Cherry Pie

With its buttery, flaky crust and beautiful, juicy cherry filling, Cherry Pie is a summertime classic. It is certain to become a family favourite!

SERVINGS8

Cherry Pie Ingredients:

6 cups cherries pitted [from 2.25 lbs (1021gram) fresh, unpitted cherries]
3 ½ tablespoons (42gram) quick-cooking tapioca (OR 5 tablespoons (35gram) corn starch
2 tablespoons (28gram) lemon juice
½ teaspoon (3gram) salt
1 cup (198gram) sugar
1 tablespoon (14gram) butter diced to dot the top
1 Flaky Double Pie Crust

Egg Wash:

In a large mixing bowl, combine the sugar and lemon juice. Pit the cherries over the bowl, stirring them into the lemon and sugar every time to keep them from browning.
Mix in the tapioca and salt. The cherries will have the appearance of wet sand.
OR
Pour some of the juices that collect on the bottom of the mixing bowl into a smaller bowl if you are using cornstarch instead of tapioca. Pour the cornstarch into the juice and then back over the cherries. Mix in the salt.
Roll out the chilled pie crust to a 13-inch circle, working quickly enough to keep everything cold.
Place the pie crust in a 9-inch deep dish pie dish. Trim the overhang to around a half-inch on all sides.
Pour the cherry mixture into the prepared crust and gently press down to distribute the cherries evenly. Butter cubes should be placed on top of the pie.

To make the lattice crust:

The second chilled pie crust should be rolled out to a 13-inch circle. Cut the circle into 1-inch wide strips.
Place 5 horizontal strips of dough over the pie filling, longer strips in the centre and shorter strips toward the edges. Remember to keep some of the longer strips for the vertical rows.
Fold the second and fourth strips halfway back and centre the pie with a long vertical strip of dough. Fold the second and fourth strips over the vertical strip.
Fold back the first, third, and fifth strips and place a vertical strip next to the first. Fold the first, third, and fifth vertical strips back over the second vertical strip.
Fold the second and fourth strips back and place a short vertical strip of dough on the pie’s outer edge. Fold the second and fourth vertical strips back over the third vertical strip.
Repeat the process for the other half of the pie.
Fold the lattice’s edges under the excess bottom crust. Press the dough into an even rim and flute or crimp as wanted.

To bake the pie:

Before baking, place the pie in the freezer for around 30 minutes. This keeps the top crust and crimped edge from falling apart while baking.
Brush the pie’s top crust with egg wash. I use 1 tablespoon water and 1 egg white. You can use the entire egg for a more golden colour. The egg can also be combined with milk or cream. Sprinkle the top crust with regular granulated sugar or coarse raw sugar.
For 20 minutes, bake the pie on a non-insulated metal baking sheet in the bottom third of a 425 F oven. Reduce the heat to 375°F and bake until the crust is golden brown and the cherry filling is steadily bubbling, even in the centre of the pie. If the crust begins to brown too quickly, tent it with aluminium foil.
The baking time varies greatly depending on the thickness and type of pie plate, the amount of top crust, how long the pie was in the freezer, and oven temperature variations. A rough time is about an hour, but judge the doneness of the pie by how it looks rather than the time.
Before slicing, allow the pie to cool completely to room temperature, no higher than 85 degrees.
The pie can be stored at room temperature or in the refrigerator for 3 days.

Cherry Pie

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