Cherry Pie

Recipe View Gather all the necessary ingredients for both the crust and the filling. (5 minutes)

Recipe View In a large bowl, whisk together the flour and salt. (2 minutes)

Recipe View Cut in the chilled shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Gradually add the cold water, mixing by hand until the dough just comes together. Be careful not to overmix. (3 minutes)

Recipe View Divide the dough in half, form each half into a disk, and wrap them separately in plastic wrap. Refrigerate for at least 30 minutes, or up to 1 hour, to chill. (1 hour)

Recipe View On a lightly floured surface, roll out one disk of dough into an 11-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively. Place the prepared pie crust in the refrigerator while you prepare the filling. (15 minutes)

Recipe View Roll out the remaining dough disk into an 11-inch circle for the top crust. Transfer it to a baking sheet or plate, and refrigerate until needed. (10 minutes)

Recipe View Preheat your oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat as well. (15 minutes)

Recipe View In a medium, non-aluminum saucepan, combine the pitted sour cherries, white sugar, and cornstarch. Allow the mixture to stand for about 10 minutes, so the cherries release some of their juices. (10 minutes)

Recipe View Place the saucepan over medium heat and bring the cherry mixture to a boil, stirring constantly. Once boiling, reduce the heat to low and simmer for about 1 minute, or until the juices thicken and become translucent. (5 minutes)

Recipe View Remove the saucepan from the heat and stir in the unsalted butter and almond extract. Allow the cherry filling to cool slightly before pouring it into the prepared pie crust. (5 minutes)

Recipe View Pour the cooled cherry filling into the chilled pie crust. Carefully cover the filling with the top crust. Trim any excess dough, crimp the edges to seal, and cut several vents in the top crust to allow steam to escape. (10 minutes)

Recipe View Carefully place the pie on the preheated baking sheet in the oven. Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with foil. (50 minutes)

Recipe View Once baked, remove the cherry pie from the oven and let it cool completely on a wire rack for several hours before slicing and serving. This allows the filling to set properly. (120 minutes)

Recipe View Serve the cherry pie slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes a perfect accompaniment.