My Great Grandmother’s Cherry Pie
Ingredients
Never fail pie crust (makes two) :
3 cups all purpose flour
1 cup (2 sticks) cold unsalted butter, cubed
1 teaspoon salt
1 egg, beaten
7 tablespoons ice cold water
1 tablespoon white vinegar
Filling:
3 cups fresh cherries, pitted
1/2 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 teaspoon almond extract
1 tablespoon unsalted butter
3 tablespoons whole milk or half and half
1 tablespoon turbinado sugar
PREP TIME: 30 mins | COOK TIME: 30-40 mins | SERVINGS: 6-8
Using a food processor, add the flour, butter and salt. Pulse until crust resembles fine bread crumbs. (If you don’t have a food processor, cut butter in with a pastry blender). Pour into a large bowl.
Add the egg, water and vinegar. Work the dough as quickly as you can, kneading until it comes together in a ball. Add more water one tablespoon at a time if mixture seems too dry. Separate dough into 2 equal size balls and refrigerate while you are making the filling.
Preheat the oven to 425.
Heat a saucepan to medium heat. Add the cherries and almond extract. In a small bowl whisk together the water and cornstarch to make a slurry. Pour over cherries and stir well to combine.
Let simmer for 5-10 minutes or until filling has thickened, stirring frequently.
On a lightly floured surface gently roll out one of the doughs. (Keep the second dough in the refrigerator until ready to roll out). You want it about a 1/4 inch thick. Place in a 9 inch pie dish, letting the excess hang over.
Pour the filling into pie shell. Dot the top with the 1 tablespoon of butter.
Roll out the second dough. Place on top of the filling. Cut off any excess dough around the edges. Fold the edges and crimp as desired. (I used a star cookie cutter to cut out dough, you can cut strips to do a lattice crust or leave it alone. If you don’t do anything with the top crust, cut a few slits in the dough to allow steam to come out).
Brush the top crust with milk and sprinkle sugar all over the top.
Bake for 15 minutes and then reduce the heat to 350. Bake another 30-40 minutes or until crust is golden brown.
Once done remove from oven and let cool.
Serve with vanilla ice cream and enjoy y’all!
This was my great grandmother’s recipe and is over 100 years old! My grandmother would make this for me as a child and it was always my favorite thing. She passed away when I was 16 and I missed her and her pies so much. My mom came across her cherry pie recipe recently and I couldn’t wait to make it and share it with all of you.
Enjoy y’all!
