Cherry pie. Summer at its best. That is, unless you count the time I used dish soap so I could go faster on our Slip & Slide. I’m not sure I’ve ever seen our kids laugh as hard as they did that day nor have I embarrassed myself more – at least not while covered in bubbles. On that slippery slope, maybe it’s best we get back to the pie.
PIE CRUST INGREDIENTS:
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold butter, cut into pieces
- 1/4 cup ice water (a little more only if needed)
Combine flour, salt, sugar and butter in food processor until crumbly and about the size of peas.
Sprinkle cold water over crumbly dough and process again until sticks together but still a wee bit crumbly.
Yeah. Like that.
Divide dough in half and form each half into balls.
Roll out first ball of dough until large enough to cover the bottom of your pie pan. Use flour to prevent it from sticking to your counter.
Gently fold crust into fourths so that it is easier to move from the counter to your pie pan. Push down so that it sits in pan nicely.
PIE FILLING INGREDIENTS:
- 2 1/2 pounds sweet red cherries
- 1 cup sugar
- 2 tablespoons cornstarch
- Juice from 1/2 lemon
- 3/4 cup bourbon (adds a lovely flavor but can replace with water if desired)
Slice cherries into half, remove pit from each one and place in a large bowl. This is a messy but peaceful job. Stir in remaining pie filling ingredients.
Add to pie crust. Now for an easy version of a pretty lattice crust.
Roll out other dough ball and cut into about 1/4 strips that are the length of the pie pan. Place four strips across the top with plenty of spacing between each.
Place four more strips the other direction.
Place four more in between the original four strips.
Do the same in the other direction with the last four.
Trim the edges.
Using a leaf or flower shaped mini cookie cutter, cut out shapes with the remaining dough. Place all around the edge with a bit of overlap. Press down a bit as you go so they hold well. You can just leave the extra crust on and pinch the dough all the way around, but I like the look of a cookie cutter edge.
Brush entire top crust with one beaten egg so that the crust will be shiny and golden when baked.
Bake at 425 for 15 minutes and he reduce the heat to 325 and bake another 40 minutes.
If the looks like it might get too dark, just lay a piece of foil over it for the remaining baking time. Also, if your e=oven doesn’t bake evenly, be sure to rotate pie during baking time.
Yep, the only thing better (and more dangerous) is a Slip & Slide used with an abundance of dish soap.