Description
Cherry pie from Alton Brown brings classic American dessert magic to your table. Homemade pastry and fresh cherries create a perfectly balanced sweet-tart masterpiece you’ll want to savor slice after delicious slice.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 cups (340 g) pitted sour cherries
- 1 ¼ cups (250 g) white sugar
Binding/Supporting Ingredients:
- 10 teaspoons (15 g) cornstarch
- 1 tablespoon (15 ml) butter
Additional Ingredients:
- 1 pinch salt
- 1 cup (240 ml) shortening, chilled
- ½ cup (120 ml) cold water
- ¼ teaspoon (1 ml) almond extract
Instructions
- In a spacious mixing bowl, combine flour and salt, creating a uniform dry base for the pie crust.
- Utilize two kitchen knives or a specialized pastry blender to incorporate shortening into the flour mixture, breaking it down until the texture resembles coarse, uneven crumbs.
- Gradually introduce ice-cold water, gently mixing with hands until the ingredients cohesively form a compact dough ball.
- Divide the dough into two equal portions, shaping each into a flattened disk. Carefully encase each disk in plastic wrap and refrigerate for 30-60 minutes to allow the gluten to relax.
- Remove one chilled dough disk and roll it out on a lightly floured surface into an 11-inch (28 centimeters) circular shape, carefully transferring it to a 9-inch (23 centimeters) pie dish.
- Prepare the second dough disk similarly, rolling it into an 11-inch (28 centimeters) circle and placing it on a chilled baking sheet.
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and position a baking tray inside to warm.
- In a medium non-aluminum saucepan, combine cornstarch, granulated sugar, and cherries. Allow the mixture to rest for 10-15 minutes, enabling natural fruit juices to emerge.
- Cook the cherry mixture over medium heat, stirring continuously to prevent scorching. Reduce to low heat and simmer for approximately 1 minute until the juices transform into a translucent, thickened consistency.
- Remove from heat and incorporate unsalted butter and almond extract, mixing thoroughly. Allow the filling to cool to room temperature.
- Carefully spread the cooled cherry filling into the prepared bottom pie crust, ensuring even distribution.
- Gently place the top crust over the filling, trimming excess dough and crimping edges to create a secure seal. Cut several small steam vents across the surface.
- Position the pie on the preheated baking tray and bake for 45-55 minutes, or until the crust achieves a golden-brown color and the filling bubbles slightly.
- Remove from the oven and allow the pie to cool completely for 2-3 hours before slicing to ensure proper setting.
Notes
- Baking success starts with ice-cold shortening, which helps create those signature flaky layers in your pie crust.
- Cherry filling needs gentle cooling time, letting flavors meld and preventing moisture from soaking through delicate pastry.
- Measuring your rolled dough precisely ensures every slice gets the perfect crust-to-filling ratio.
- Strategic steam vents are your secret weapon against soggy bottom syndrome, allowing excess moisture to escape during baking.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 14 g
- Sodium: 10 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg