Wednesday, July 8, 2015

Super Easy Cherry Pie!





This cherry pie was so easy and so delicious! I can not wait to make it again! Hardest part was pitting the cherries.... 

Cherry Filling

Ingredients
4 cups fresh or frozen cherries (pitted)
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch

Directions
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F and prepare the crust.


Crust

Ingredients
1 ½ stick Chilled Butter
2 cups Flour
Dash Salt
4 TB ice water

Directions
Cut the butter into 8-12 pieces and place in bowl. Add the flour and salt and use a pastry blender to mix the butter with the flour until it’s the size of small peas. (If you don’t have a pastry blender, you can use two forks or your fingers.)

Using your fingers, mix in the ice water, 1 tablespoon at a time. Mix just until it holds together, only a few seconds. Press the dough into a flat disk.

Sprinkle a little flour on a cool, dry surface and place the dough on it. (Note: take about 2/3 of the dough for rolling the bottom crust.) Rub a little flour onto the rolling pin so it won’t stick and roll the dough in a rough circle a little larger than the diameter of your pan. If the dough sticks, sprinkle on a little more flour. The dough should be about 1/8 to 1/4 inch thick.

Use a spatula to loosen the dough from the surface, and fold it in half and then quarters to make lifting it easy. Place in the pie pan and press to shape. If you’re so inclined, use your fingers or a fork to make a pretty edge on the crust.

Making the top crust: Shape remaining dough into a flat disk and roll out as above. Determine how big to make the crust based on how much fruit you’ve piled in the pie.

Place crust on top of fruit and seal the edges. If you want to make it fancy, cut out some shapes before you put the crust on top; otherwise, just cut some slits in the top to allow steam out. Brush with melted butter or milk.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.