Welcome back!  I hope everyone is having a great week!  It looks like the air here is starting to have that crisp fall feeling to it and cooler weather is surely on its way.  No worries because the recipe today will take you right back to sweet summertime~sigh!  Sweet Cherry Pie is juicy, tart, and fabulously delicious.  I shall not tell a lie…this is my first time using fresh cherries and my cherry pitter.  It does make the pie a little plumper and more juicy using the fresh fruit, but I have made it many times using cans of pitted cherries and it is wonderful either way.  Just do not use canned cherry pie FILLING.  I actually really like using the canned cherries and as a bonus you can make it all winter long.  Yay!  If you don’t like to make homemade pie crust or don’t have the time, by all means use a refrigerated one…no judging here.
I hope you enjoy! Â As always…Just Keep Cooking…
xo, Jacque
Ingredients to make the pie crust…
I like using the food processor to make the pie crust…just add the flour, sugar, and salt and pulse a few times…
Add in very cold butter and shortening diced in small cubes…
Pulse until small pea size crumbs…
Add the cold water through the feed tube, just until dough starts to come together…don’t over mix!
Divide dough into two balls wrapped in plastic wrap and refrigerate for at least 30 minutes.
After 30 minutes prepare your work surface…I use parchment paper sprinkled with flour, Â rolling pin, bench scraper, and a ruler.
Roll out dough to a 12 inch circle and transfer to pie pan.
I crimped the edges here very rustic…keep cold until ready to fill and bake.
Cherries and Cherry Pitter ready!
4+ cups of sweet cherries pitted and ready…minus a couple I couldn’t resist! Hey…I had to make
sure and check for quality control! 🙂
Mix cherries with the sugar, flour, and almond extract.
Place in pie crust and dot with butter.
Roll out second dough ball and use pastry cutter or pizza cutter to make strips.
Place strips across pie in lattice pattern and trim edges. Â I brush cream over strips and sprinkle with a little sugar, but that is totally optional. Â Bake at 425 degrees for 35-45 min. Â Cover with foil if it gets too browned.
Ta-Dah! Â Juicy Sweet Cherry Pie. Â Enjoy!
- 3/4 cup cold butter, small diced 1-1/2 sticks
- 1/3 cup cold vegetable shortening, small diced
- 3 cups flour
- 1 Tbls sugar
- 1 tsp salt
- 1/2 cup cold water
- 4 cups fresh cherries, pitted or 2 cans pitted red tart cherries, drained
- 1-1/3 cups sugar
- 1/3 cup flour
- 1/4 tsp almond extract
- 2 Tbls butter, small diced
- In food processor, pulse together flour, sugar, and salt. Add very cold small diced butter and shortening and pulse until small pea size crumb forms. Pour cold water down the feed tube while pulsing, until dough starts to come together. Divide dough into 2 balls in plastic wrap and press into disks. Refrigerate disks of dough for at least 30 minutes. Roll out dough to a 12 inch circle and transfer to 9 inch pie plate. Trim crust, if needed to fit pan and crimp edges. Place in refrigerator until ready to use.
- Stir together sugar and flour; mix with cherries and almond extract. Turn filling into prepared pie crust and dot with butter. Roll out second disk of pie dough and cut into strips using a pasty cutter or pizza cutter. Place strips in a lattice pattern over pie filling and trim excess. *Optional-I like to brush pie crust with cream and sprinkle with a little sugar. Place pie pan on cookie sheet and bake at 425 for 35-45 minutes. Cover with foil if needed, to prevent excessive browning.
That looks wonderful. I picked cherries at my moms this summer and froze them. I think I’ll give this a try.
Elaine…I hope you enjoy!! I love this recipe…simple and delicious!