Recipe: Easy Cherry Pie
Ingredients
For the pie dough:
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3 cups all-purpose flour
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½ tsp kosher salt
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1 Tbs sugar
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12 Tbs unsalted butter, diced into ½ cubes, slightly frozen
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1/3 cup vegetable shortening, diced into ½ cubes, slightly frozen
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6 to 8 tablespoons ice water
For the filling:
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1 (32 oz) jar of Baker Brand Cherry Pie filling
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1 (20 oz) can of Solo Cherry pastry filling
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1 Tbs fresh lemon juice
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1 Tbs corn starch
Crust topping:
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1 egg beaten with 1 tablespoon water
Instructions
First prepare the pie crusts. In a food processor add 3 cups of all purpose flour, salt and the sugar and pulse together until just combined and add the frozen cubed butter and shortening. Pulse the mixture until the butter and shortening is cut into the flour and the butter pieces are the size of peas; about 8-10 pulses. Next add the ice water through the top opening of the processor and pulse continuously while slowly add the ice water until the dough just forms a ball and immediately stop pulsing so you don’t over mix the dough. Dump the dough onto a floured board or counter and cut the dough into 2 even pieces. Wrap each piece separately with plastic wrap and place into the fridge for 1 hour to rest.
Meanwhile, preheat the oven to 425 degrees F with a sheet pan preheating in the middle rack position After 1 hour remove one portion of the crust and roll it out onto a floured board or floured counter into a 10 inch circle. Transfer the dough to a 9 inch deep pie dish. While placing the crust into the dish it is important not to stretch the dough and to allow a small amount of dough to lay over the edge, a 10 inch circle will accomplish this amount. Place the pie dish with the crust set inside back in the fridge while the filling is being prepared.
Now prepare the filling by placing the two pie fillings in a medium bowl along with the freshly squeezed lemon juice and corn starch. Gently mix together until just incorporated and set aside. Now prepare the lattice top. Remove the second half of the dough from refrigerator and roll the dough to an 11 by 15-inch rectangle, about 1/8-inch thick; transfer dough rectangle to cookie sheet lined with parchment paper. Using a paring knife, trim to even out long sides of rectangle, then cut rectangle lengthwise into eight strips, 1 1/4-inches wide by 15 inches long. Freeze strips on cookie sheet until firm, about 10 minutes. Remove dough strips from freezer and the crust from the refrigerator. Pour the cherry filling the pie crust and then lay the partially frozen strips in an alternating pattern to form a lattice top. In a small dish prepare the crust topping by adding 1 egg and 1 Tbs of water and beat until combined. Using a pastry brush, brush the egg wash over the lattice top crust and edges so it will brown beautifully.
Place pie on the preheated baking sheet and bake until crust is set and begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue to bake until crust is deep golden brown and filling is bubbly, 25 to 30 minutes longer. Cool on wire rack 2 hours before serving. Serve with optional vanilla ice cream.
Culinary tradition: USA (General)
