Room temperature, hot, cold–no matter which temperature team you root for, all will come together to agree that Juicy Cherry Pie is delicious no matter how you take it. The flaky, salty crust creates the perfect, yummy, delicate bassinet for the beautiful, juicy treasure within. That’s where the sweetness explodes from. The ruby red cherries bring a syrupy, tart experience oozing from that buttery sugar-coated crust–sounds pretty delightful, eh? See? We’re in agreement! Thank you, Juicy Cherry Pie, for bringing the taste of reason!
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour, plus more for workspace
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, cold and cubed
- 1/3 cup shortening
- 6-10 tablespoons of ice water
For the filling:
- 5 cups fresh cherries, tart and pitted
- 2 teaspoons lemon juice
- 1/4 teaspoon almond extract
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
For the topping:
- 1 tablespoon milk, 2%
- 1 teaspoon sugar
Directions
Step 1 –In a large bowl, mix 2 1/2 cups of flour with the salt.
Step 2 –Cut in the butter and the shortening to the flour mixture.
Step 3 –Gradually add the ice water to the flour mixture, stirring with a fork, until the dough holds together when gently pressed.
Step 4 –Divide the dough in half. Shape both pieces of the dough into disks.
Step 5 –Wrap both dough disks with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Step 6 –Preheat the oven to 375 degrees F.
Step 7 –In a large bowl, place the cherries.
Step 8 –Drizzle the cherries with lemon juice and almond extract.
Step 9 –In a small bowl, mix 1 cup of sugar with the remaining flour and the cinnamon.
Step 10 –Sprinkle the sugar mixture over the cherries and toss gently to coat.
Step 11 –Lightly flour a flat workspace.
Step 12 –Roll 1 of the dough disks into a 1/8-inch-thick circle.
Step 13 –Transfer the dough circle to a 9-inch pie plate. Trim the crust of the dough to be even with the pie plate rim.
Step 14 –Add the filling to the trimmed dough crust.
Step 15 –Roll the remaining dough disk into a 1/8-inch-thick circle. Using cookie cutters, cut out stars or other preferred shapes from the dough circle.
Step 16 –Place the star-cut dough circle over the filling. Trim, seal, and flute the edges of the dough crust.
Step 17 –Use the star cutouts to decorate the top of the dough, if desired.
Step 18 –Bake the pie for 40 minutes.
Step 19 –Carefully transfer the pie from the oven.
Step 20 –Brush the top of the pie with the milk and sprinkle with the remaining sugar.
Step 21 –Place the pie back in the oven and bake until the crust is golden brown and the filling is bubbly, for about 15-20 minutes.
Step 22 –Cool on a wire rack.
Step 23 –Slice and serve.
