Cherry Pie
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Cherry pie is a timeless dessert that brings together the sweet and tart flavors of fresh cherries in a flaky, buttery crust. This delightful treat is perfect for family gatherings, picnics, or just a cozy night in. With its vibrant red filling and golden lattice top, it’s not only delicious but also a feast for the eyes. Let’s dive into the steps to create this classic dessert!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is 30 minutes, and cooking time is 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 35g carbohydrates, 2g protein, and 2g fiber. This is for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. Roll out the pie crust and fit it into a 9-inch pie pan.
3. In a mixing bowl, combine pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract.
4. Pour the cherry mixture into the pie crust.
5. Roll out a second crust and cut it into strips for a lattice top.
6. Arrange the strips over the filling in a crisscross pattern.
7. Trim and seal the edges of the crust.
8. Brush the lattice with an egg wash for golden color.
9. Bake in the preheated oven for 40-45 minutes until the filling bubbles.
10. Let cool before serving to allow the filling to set.
Alternative Ingredients
If fresh cherries are not available, you can use frozen cherries—just ensure they are thawed and drained. Additionally, you can substitute granulated sugar with brown sugar for a deeper flavor, or replace the cornstarch with arrowroot powder as a thickener.
Serving and Pairings
Cherry pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served with coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store leftover cherry pie in the refrigerator, covered, for up to 3 days. You can also freeze the pie for up to 2 months. To reheat, simply warm in the oven at 350°F (175°C) until heated through.
Cooking Mistakes
- Not pitting the cherries properly can lead to unpleasant surprises.
- Using too much cornstarch can make the filling gummy.
- Baking at too low a temperature can result in a soggy crust.
- Forgetting to seal the edges can cause the filling to leak.
- Not allowing the pie to cool can lead to a runny filling.
Helpful Tips
- Use a mix of sweet and tart cherries for the best flavor.
- Chill the pie crust before rolling it out for easier handling.
- Experiment with spices like cinnamon or nutmeg for added aroma.
- Always taste the filling before baking to adjust sweetness.
FAQs
Can I use canned cherries for this recipe?
Yes, canned cherries can be used, but be sure to drain them well and adjust the sugar accordingly, as they are often sweeter than fresh cherries.
How do I know when the pie is done baking?
The pie is done when the filling is bubbling and the crust is golden brown. You can also insert a knife in the filling to check for doneness.
Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust a day in advance and store it in the refrigerator until you’re ready to use it.
What can I do with leftover cherry pie?
Leftover cherry pie can be enjoyed as is, or you can repurpose it into cherry pie bars or serve it over pancakes or yogurt.
How long does cherry pie last in the fridge?
Cherry pie will stay fresh in the refrigerator for about 3 days when properly covered.
Conclusion
Cherry pie is a delightful dessert that captures the essence of summer in every bite. With its perfect combination of sweet and tart flavors, it’s an irresistible treat for any occasion. Whether enjoyed warm with ice cream or cold from the fridge, this classic pie is sure to bring joy to your table.
Cherry Pie
Ingredients
- 2 cups fresh or frozen cherries pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter cut into small pieces
- 1 package pie crusts 2 crusts
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the pie crust and fit it into a 9-inch pie pan.
- In a mixing bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla.
- Pour the cherry mixture into the pie crust.
- Roll out the second crust and cut it into strips for a lattice top.
- Arrange the strips over the filling in a crisscross pattern.
- Brush the lattice with a mixture of egg and milk.
- Bake for 40-45 minutes until the filling bubbles and the crust is golden.
- Let the pie cool before serving.
