New Classic Cherry Pie Recipe How To Make It’s Easy And Healthy In 2021 Don’t Miss To Try It’s So Delicious
Introduction Of New Classic Cherry Pie Recipe How To Make It’s Easy And Healthy In 2021 Don’t Miss To Try It’s So Delicious
New Classic Cherry Pie Recipe How To Make It’s Easy And Healthy In 2021 Don’t Miss To Try It’s So Delicious. We are making a classic juicy loaded cherry pie and I love cherry so I don’t know how I’m gonna have enough self-control for the taste test we’ll see what happens alright let’s get started we already have our easy pie crust done and chilling in the refrigerator.
Get started on the cherry pie filling you’ll need 6 cups of sweet cherries to use a cherry pitter
So we’re gonna get started on the cherry pie filling you’ll need 6 cups of sweet cherries to use a cherry pitter like this one to make sure you get rid of every cherry pit and I pit in the sink so I don’t get splattered with cherry juice stir 1 tablespoon of fresh lemon juice into the cherries now in a separate bowl whisk together 3/4 cup of sugar 5 tablespoons of cornstarch and half a teaspoon of cinnamon gently stir.
That into the cherries mixing it until evenly moistened you can stop stirring when you no longer see any white cornstarch then set the filling aside our dough has been chilling in the refrigerator for 1 hour and it’s ready to use unwrap the first disc and on a lightly floured surface roll it out to a 13-inch diameter circle this is our favorite pie crust.
It is easy to use easy to roll out and perfect for just about any pie here’s my trick for easily transferring a pie crust simply roll the crust onto your rolling pin then unroll it in your pie pan and you do want to see about a 1-inch overhang at the edges of the pan which will help you make a really pretty edge later pour all of the filling and the accumulated juices into the pie pan spread.
This crust to a 12-inch diameter
The cherries evenly then dot the top with about a tablespoon of diced cold butter set that aside and again on a lightly floured surface we’re gonna roll out that second pie crust we’re only rolling this crust to a 12-inch diameter I’ve found that it’s easiest to cut these strips with a simple pizza cutter cut about ten 1-inch strips of dough place five strips of dough horizontally onto your pie pan.
Place the longer strips in the center and the shorter ones towards the edges fold back the second and fourth strips halfway and place a long vertical strip of dough in the centerfold the strip’s back over the new line then fold back the alternate strips continue adding and alternating strips then switch to the other half.
Until the lattice is complete tuck in the excess pie dough all around the edges now to create a beautiful crimped or scalloped pie crust all you need is three fingers push the dough in with one hand and pinch around it with the other go all the way around the edge also gently pat down and flatten the edges so they don’t brown too quickly pre-heat your oven to 425 degrees Fahrenheit and usually.
My pie into the freezer for about 15 minutes
While it’s preheating I’ll pop my pie into the freezer for about 15 minutes just before baking quickly mix 1 egg and 1 tbsp of milk or butter brush the top generously with that egg mixture and sprinkle with coarse sugar bacon the lower third of your oven at 425 degrees Fahrenheit for 25 minutes place foil or a baking sheet under your pie reduce.
The heat to 350 degrees Fahrenheit and continue baking another 30 to 35 minutes or until thick cherry juices are bubbling through the crust oh my my give me some of that pie it’s still bubbly hot and delicious right out of the oven and you do want to let it cool down till it’s almost room temperature so the juice is sticking up and it’s gonna be much easier to slice.
I deserve it and that flaky amazing crust is best and this crust
So we’re gonna give this a little bit of time all right that is just barely warm but I cannot wait any longer so we’re gonna go right into this taste test big generous slice for me whoa that’s a really big piece I deserve it and that flaky amazing crust is best and this crust it’s an all-butter pie crust so cherry juices have thickened up nicely wait.
I should get my plate ready I’m just gonna make a big hop that’s what I’m talking about and I don’t mean to be extra cruel or make you guys super jealous but I have something else in mind for this taste test because you can’t have a cherry pie without some vanilla ice cream oh ho ho next level I’m telling you thanks scoop beg scoop and if the pie is still a little bit warm the ice cream starts to melt over it.
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