Description

Craving a classic dessert that’s bursting with tart cherry flavor and wrapped in a flaky, golden crust? What if you could bake a Cherry Pie III in just a few steps, filling your kitchen with the nostalgic aroma of homemade pie? This timeless recipe features a buttery double crust filled with pitted sour cherries, sweetened and thickened to perfection, with a hint of almond extract for depth.

Ingredients

For the Crust

All-Purpose Flour (2 cups): Forms the structure of the flaky crust.
Salt (1 pinch): Enhances flavor and balances the dough.
Shortening (1 cup, chilled): Creates a tender, flaky texture.
Cold Water (½ cup): Binds the dough without making it tough.

For the Filling

Pitted Sour Cherries (2 cups): Provide the tart, vibrant flavor core.
White Sugar (1¼ cups): Sweetens and balances the cherries’ tartness.
Cornstarch (10 tsp): Thickens the cherry juices for a cohesive filling.
Butter (1 tbsp): Adds richness and smooths the filling.
Almond Extract (¼ tsp): Enhances the cherry flavor with a subtle nutty note.

Substitutions and Variations

All-Purpose Flour: Use pastry flour for a softer crust or gluten-free flour (add 1 tsp xanthan gum if needed).
Shortening: Swap with chilled butter or a 50/50 mix of butter and shortening for richer flavor; use vegan shortening for plant-based.
Sour Cherries: Use frozen sour cherries (thawed and drained) or sweet cherries (reduce sugar to 1 cup); canned cherries (drained) work in a pinch.
White Sugar: Replace with brown sugar for deeper flavor or a sugar-free sweetener (adjust to taste).
Cornstarch: Substitute with 5 tsp arrowroot powder or 3 tbsp tapioca starch.
Butter: Use vegan butter or omit; coconut oil adds a slight tropical note.
Almond Extract: Swap with vanilla extract or omit for a simpler flavor.
Vegetarian: Naturally vegetarian; ensure shortening and butter are vegetarian-friendly.
Vegan: Use vegan shortening and butter; ensure sugar is vegan (some use bone char).
Gluten-Free: Use gluten-free flour for the crust; ensure cornstarch and almond extract are gluten-free.

Optional Additions

Spices: Add ¼ tsp cinnamon or nutmeg to the filling for warmth.
Toppings: Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Crust: Brush the top crust with an egg wash (1 egg + 1 tbsp water) and sprinkle with coarse sugar for a shiny, crunchy finish.

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Instructions

Make the Pie Dough:
- In a large bowl, whisk together 2 cups all-purpose flour and 1 pinch salt.
- Cut in 1 cup chilled shortening using two knives or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces.
- Gradually mix in ½ cup cold water by hand, adding just enough until the dough holds together without being sticky.
- Divide the dough in half, form into two disks, wrap each in plastic wrap, and refrigerate for 30 minutes to 1 hour to firm up.
- Tip: Keep shortening and water cold to ensure flakiness; avoid overmixing to prevent a tough crust.
Prepare the Pie Crust:
- Roll out one dough disk on a lightly floured surface into an 11-inch circle, about ⅛-inch thick.
- Carefully transfer to a 9-inch pie dish, pressing gently to fit without stretching; trim excess, leaving a ½-inch overhang.
- Place the crust in the refrigerator to chill.
- Roll out the second dough disk into an 11-inch circle, transfer to a plate or baking sheet, and refrigerate until needed.
- Tip: Roll dough evenly from the center outward; use parchment paper to prevent sticking and ease transfer.
Preheat the Oven:
- Preheat the oven to 375°F (190°C).
- Place a baking tray in the oven to preheat, ensuring even baking and catching drips.
- Tip: Use a sturdy, rimmed baking tray; preheating prevents a soggy bottom crust.
Prepare the Cherry Filling:
- In a medium, non-aluminum saucepan, combine 2 cups pitted sour cherries, 1¼ cups white sugar, and 10 tsp cornstarch.
- Let the mixture stand for 10 minutes until juices begin to release, stirring occasionally.
- Bring to a boil over medium heat, stirring constantly, then lower heat and simmer until thickened and translucent, about 1 minute.
- Remove from heat, stir in 1 tbsp butter and ¼ tsp almond extract, and cool to lukewarm, about 15 minutes.
- Tip: Use a non-aluminum pan to prevent metallic flavors; stir constantly to avoid lumps in the filling.
Assemble the Pie:
- Pour the cooled cherry filling into the chilled pie crust, spreading evenly.
- Cover with the top crust, trimming excess to match the bottom crust’s overhang.
- Fold the edges under and crimp to seal (use fingers or a fork for a decorative edge).
- Cut 4–6 slits in the top crust to vent steam.
- Tip: Work quickly to keep dough cold; ensure vents are large enough to release steam and prevent bursting.
Bake the Pie:
- Place the pie on the preheated baking tray in the oven.
- Bake until the crust is golden brown and the filling is bubbly, 45–55 minutes, checking at 40 minutes.
- If the edges brown too quickly, cover with a pie shield or foil strips after 30 minutes.
- Tip: Rotate the pie halfway through for even baking; bubbly filling indicates a fully cooked pie.
Cool and Serve:
- Remove the pie from the oven and cool on a wire rack for 2–3 hours to set the filling.
- Slice into 8 wedges and serve at room temperature or slightly warm, optionally with vanilla ice cream or whipped cream.
- Pair with coffee, tea, or a glass of milk for a complete dessert experience.
- Tip: Cool fully for clean slices; reheat slices briefly (10 minutes at 300°F/150°C) if serving warm.