Homemade Cherry Pie
Classic, sweet, and sometimes a bit sour. No, we’re not talking about Grandma, just her famous Cherry Pie.
- Cherry Filling
5 cups pitted Bing cherries
¾ cup of sugar
3 to 3 ½ tablespoons cornstarch
2 tablespoons water
1 tablespoon fresh lemon juice
- Pie Dough
2 ½ cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
6 tablespoons cold unsalted butter
¼ cup chilled vegetable shortening
6 tablespoons ice-cold water (yes, ice cold!)
- Sift together flour, sugar, and salt. Cut butter and vegetable shortening into small squares. Add half of the butter and shortening into flour mixture until consistency of cornmeal. Cut in the remaining butter and shortening until pea-sized.
- Sprinkle dough with ice-cold water and gently blend with a fork or pastry cutter until it just holds together. If necessary, add 1 teaspoon to 1 tablespoon more ice water. Divide dough into two halves and shape into disks. Wrap in plastic wrap and refrigerate until ready to use.
- When ready to use, let the dough come to room temperature (approximately one hour). Roll out each disk and line 9 inch pan with half the dough. Preheat oven to 425°F.
- Combine all filling ingredients in a bowl and let stand for 15 minutes. Pour mixture into the bottom crust and dot with 2 to 3 tablespoons unsalted butter, cut into small pieces.
- Cover with the second half of dough and prick with a fork for ventilation, or create lattice crust.
- Bake for 30 minutes at 425°F on the lower oven rack, then move to the middle rack and reduce heat to 350°F. Bake for a total of 55-65 minutes. Cool completely on a rack before serving.