Cherry Pie
6 servings
60 minutes
Cherry pie is one of the most famous desserts in American cuisine, with roots dating back to colonial times. Its bright, rich flavor results from a harmonious blend of sweet cherries, tender crust, and warm spices. The golden crispy crust hides a juicy, aromatic filling where the sweet-tart cherries are enhanced by cane sugar, cinnamon, and cloves. This pie pairs perfectly with a cup of coffee or a scoop of vanilla ice cream, making it a wonderful ending to a cozy dinner. Due to its versatility and simplicity in preparation, it has become a favorite at family gatherings, picnics, and friendly get-togethers. Each slice carries a story of hospitality and home warmth that embodies the spirit of traditional American treats.
1
Prepare the dough: mix flour, 1 tablespoon of white sugar, and salt, add 130 g of cold butter and crumble with a fork. Add water one tablespoon at a time, knead by hand until the dough is smooth. Divide into 2 parts: 1/3 and 2/3.
- Wheat flour: 190 g
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Butter: 150 g
- Water: 3 tablespoons
2
Roll the larger part into a disk according to the size of the mold considering the edges, and roll the smaller part 1 cm larger than the mold. This piece of dough can be left round or cut into strips about 1.5 cm wide and woven into a lattice before assembling the pie. Place the larger disk in the mold and the smaller one on a tray or plate, cover with plastic wrap, and refrigerate for 30-60 minutes.
3
For the filling: remove the pits from the cherries, place them in a pot, add brown sugar, 20 g of butter, cinnamon, cloves, a pinch of salt, and starch, mix well, and heat over medium heat until boiling. Then reduce the heat and cook for 10-15 minutes, remove from heat, and let cool slightly.
- Cherry (sour): 500 g
- Cane sugar: 150 g
- Butter: 150 g
- Cinnamon: to taste
- Ground cloves: to taste
- Salt: 1 teaspoon
- Cornstarch: 2 tablespoons
4
Place the filling in the prepared form, cover with the remaining dough, pinch the edges tightly, trim excess, and bake for 15 minutes at 200 degrees, then another 20-25 minutes at 180 degrees until done.
5
Cool the finished pie and serve with vanilla ice cream.
