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Juicy Cherry Pie
Cherry season is in the heart of summer. For this pie, choose fresh tart cherries that are bright in color, shiny and plump. They also should feel relatively firm when pressed lightly. —Karen Berner, New Canaan, Connecticut
Ingredients
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 1/3 cup shortening
- 6 to 10 tablespoons ice water
- FILLING:
- 5 cups fresh tart cherries, pitted
- 2 teaspoons lemon juice
- 1/4 teaspoon almond extract
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- SUGAR TOPPING:
- 1 tablespoon 2% milk
- 1 teaspoon sugar
Directions
- 1. In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
- 2. Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat.
- 3. On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
- 4. Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.
- 5. Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.
Nutrition Facts
1 piece: 521 calories, 24g fat (12g saturated fat), 41mg cholesterol, 155mg sodium, 72g carbohydrate (34g sugars, 3g fiber), 6g protein.
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