This Deliciously sweet cherry pie is made with a flaky, all-butter crust, and a homemade cherry filling!
Homemade Pie Crust:
- 2 and 1/2 cups plain/all-purpose flour 312g - 2 tablespoons caster/granulated sugar - 1 teaspoon salt - 1 cup unsalted butter 226g, cold and cubed - 6 - 8 tablespoons ice cold water
In a large bowl, mix together the flour, sugar, and salt. Add the butter, and using a pastry cutter, or two forks (you may also use a food processor), cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
Add the water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon until the crumbs start to form large clumps of dough.
Transfer the dough to a floured surface, and gather into a ball. Cut the dough in half, and shape each half into 1-inch thick discs. Wrap each disc tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze them for up to 3 months. Thaw overnight in the fridge before use.
4 cups fresh cherries 900g, pitted
1 cup caster/granulated sugar 200g
1/4 cup cornflour/cornstarch 30g
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract optional
1 large egg beaten with 1 tablespoon milk
Prepare my pie crust recipe through to step 3.
Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat. Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened. You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.
On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.
Roll out the other disc of dough to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips of dough. Carefully thread the strips over and under one another on top of the filling. Cut off any excess dough, and seal the strips into the bottom crust.