You know the classic diner cherry pie that you see in movies? It always looks so perfect, with a dollop of whipped cream, or served a la mode. I tried to recreate that particular pie I'd imagined for Father's Day. I'm pleased with the effort.
Classic Cherry Pie
- 2 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup vegetable shortening, chilled
- 5-8 tablespoon ice water
Make dough by pulsing together the dry ingredients and the shortening in the food processor, then add water and pulse until a dough forms.
Divide dough into two balls and wrap in plastic wrap. Refrigerate for at least one hour before using.
Makes two 9-inch pie crusts, or enough for a double crust pie.
Pie Filling Ingredients
- 5 cups frozen sweet cherries
- 3/4 cup granulated sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon vanilla
- 1-2 tablespoons demerara sugar for sprinkling
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the vanilla extract, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 inch pie pan (pyrex if you have it). Pour cooled cherry mixture into the crust. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with demerara sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.