Fresh Cherry Pie

Ingredients and Weight:

• Cherry Filling:
  • Fresh cherries (pitted): 2 pounds
  • Granulated sugar: 1 cup
  • Cornstarch: 2 tablespoons
• Pie Crust:
  • All-purpose flour: 2 cups
  • Salt: 1/2 teaspoon
  • Unsalted butter (cold): 1 cup (2 sticks)
  • Ice water: 1/4 cup

Preparation Time:

• Dough making: 15 minutes
• Pie assembly: 30 minutes

Cooking Time:

• Baking: 45-50 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

Pie Crust: 1. In a large bowl, whisk together the flour and salt. 2. Cut the cold butter into small pieces and add to the flour mixture. 3. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. 4. Add the ice water one tablespoon at a time, mixing until the dough just comes together. 5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cherry Filling: 1. In a large bowl, combine the cherries, sugar, and cornstarch. Stir to combine.

Pie Assembly: 1. Preheat oven to 375°F (190°C). 2. On a lightly floured surface, roll out half of the dough to a 12-inch circle. 3. Transfer the dough to a 9-inch pie plate and trim the edges. 4. Pour the cherry filling into the pie crust. 5. Roll out the remaining dough to another 12-inch circle and cut into 1-inch wide strips. 6. Arrange the strips of dough on top of the cherry filling in a lattice pattern. 7. Trim the edges and crimp to seal.

Baking: 1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. 2. Let cool for at least 30 minutes before slicing and serving.

Nutritional Information:

Per Slice (1/8th of the pie): - Calories: 350 - Fat: 18g - Carbohydrates: 45g - Protein: 3g

Dish Characteristics:

• Sweet and tart
• Flaky, buttery crust
• Vibrant cherry filling
• Ideal for dessert or a special occasion

User Comments:

• "This pie was absolutely delicious! The cherries were sweet and juicy, and the crust was perfectly flaky."
• "The lattice crust added a beautiful touch to the presentation."
• "I loved the balance of flavors between the sweet cherries and the tart filling."
• "This pie is easy to make and perfect for a crowd."
• "I've made this pie several times and it's always a hit with my family and friends."

Special Precautions and Tips:

• If you don't have a pastry cutter, you can use two forks to cut the butter into the flour.
• If the pie crust is too dry, add more ice water one tablespoon at a time until it comes together.
• To prevent the edges of the pie from burning, cover them with aluminum foil halfway through the baking time.
• Let the pie cool completely before slicing to prevent the filling from spilling out.