Name: Cherry Pie
Prep time: 50 min
Total time: 5 h
Yield: 8 - 10 serving(s)
Ingredients: 1 1/2 sticks (12 Tbsp.) cold salted butter, cut into pieces; 3/4 c. cold vegetable shortening, cut into pieces; 3 c. all-purpose flour, plus more for dusting; 2 large eggs; 5 tbsp. cold water; 2 tbsp. sugar, plus more for sprinkling; 1 tbsp. white vinegar; 1 tsp. kosher salt; 6 cups fresh Bing or other sweet cherries, pitted (about 2 lb.); 1 c. sugar; 2 tbsp. balsamic vinegar; 1/4 c. cornstarch; 1/4 c. lemon juice (from about 2 lemons); Vanilla ice cream, for serving

Step 1For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar, and salt. Stir gently to combine.

Step 2Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the refrigerator until you need them.

Step 3For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat, transfer to a shallow bowl, and let cool completely, about 30 minutes. Cover and refrigerate until ready to use.

Step 4Put a rack in the lowest position of the oven and preheat to 375°F. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over.

Step 5Lift the dough into a 9-inch pie plate (not deep-dish) and gently press it against the edges of the plate. Fill with the cooled cherry filling.

Step 6Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar.

Step 7Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool completely, at least 3 hours, before slicing. Serve with ice cream.

Cherry Pie

Ingredients

For the crust:

For the filling:

Directions

Desserts