Cool drink of water, such a sweet surprise. Tastes so good, makes a grown man cry SWEET CHERRY PIE!
OK now that I got that off my chest… ha ha! Does everyone sing that song when they make cherry pie, or is it just me? Good ol’ Warrant. That has to be their most famous song. If you have no clue what I’m singing about google it up and I apologize now for getting the song stuck in your head.
OK on to what you came here for. Cherry pie! So this is an easy and fool proof way to make pie. The crust recipe is a very old one. It was from my great grandmas box of recipes I was given after she passed away. They are something I really cherish and plan to preserve so I can pass them on.
Here is a run down of how this will go.
Crust
This crust is flaky, delicious, and only 4 ingredients.
Filing
This beautiful filing is made in in under 20 minutes and blows the canned filing out of the park!
Whipped Cream
Fresh and fluffy cream is the literal topper to this fantastic pie.
Ok let’s get started!
SWEET CHERRY PIE!
Ingredients
Cherry filing
- 5 cups cherries pitted fresh or frozen if frozen let them come to room temp in a bowl, about 10 minutes
- 2/3 cup sugar
- 1/2 cup water
- 2 tbsp lemon juice
- 4 tbsp cornstarch
- 1 tsp almond extract
Flaky Pie Crust
- 2 cups flour
- 1 tsp salt
- 2/3 cup Crisco shortening
- 1/3 cup milk
Whipped Cream
- 1 cup heavy cream
- 1/4 tsp cream of tartar
- 2 tbsp honey
- 1/2 tsp vanilla extract
Instructions
Cherry Filing
- In a saucepan combine all the ingredients except the almond extract.
- Bring to a boil, turn to low and simmer for 10 minutes. Stir often.
- After 10 minutes it should have broken down the cherries quite a bit and have a thick texture. Remove from the heat and add the almond extract. Stir and set aside.
Flaky Pie Crust
- Preheat the oven to 425°
- In large mixing bowl combine the flour, salt, and Crisco. Using a hand mixer on medium speed, stir until it looks coarse.
- Reserve 1/4 cup of the mixture. In a small bowl combine the milk and reserved 1/4 cup of mixture. Stir and return to the large bowl.
- Stir until dough starts to form. Press into a ball.
- Cut in half and form 2 balls.
- Next lay down a piece of wax or parchment paper. Sprinkle a bit of water underneath the paper so it won't slide around.
- Place one of the balls on the paper and press down a bit. Now with place another paper piece on top of the dough and begin rolling it out into a circle (or close to one) with a rolling pin. Roll all the way out until even. After you do that, gently remove the top paper.
- Pic up the bottom paper at the corners and place paper side up into a 9 inch pie pan. Gently peel off the paper and fit into the pan. Do the best you can to get it to fit.
- Trim the edges. Add the cherry pie filing.
- Now here you will roll out the second dough ball as we did before. You can use a cookie cutter and cut out shapes and place them on top as a the crust, you can place the whole sheet on and cut slits or you can do a easy lattice. Here is how I do it.
- Simply use a pizza cutter and roll it along the dough making half inch strips. Gently pull up the strips and create the lattice pattern. You can weave them if you like.
- Flip it quickly over the top of the pie. Cut the excess dough strips to fit what size you want the crust and then fold the edges of the bottom crust in. It doesn't have to be perfect, Don't get frustrated, It takes practice.
- Bake for 40 minutes.
- Let it cool before cutting. Now is a good time to make the whipped cream!
Whipped Cream
- Combine all the ingredients into a mixing bowl or kitchen aid. Whip/mix for 8-10 minutes or until stiff peaks appear.
- Refrigerate to store.
- Serve the pie with the whipped cream on top or Ala mode with vanilla ice cream too!
- ENJOY!
