Ingredients and Weight:
- Washington cherries, pitted: 5 cups (1500 grams)
- Granulated sugar: 1 1/2 cups (300 grams)
- Ground cinnamon: 1 teaspoon
- Grated nutmeg: 1/2 teaspoon
- Cornstarch: 4 tablespoons
- Butter, cold and cut into small pieces: 1/2 cup (120 grams)
- All-purpose flour: 1 1/2 cups (180 grams)
- Salt: 1/2 teaspoon
- Ice water: 3-4 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cherries, sugar, cinnamon, nutmeg, and cornstarch. Toss to coat.
- In a separate bowl, whisk together the flour, salt, and cold butter. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs.
- Add the ice water 1 tablespoon at a time, tossing with a fork until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Divide the dough in half and roll out one half on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges.
- Pour the cherry filling into the pie crust and spread it evenly.
- Roll out the remaining half of the dough and cut out decorative shapes or strips. Arrange them over the filling.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 2 hours before serving.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15 grams
- Carbohydrates: 50 grams
- Protein: 3 grams
Dish Characteristics:
- Sweet and tangy flavor with a hint of spice
- Buttery and flaky crust
- Perfect for any occasion
User Comments:
- "This pie is absolutely delicious! The cherries are sweet and the crust is perfectly flaky."
- "I love the cinnamon and nutmeg in this pie. It gives it such a warm and inviting flavor."
- "This is the best cherry pie I've ever had. I will definitely be making it again and again."
Special Precautions and Tips:
- Use fresh Washington cherries for the best flavor.
- If you don't have a pastry cutter, you can use two forks to cut the butter into the flour.
- Be careful not to overmix the dough. Overworking will make the crust tough.
- If the pie crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool for at least 2 hours before serving. This will allow the filling to set and the crust to firm up.
