Juicy Cherry Pie
Summer is cherry season, and since Christmas in Australia sits on the peak of Summer, what better way to celebrate the season than with the greatest gift you can give anybody with a big sweet tooth - a cherry pie! This labour of love encases sweet and juicy cherries in a crispy and flaky pie crust, and is a perfect partnership best shared around the dinner table. Grab your rolling pin and mixing bowl and let’s get bakin’!
Serves: 12 people
Preparation time: 1 hour + 3-4 hours rest time
Cooking time: 1 hour
Pie Crust Ingredients:
- 315g all-purpose flour, plus more as needed
- 2 tsp granulated sugar
- 1 tsp salt
- 230g unsalted butter, chilled and cubed
- 120ml ice water, plus more as needed
Cherry Filling Ingredients:
- 680g halved & quartered pitted fresh cherries
- 135g granulated sugar
- 28g cornstarch
- 15ml lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 14g cold unsalted butter, cut into small cubes
- Egg wash: 1 large egg beaten with 15ml milk
- Optional: coarse sugar for sprinkling on crust
Pie Crust Instructions:
- Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
- Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter.
- Drizzle 120ml of iced water 30ml at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet.
- Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half, then flatten each half into a 1-inch thick disc.
- Wrap each disc tightly in Swag Wraps and refrigerate for at least 2 hours and up to 5 days before using.
- In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
- Using a slotted spoon, scoop and spread the cherries into the crust. Reserve the juice and refrigerate the pie uncovered.
- Pour the leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in the filling. Dot the pieces of butter on top of the filling.
- Preheat the oven to 200°C.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using cookie cutters or a sharp knife, cut out shapes of dough and decorate the surface of the pie. Press the edges of the shapes into the bottom pie crust edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar (optional).
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 190°C and bake for an additional 30-40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the vents for at least 5 minutes.
- Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving.