Welcome to holiday dessert week! I’ll be sharing a few dessert recipes this week in case you’re looking for some holiday baking inspiration.
First up: *THE* Cherry Pie.
I wasn’t much of a fruit pie person, but then I tried this pie. I’ve been eating it for 12 years (as long as I’ve known Andrew). Andrew’s Myna (grandma) would make it and she passed the recipe down to Andrew’s mom and now she’s passed it down to me. My first time making it was last week. It is an excellent recipe, Andrew’s favorite dessert, and, whether or not you’re a pie person, I’d highly recommend you trying it.
This was actually my first time making a pie crust lattice and while it came out delicious, I’m excited to refine my lattice skills as the years go by. It came out looking rather rustic, yet legit (see last photo).
If feeding a crowd, you could double the recipe and attempt to make this into a sheet pan slab pie, something I’ve always wanted to try but haven’t gotten around to yet.
Our family cherry pie.
Yield: One, 9" pie
Prep Time: It's a pie, so it takes a while.
Total Time: I'd start making this 24 hours before you want to eat it.
2 cups all-purpose flour
1/2 tsp salt
2/3 cup Crisco
4 tbsp water
egg wash: 1 egg yolk + 1 tbsp water
cherry pie filling
2 cans (1-lb size) tart red cherries, pitted & packed in water
1 1/3 cup sugar
2 1/2 tbsp cornstarch
1/4 tsp cinnamon
1/8 tsp salt
1 tbsp butter
1/8 tsp almond extract
make your pie crust the day before you want to eat this pie
- In a bowl, combine flour and salt.
- Add in Crisco and use your fingers (or a pastry cutter) to incorporate the Crisco into the flour mixture.
- Add in water and continue to use your fingers to mix the mixture together until it resembles a dough.
- Roll into pie dough into a ball and place (covered) in the fridge overnight.
assemble pie / make you cherry pie filling
- Between 2 sheets of wax paper, roll out 2/3rds of your pie dough into a circle that'll fit your 9" pie dish. Lay/press pie dough into your greased 9" pie dish. Refrigerate remaining pie dough until you're ready to use it.
- Make cherry filling: Drain the cherries, reserving 3/4 cup of the liquid.
- In a medium saucepan, combine sugar, cornstarch, cinnamon and salt. Gradually stir in reserved liquid. Bring to boiling, stirring constantly; boil 3-4 minutes (if you don't boil the cherry mixture enough the filing won't set nicely, but if you boil it too much you'll make cherry candy, so watch it!). Remove the saucepan from heat.
- Add in butter, almond extract and cherries; stir gently just until combined. Set aside to cool slightly.
- Preheat oven to 425ºF.
- Roll out remaining pie dough into a rectangle. Slice pie dough lengthwise into 8 strips about 1/2" wide.
- Pour cherry filling into pie shell. Moisten the edge of shell with cold water and arrange pie dough strips across filling in whatever pattern your heart desires. Press ends of pie dough strips to rim of pie crust.
- In a small separate bowl, whisk together your egg wash. Use a brush to paint the top of the pie crust to help it brown.
- Bake pie for 30-35 minutes. Drape a piece of foil over the pie during the middle of the baking time (from 10 minutes to 25 minutes) to prevent excessive browning. It's ready when the crust is golden brown and the pie filling has been bubbling for about 5 minutes.
- Let pie sit at room temperature until completely cooled before digging in. I'd recommend 10 hours. Pie making is a labor of love! Takes a while!
recipe source: from an old newspaper or cookbook Andrew's Myna had, that she then adapted.