Cherry Pie

Pie Dough Recipe

Enough dough for one top and bottom of a 10”pie

Ingredients

1 ½ cups all-purpose flour

1 tsp. salt

1 tbsp. sugar

¾ cup butter or shortening (cold) cut into ½ cubes

1 1/8 cups cold water (winter you might have to add more water, summer more flour) due to humidity changes (summer high humidity, winter drier)

Preparation

Mix all dry ingredients for 30 seconds with a whisk. Remove whisk and attach dough hook. Add shortening or butter and mix for 1 minute. Add cold water and mix until dough forms a ball. Remove from bowl and divide into two equal balls. Then form each ball into a round circle about 4” round. Wrap in plastic wrap and let rest for 1 hour.

Cherry Pie filling

Ingredients

540 ml good quality cherry pie filling (I like E.D. Smith)

28 oz. jar red sour cherries (juiced drained out)

½ tsp. pure vanilla extract

Preparation

Mix all ingredients together.

Making the Pie

Egg wash for top of pie dough

1 egg yolk, 4 tbsp. water mix well

Rolling out dough and making the pie.

Put ¼ cup flour on surface where you are rolling out the pie dough. Place dough on flour rub in the flour and then turn over making sure the top of dough is also covered with flour. Rolling from the middle to the outside, roll out the dough. Always roll from the middle out. Do this side to side and top to bottom.  Then turn the dough to make sure it is not sticking. If sticking use more flour and continue. Continue until you have a circle that is 12-14” round. Lightly spray non-stick spray on the pie plate or whatever it is you are using.  (I like using quiche pans with removable bottom).Flip half of the pie dough over making a half moon. Pick the dough up and place it over the pie plate unfolding the dough to cover the whole pie plate. Gently form the dough to the inside the pie plate. Leave excess dough to hang over the sides. Put pie filling inside the pie dough lined pie plate. Roll out second piece of dough following the same steps you did for the first piece of dough. Using a pastry brush lightly coat the outside edge of the pie dough (from the dough that lines the bottom of the pie plate) with water. Make a half moon shape of the top piece of pie dough and then lie it on top of the pie plate. Fold over the other half of the dough completely covering the cherry pie filling. Using a fork press down on the outer edge of the pie where you put the water, sealing the pie dough to each other. Use a knife to trim the excess dough. Lightly brush the top with egg wash. Using a knife make a 1’ hole in the center of the pie to allow air to escape.

Pre-heat oven to 375 F.

Place pie on a baking tray and place in oven on a middle rack. Bake for 35- 40 minutes. Pie crust should be golden. Remove when cooked and cool on a wire rack.

Powered By Irish Kilts LTD >>