Cherry Pie


(For cherry filling):

4 cups fresh cherries (pitted)

Juice of 1 lemon

1/2 cup sugar

1/4 cup corn starch


(For crust):

2 1/2 cups flour

2 sticks of butter

2 tablespoons sugar

1/2 cup ice water


(For egg wash):

1 egg

1 tablespoon water



Begin crust by mixing flour and sugar. Cut in the butter and mix until larger crumbs are formed. Add ice water one tablespoon at a time. Form a ball, cover in plastic wrap and chill for 1 hour or over night.

While the dough is chilling, add cherries to a large sauce pan. Simmer until most of juice has evaporated. Remove from heat and add sugar, corn starch and lemon. Mix and set aside to cool.

Preheat oven to 375 degrees and remove chilled dough. Divide into equal halves. On a well floured surface, roll out half of dough to about 1/2 inches thickness and lay over pie pan. Fill with cherry mixture. Roll out the last half of dough and cut into thin strips. Use strips to create a  design of your choice!

Crack an egg into a small bowl and mix with water. Beat until consistent. Brush egg wash over dough and bake for 50 minutes or until crust is golden brown. Enjoy!



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