A classic American dessert.
For the Pie Dough (Double crust):
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 10 tablespoons cold unsalted butter, cut into ¼-inch pieces
- 7 tablespoons vegetable shortening
- 10 tablespoons ice water
Directions for the Pie Dough:
1. Process the flour, salt and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn the mixture into a medium bowl.
2. Sprinkle 8 tablespoons of the ice water over the mixture. With a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more ice water if the dough will not come together. Divide the dough into 2 balls, one slightly larger than the other. (If possible, weigh the pieces; they should weigh 16 ounces and 14 ounces.) Flatten the larger piece into a rough 5-inch square and the smaller piece into a 4-inch disk; wrap separately in plastic and refrigerate at least 1 hour, or up to 2 days, before rolling.
3. Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll the larger piece of dough to a 15×11-inch rectangle, about 1/8-inch thick; transfer the dough rectangle to a baking sheet lined with parchment paper. With a pizza wheel, fluted pastry wheel or paring knife, trim the long sides of the rectangle to make them straight, then cut the rectangle lengthwise into 8 equal strips.
4. Next, roll the smaller piece of dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge of the dough with one hand while pressing into the pan bottom with the other hand. Leave the dough that overhangs the lip of the pie plate in place. Place the baking sheet with the strips of dough in the freezer and the dough-lined pie plate in the refrigerator; chill for 30 minutes.
For the pie filling
- 4 cups pitted tart red cherries
- 1 cup white sugar
- 1/4 cup cornstarch
- Preheat the oven to 400 degrees F.
- Make the Cherry Pie Filling: Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
- Add the filling to the pie crust.
- Remove the strips of dough from the freezer (if they are too stiff to be workable, let stand at room temperature until softened slightly but still very cold) and top with a lattice design.
- Crimp the edges, brush the edges and lattice design with egg wash. Bake for 20 to 30 minutes, checking on it periodically.
- Turn the oven down to 350 degrees F and bake for an additional 30 minutes, until the edges are golden brown and the cherries are bubbling. If at any time the edges get too browned, use a sheet of foil to cover any part of the crust (this will shield it from getting darker).
- Allow to cool for 2 to 3 hours for neat slices. For a mouth watering gooey warm cherry pie, serve right away.