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~4th July Classic Cherry Pie~

4th July Classic Cherry PieAlright we are one week away from the 4th so what are you planning to do to celebrate? Well like I said last week I am going to be cooking some BBQ ribs, making some homemade potato salad and baked beans but for desert… the pièce de résistance in my book… will be a homemade cherry pie. Can I get a hallelujah sister please!! And can I say OMG this is the best cherry pie I have every had, thank you Trader Joe, so if you are a cherry lover like me you have got to give this 4th July Classic Cherry Pie recipe a try. It will make your celebration I guarantee!!

4th July Classic Cherry Pie

4th July Classic Cherry Pie

A pie loaded with sweet and tart cherries and a light flaky crust.

Ingredients

    For the Cherry Filling
  • 10-12 C. Fresh tart pitted cherries or 100 oz. Canned tart cherries (reserve the juice)
  • 1 C. Water or reserved canned cherry juice
  • 1/4 C. Fresh lemon juice
  • 1 1/3 C. Granulated sugar
  • 1/2 C. Cornstarch
  • 1/2 tsp. Almond extract
  • For the Crust
  • 3 C. Sifted flour
  • 1 1/2 tsp. Salt
  • 1 C. Shortening
  • 9-12 Tbsp. Ice cold water
  • 1 Egg
  • 1 Tbsp. Water

Instructions

  1. In a large sauce pan over medium heat combine the cherries, water/cherry juice, lemon juice, sugar and corn starch.
  2. Bring the filling to a low boil and simmer for about 10 minutes stirring gently, so the cherries do not break up, and frequently until the filling thickens.
  3. After the filling thickens take it off of the heat, stir in the almond extract and place it in the refrigerator until it is cool.
  4. While the filling is cooling in a large mixing bowl add in the sifted flour, salt and shortening. .
  5. Then with a pastry blender cut the shortening into the flour until the mixture resembles small pea sized crumbs.
  6. Add in the cold water, one tablespoon at a time, and with a fork stir mixture until all of the flour is moistened and a stiff dough has formed.
  7. Remove the dough from the bowl divide it in half and shape each half into a flat circle, wrap each circle of dough in waxed paper and let the dough packets chill in the refrigerator for 1 hour.
  8. When you filling is cool preheat your oven to 350°F, 325°F if using a convection oven.
  9. Remove the one of the chilled dough packets from the refrigerator and on a pastry board, or floured surface roll the dough into a circle that is 2-3 inches in diameter larger then your pie dish.
  10. Fold the dough over on its self or roll it onto your rolling pin and place it into your pie dish.
  11. Press all trapped air out from under your dough, be careful not to stretch the dough out of shape, and fill in any holes in the dough with scrap dough.
  12. Carefully fill your bottom crust with the cool pie filling.
  13. Remove the second chilled dough packet from the refrigerator and again on a pastry board, or floured surface roll the dough into a circle that is 2-3 inches in diameter larger then your pie dish.
  14. Again fold the dough over on its self or roll it onto your rolling pin and place it on top of your pie filling being as careful as possible not to tear the dough.
  15. Fold the top dough under the edge of the bottom dough and crimp the edges together with your fingers, or with a fork, then with a knife slit the top dough so steam can escape while the pie bakes.
  16. Slide the pie onto a baking sheet and cover the edges of the pie crust with aluminum foil or a pie crust shield, this will prevent the crust edge from burning.
  17. An hour into the baking in a small bowl make an easy egg wash by whipping the egg and tablespoon of water together until thoroughly combined.
  18. Carefully remove the pie from the oven and then remove the foil/shield from the edge of the pie crust and brush the egg wash onto the crust with a pastry brush.
  19. Return the pie to the oven and continue to let the pie bake until the filling starts to bubble and the pie crust is a light golden brown.
  20. Remove pie from oven and let it cool to room temperature.
  21. Store pie in a airtight container or in the refrigerator for 2-4 days.

Notes

This recipe is for a deep dish pie, I used a Good Cook 9 inch pie dish. If you decide to use a standard depth pie dish cut the filling in half but keep the crust the same.

There are many ways to configure the top crust pattern. You could do a lattice weave, a full crust overlay with slits in the crust to let the steam escape or you could do like I did and cut out shapes, with cookie cutters, and overlay them to form a nice pattern. The instructions are for a full crust overlay with slits but feel free to modify it to any kind of top crust pattern that you would like.

For cherries I recommend Trader Joe's Dark Morello Cherries, they are unbelievably good and I will never use any other cherries again in my life. Trust me on this use them if you can get them. You will need 4 jars total.

Cherry pie filling adapted from My Baking Addiction

http://truebluebaking.com/2013/06/27/4th-of-july-classic-cherry-pie/

Okay before you go I have to admit my dirty little secret…  I hate writing posts. I love to do the planning and the baking and even the photographing for the posts but the writing… not so much. I always end up writing the posts late on a Thursday night, even when I plan not to do that. My writing procrastination habit just wins every time no matter what I do, I was this way when I was in school too just ask my Mom. So I have decided to put this question out there. Does anyone have any article on their site about how to make writing easier? If so please let me know because I need all the help I can get.

Well that’s it for this week. I hope everyone has a great weekend and please drop back by after you try this delish 4th July Classic Cherry Pie and let me know how you liked it.

Until next time everyone… Enjoy!

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