Thursday, August 7, 2014
Homemade Cherry Pie From Scratch
Now I don't know about you, but canned pie filling is not my thing. Who needs red dye in their cherries? So I made my own pie filling. It is rather simple and soooo much better then the store bought cans of red dye #40. I started out using my cherry pitter to remove all the pits from some cherries I had picked up on a whim at the farmers market. If you don't have one of these, you should! I got mine from Pantry Paratus for just a few dollars and it works GREAT!
6 cups pitted cherries
1 cup sugar (more if you like it sweeter)
1 Tablespoon vanilla
4-5 Tablespoons of cornstarch
Now I am a multitasker in the kitchen, so in between stirring, I also whipped up a homemade pie crust. For this pie I decided to experiment with the crust and I will say it turned out very nice and flaky! For the crust I combined flour, butter, salt and water to make my dough. One important thing to remember about making homemade pie crust is you want your butter and water COLD.
3 cups flour
1 cup butter
2 pinches of salt
3-5 Tablespoons of ice cold water
When the dough and filling are chilled and cooled, it is time to put this bad boy together! Divide your dough into two balls and roll out your crusts. There will be enough dough for excess hanging off your pie dish. This is fine! Once it is assembled you can cut the excess off. Put your bottom crust in, fill with your cherry filling and then add the top crust. Crimp or pinch the edges to seal and cut off excess dough. I then sprinkled the top off my pie with some sugar and made slits in the center to allow steam out. Bake at 375 degrees for 50 minutes.
While making a pie from scratch may take more time then a can and a frozen store bought crust...... trust me, it is well worth it! The taste is heaven and you can take pride in beauty that emerges from your oven! And trust me, you will blow your friends and family away with this pie. Remember, pie just makes everything better! Bon appetit my friends!