 4

Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour.

Step 5

In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.

Step 6

Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.

Step 7

Roll the first pie crust disk into a circle and transfer to a wide pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices.

Step 8

Roll the second crust into a circle and use a pizza cutter to slice into ten 2,5 cm strips. Using the 10 strips of dough, create a lattice crust over the top. Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 220 Celsius.

Step 9

Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar. Bake in the lower third of the oven at 220 Celsius for 25 minutes.

Step 10

Place a sheet of foil or baking sheet beneath the pie, reduce oven temperature to 175 Celsius and bake additional 30-35 minutes, or until crust is golden and cherry juice is bubbling through the lattice top.

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