Ina Garten Cherry Pie Recipe
Is there anything quite as delightful as a homemade cherry pie?For the best results, make sure to chill your pie crust dough before rolling it out, which will help achieve that flaky texture we all adore.I love how the addition of almond extract really enhances the cherry flavor, adding a delicious depth to each bite.
Servings: 8 people
Ingredients
- 2 1/2 cups All-purpose Flour
- 1 tsp Kosher Salt
- 6 tbsp Cold Unsalted Butter
- 3/4 cup Chilled Vegetable Shortening
- 5 cups Fresh Cherries pitted
- 1 cup Sugar
- 3 tbsp Cornstarch
- 1/4 tsp Salt
- 1 tbsp Lemon Juice
- 2 tbsp Unsalted Butter small bits
- 1 tbsp Sugar for sprinkling
Instructions
- Preheat your oven to 375°F.
- Combine flour and kosher salt in a large bowl.
- Cut in cold butter and shortening until the mixture resembles crumbs.
- Roll out the crust on a floured surface and place it into a 9-inch pie dish.
- In a medium bowl, mix cherries, sugar, cornstarch, salt, and lemon juice.
- Pour the cherry mixture into the prepared pie crust.
- Dot the top of the cherry filling with small bits of butter.
- Wet the edges of the bottom crust.
- Add the top crust and press the edges together to seal.
- Make a small cut in the top crust to let steam escape.
- Sprinkle the top crust with 1 tbsp of sugar.
- Bake for about 50 minutes, until the crust is golden and the filling is bubbly.
- Let it cool on a rack before serving.