Cherry Pie ๐Ÿ’

This cherry pie is rustic and so oozing with juices. All you need is lots of cherries that have been pitted. I know that was the hardest part about making this pie. But the effort was so worth it.

I made the pie crust from scratch.

For the pie crust:

๐ŸŒบ This pie crust requires cold ingredients. Now what I do beforehand is cube my butter aFornd keep it back in the fridge. That way the butter is super cold and ready to make that dough super flaky. Takes about half a cup and 3 tbsp of butter.

๐ŸŒบ Take 1 cup of ice cold water and 2 tbsp of white vinegar mix it and put it in th

e fridge.

๐ŸŒบ Sift your flour. I used 2 cups and 2 tbsp of flour. I didn’t add any cornstarch as some recipes ask for it. You can try that also. Some people substitute vinegar with vodka. Will try it for next pie recipe.

๐ŸŒบ You can use a food processor for bringing your dough together. Use your fingertips to combine butter and flour together first. Don’t need to break all the cubes. Add in cold water one tbsp a time. That way you won’t end up with a runny dough. Your dough should come to a crumbs consistency. Take a cling wrap and just press down the dough into a ball. Wrap it up and then press down with your palms and make it a square shape. Divide the dough into two parts when you are doing this. You will need two pie crusts, one for the bottom and one for the top.

๐Ÿ’๐Ÿ’For the cherry Pie filling:

Now the cherries I sourced were local Himachal cherries that are called raineer cherries. They are a bit tart. So I added in 2 cups of sugar.

Take 2 cups of cherries that are pitted and add in sugar according to taste in pan. Add 2 tablespoon of cornflour and bring the mix to a boil. Take it off the gas otherwise the mix will be very dry. Let it cool down.

๐ŸŒบ๐ŸŒผHow to make that pie!

๐Ÿ’ Take out one portion of the dough. Let it sit for ten minutes. Too cold and the dough will crack.
Flour your surface area and roll the dough to a circular shape. Keep rotating it for even layer. Now your dough should cover your pan on the sides. So roll it evenly by bringing together the broken edges with your fingers. Don’t worry if you see big cubes of butter in the dough. They will give it such a gorgeous flaky crust.

๐Ÿ’Mind not to let your dough sit out for long. We don’t want it coming to room temperature. It should feel cold to touch. The dough should be 1/4 in thickness. Now you can lift the dough with a rolling pin but I did with my hands since the dough was still cold. Make sure your pan is well greased. I used a tart tin for the ease of removing the pie. Simply put the dough over the pan and gently very gently push it in with your fingers. Let the edges remain in the outside hanging out but not touching the floor. Remove those. Those edges are essential for the top part of the crust to sit in.
๐Ÿ’Now take a fork and make holes. This is to ensure that the dough doesn’t rise up. Very important step so don’t miss out on it. Let the dough sit for another ten minutes in the fridge. This to ensure that the dough is cold when it goes into the oven.

๐Ÿ’Take the second portion of the dough and roll it to the same 1/4 inch thickness. Take a cutter and cut length wise into strips. Take out the dough that’s sitting in the fridge. Put the cherry filling inside it. Make sure to put a bit of juice too. Not much though. Then take two strips of the lace and put them side by side. Take one strip at 90 degress and take it under one strip and over the second one. Repeat the same with a gap. Take some water and use it to pinch the sides.

Some recipes call for putting butter in the pie filling. I didn’t but you can go ahead and let me know if its a better version of the pie.

๐Ÿ’Take one large egg. Beat it and use a brush to spread it over the top part of the pie. Then take some granulated sugar and sprinkle it on top. That way it will brown so beautifully.

๐ŸŒผTip for baking the pie. Cover it with alluminiam wrap and bake for the first 30 minutes. This is to ensure the base of the pie cooks too. I found it the hard way. Not many recipes will let you in on the secret.

๐ŸŒผNow I baked this pie for about an hour at 180 degrees. Slow cooking is the best. Also place your pie over a baking sheet on the tray. The juices will bubble over and spill for sure. How to know the pie is baked? When the juices start to bubble over and the pie crust is golden brown. Remove it and let it cool down for an hour and half. How to serve it hot? Just put it back in the preheated oven for a few minutes. There your cherry pie is ready.

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