Homemade Cherry Pie
Homemade Cherry Pie
Works best with our Superstone® Deep-Dish Pizza & Pie Baker.
2 ½ tbsp of butter
½ cup of cornstarch
2 ½ tbsp of lemon juice
1¼ cup of granulated sugar
4 cups of fresh, sour cherries (or three 14oz cans of sour cherries)
1 tsp of ground cinnamon
red food coloring (optional)
granulated sugar, for sprinkling on top
1 large egg white, whisked with a fork
homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top, instructions below)
When using canned cherries:
Drain the juice from the cans of cherries into a saucepan, reserving ⅓ of a cup of the juice in a small mixing bowl. Set your drained cherries aside.
Add cornstarch to the bowl with the reserved ⅓ cup of juice, stirring to combine well.
Heat the saucepan with ⅓ juice in it over medium heat. Add the sugar and stir well, bringing the mixture to a low boil. Stir in the dissolved cornstarch/juice mixture. Cook and stir until the mixture thickens, for around about 2 to 3 minutes. Stir in the lemon juice and butter, fold in the cherries. Add a few drops of red food coloring, if desired.
When using fresh cherries:
Pit and halve all of the cherries. Add them to a medium-sized mixing bowl with the lemon juice, cornstarch, sugar, stir to combine well. Set this bowl aside while you prepare the pie crust.
Allow either mixture to cool to room temperature while preparing the pie crusts.
Preparing the pie crusts:
Preheat the oven to 400º F.
Take one disc of chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Carefully place it in the bottom of your Superstone® Deep-Dish Pizza & Pie Baker. Spoon the cherry filling into the unbaked crust, sprinkling a pinch of cinnamon over the filling.
Remove the second pie crust disc from the fridge and roll it out the same way. Using a pizza cutter, knife, or a pastry wheel, cut the crust into long strips, about 1/2'' wide. Lay the cut strips over the crust in a lattice pattern, however you like.
Pinch the edges of the top and bottom pie crusts together and crimp the edges, if you want. Brush a thin layer of the beaten egg white over the top of the pie crust: lightly sprinkle the crust pieces with the granulated sugar.
Bake at 400º F for 40 to 50 minutes. Check it after about 20 to 30 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown, removing the tinfoil about 5 minutes before it's done baking.
Take the pie out of the oven, place it on a wire cooling rack, and let it cool for several hours. Once it’s completely cooled you can cut and serve, or refrigerate for later.
3 ¼ cups of all-purpose flour, measured well
1 ¼ tsp salt
8 tbsp unsalted butter, chilled and cut into chunks
1 cup vegetable shortening chilled
1 cup ice water
Add flour and salt to a large mixing bowl.
Add butter and chilled shortening, using a pastry blender or fork to mix them into the flour: the mixture should end up looking like coarse crumbs.
Add a tablespoon of water at a time until the dough clumps together, don't over mix. You may not need the entire cup of ice water.
Gently mold the dough into a ball, dividing it into 2 pieces. Press each piece of dough gently with your hands into a flat disk. Cover each flat disk with plastic wrap, either refrigerating the dough for 2 hours or freezing them for 30 minutes.
Wet a large towel or cloth, laying it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the flat disc of dough and set it on the parchment paper.
Use your rolling pin to gently press the pie dough out into a large circle. Starting at the center of the crust, work outwards. The dough should be thin, about ½ inch larger than the diameter of your pie baker.
Carefully turn the dough into your pie baker, removing the parchment paper. Smoothly settle the dough into the bottom and sides of the baker.
Trim and crimp the edges or the crust.