Cherry pie has always been my favorite pie. I’m talking about the one my Mom would make – often for my birthday. She would make a homemade pie crust, but would fill the pie with what I thought was the most AMAZING canned cherry pie filling! I would eat the stuff right out of the can. I must have passed on this “cherry pie” gene, since my oldest daughter now loves it as much as I do!
I was determined to make my own cherry pie filling, that would rival that delicious canned version. It’s all about that “sauce” after all. I found that a pie filling that was cooked to thicken on top of the stove had a much better consistency that those that simply tossed the cherries, sugar and flour, and poured them in the crust.
I used cornstarch for thickening, and some tart cherry juice for added cherry flavor. This mixture not only looks like the canned pie filling I love so much, but actually tastes even better! I found myself taste-testing with a nice big spoonful, just to make sure.
The pie crust can be made with 2 pre-made crusts for sure but I love a homemade crust. My favorite recipe incorporates both unsalted butter and shortening, which I think is the perfect combination for flakiness, and flavor.
HOMEMADE PIE CRUST (for a double crust)
Ingredients:
* 1 stick unsalted butter, chilled and cut into small cubes, or shredded on
a cheese grater
* 1/2 c vegetable shortening
* 2 1/2 c all purpose flour
* dash of salt
* 1 c ice water
In a large bowl, add the butter, shortening, flour, and salt. Quickly but gently, work the mixture with your fingers until you have pea-sized lumps. Begin drizzling the ice water over the mixture, a little at a time. Toss the mixture between additions of water. You will need MOST of the water, but when the mixture holds together on it’s own – it is ready. Squeeze the dough in your fingers to confirm.
Press dough into a ball, and cut in 1/2. Form into 2 discs, wrap in plastic wrap, and refrigerate.
Preheat oven to 375 degrees.
CHERRY PIE FILLING (makes 1 – 9″ or 10″ pie)
Ingredients:
* 4 c frozen, pitted, dark sweet cherries (slice largest cherries in 1/2)
* 1 c granulated sugar
* 2 T fresh lemon juice
* 1/4 c tart cherry juice
* 1/4 c cornstarch
* 1/8 tsp cinnamon
In a med. saucepan, over low heat, combine all ingredients. Stir to combine. Heat til thickened and bubbly, while continuing to stir for about 5 min. Set aside to cool.
Prepare pie crust. Roll out 1 disc into about a 13″ circle, on a floured surface. Crust should be about 1/4″ thick. Roll the dough around your rolling pin, and place over the pie dish. Press gently into the pie dish. Allow to fall over the sides.
Fill pie dish with the cherry filling.
Roll out the remaining pie crust disc in the same manner as the first. Cut into about 1″ strips, which you will place over the pie in a traditional “criss-cross” pattern. Trim excess dough from the sides, and crimp the edges as desired.
If you prefer, you can delete this step, and just place the pie crust over the pie for a complete cover. Cut a few slits in the crust to allow steam to escape. Crimp the edges.
Brush the top of the pie with milk, then sprinkle with coarse sugar. Place the pie onto a parchment covered sheet pan with 1″ edges, just in case of any spillage.
Bake at 375 degrees for 45 – 50 min. Cover edges with aluminum foil or a “pie crust guard” if they begin to brown too fast.
Top should be lightly golden, and puffy. If the filling bubbles up a bit, not a problem. This only adds to the homemade appeal of the pie!
