I am very excited to tell you that I am typing to you today from a new kitchen in a new state!
Earlier this month, I moved to Nashville, Tennessee. Moving was as fun as sugarless cake, but I’ve finally settled into my new home and, more importantly, new kitchen!
First up in the new digs, we’re digging into Cherry Pie.
It’s that weird in-between season where one day it’s 90 degrees and the next day it’s 70 degrees. Mother Nature make up your mind please. I have about 30 scarves that I’m dying to wear!
I’ve said it before and I will say it again, I love making pie crust. It takes a little more time, but a flaky homemade pie crust cannot be beat! Head back to that post for all my tips and tricks to making the perfect pie crust. It’s easier than you think!
Now for the filling. Spoiler—it’s so easy.
Combine almost all of the ingredients in a large pot on the stove. Stir gently to prevent the filling from scorching and keep stirring until it slightly thickens. Mix in lemon juice and vanilla, and you’re done.
It’s important to let the filling cool at least to room temperature. Hot filling can melt the butter in cold pie crust and leave you with a soggy crust—a true tragedy.
This recipe makes a top and bottom pie crust, and you can use the top crust in anyway you like. I went classic and made a lattice crust. If you need a refresher, I love The Kitchn’s guide.
One quick confession, and we’re off to the recipe. I was in a pinch and used whole milk as my pie crust wash. It worked okay, but I prefer an egg wash , which is what you’ll see in the recipe.
Phew! Glad I got that off my chest.
- 2 2/3 cups all purpose flour
- 3 Tbs granulated sugar
- 2 tsp salt
- 16 Tbs unsalted butter, cold and cubed
- 2/3 cup cold water
- 1 egg, for egg wash
- 2 lbs dark sweet cherries, pitted and halved
- ½ cup flour
- ½ cup water
- 1 cup sugar
- ¼ tsp salt
- ½ vanilla extract
- 3 Tbs lemon juice
- Stir together flour, sugar, and salt.
- On a large cutting board, combine flour mix and cubed butter. Using a pastry blender or bench scraper, cut butter into flour until the butter pieces are slightly smaller than pea-sized.
- Create a well in the center of the mixture and slowly add in water a little at a time until it just comes together in a dough. You may not need all the water. The dough should be smooth but not sticky, so only use as much water as you need.
- Knead dough 3 or 4 times and divide in half. Flatten each half into a disc. Cover each disc separately in plastic wrap and allow to rest in the fridge for at least an hour before using.
- Combine cherries, flour, water, sugar and salt into a large pot over medium-high heat.
- Continuously stir the mixture to keep it from scorching. Pull it off the heat when it’s just boiling and the filling has slightly thickened.
- Stir in vanilla extract and lemon juice.
- Allow to cool to room temperature.
- Preheat oven to 375F with the oven rack on the bottom rung.
- Remove both pie crusts from the refrigerator and allow them to soften enough to roll them out, about 5-10 minutes.
- On a floured surface, roll out one disc to be a few inches wider than a 9-inch pie pan. Transfer pie crust into the dish, gently pressing the crust to the bottom and side of the pan and allowing any excess to lay over the sides of the dish.
- Pour pie filling into pie pan.
- Roll out the remaining pie crust to be a few inches wider than the pie dish. Cut one-inch wide strips for the lattice crust.
- Weave the strips over and under each other with the longer strips in the center and the shorter strips towards the edge. Firmly press the lattice strips into the bottom pie crust and trim off any excess dough with a sharp knife.
- Whisk egg and add about a tablespoon of water together. Brush egg wash over the lattice crust.
- Bake pie for 40-45 minutes. It’s ready when the pie filling slowly boils and the crust is golden.
- Allow to cool completely before diving in.