I never liked cherry pie ever. Not until I made my own at home. I spent weeks researching pie recipes and found two from Brooklyn Supper and Epicurious that seemed like flavors I would like. I think what appealed to me was the sour cherry and lemon part. And I was right. The balance of the tart, sweet cherries with the lemon is key. The hint of cinnamon is also just perfect. This sure beats that awful cherry filling you find in cans in the baking aisle. My husband is a pie guy and he loved it. I've made it as a pie and as a galette, both are delicious. I hope you enjoy!
- 2 1/2 cups unbleached all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 5 tablespoons (or more) ice water
or you can use pre-made pie crust dough you find at the grocery
- 1 cup sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 cups whole pitted sour cherries (frozen Costco kind is great)
- zest of 1 lemon
- 1/4 tsp cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon whole milk
- 1 tablespoon of sugar
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
-or you can use pre-made pie crust dough you find at the grocery
Position rack in lower third of oven and preheat to 425°F.
Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon zest, cinnamon, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Poke holes in crust on the bottom with a fork. Transfer cherry filling to dough-lined dish, mounding slightly in center. Dot with butter. Roll out second dough disk on floured surface to 12-inch round, cut small holes with the back of a pastry tip. You will have to use flour so the dough doesn't stick. Transfer top crust to pie and fold bottom crust up over ends of strips and crimp edges to seal. Brush top crust with milk. Sprinkle with 1 tablespoon sugar.
Place pie on baking sheet and bake 15 minutes at 425°F.
Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely.
before the oven