[lt_recipe name=”cherry pie” servings=”6 to 8 people, but only 4 to 6 really hungry people.” prep_time=”2H15M” cook_time=”45M” total_time=”3H” summary=”popular opinion: store bought pie crust just does not measure up to anything ever. homemade crust, meet dark cherry pie filling (from frozen cherries!) Thawing the cherries out before cooking the filling on the stovetop makes for non-mushy fruit. ” print=”yes” image=”” ingredients=”pie crust;2 1/2 cup all-purpose flour;1 1/2 sticks cold butter, cut into thick slices;1/4 cup of shortening (2 ounces), frozen and cut into 1/2 inch cubes;1/2 cup of ice cold water;;cherry pie filling;5 cups (2 pounds-ish) dark, sweet cherries, thawed from frozen;1 cup granulated sugar;1/4 cup cornstarch ;2 tablespoons lemon juice;1 tablespoon vanilla;1/2 teaspoon cinnamon;1/4 teaspoon kosher salt;;egg wash + topping;1 egg (for egg wash);2 tablespoons coarse Demerara sugar (optional)” ]Make the pie crust (or skip this if you’re using store bought). In a large bowl, combine flour, butter, and shortening and mix using a pastry blender. When the clumps in the mixture are the size of peas, drizzle cold water to moisten the dough. Press the dough into a ball (cover your hands in flour if the dough is a bit sticky) and divide the dough in half with one half being slightly larger than the other. Wrap dough balls in wax and/or plastic wrap and refrigerate for at least 30 minutes.;;Preheat the oven to 375° and cook the pie filling on the stovetop. Add thawed cherries to a large pot. Bring the temperature to medium-high and mix in sugar and cornstarch. Add lemon juice, vanilla, cinnamon, and salt. Toss to coat the cherries and continue cooking over medium-high heat until the cherries begin to simmer. After 7-10 minutes, the mixture will start to thicken. Remove from heat and allow to cool. At this point you can store in the fridge overnight or start making the pie crust away.;;Roll out the dough and fill. Take the larger half of pie dough and roll it out so it fits into a 9-inch pie pan with some extra hanging off the rim. Fill the pie with the cooled pie filling. Roll out the second small ball of pie dough on a lightly floured surface. You can make a lattice top crust (the cross stitch pattern) or do a basic top crust without patterns. If you do the basic crust, be sure to puncture a few wholes in the middle of the crust – fruit pies need to be well ventilated in the oven.;;Egg wash the pie crust. Whisk the egg and 3 tablespoons of water together with a fork in a small bowl to make an egg wash. Brush some of the egg wash on the top crust and along the rim, and sprinkle with coarse Demerara sugar. Bake in the oven for 40-45 minutes until the top is golden brown.;[/lt_recipe]
