Monday, January 18, 2010

National Pie Day (01/23/10)

Sweet Cherry Pie

Makes 1 9-inch pie



1 1/2 cups pastry flour

1 tablespoon sugar

1/2 teaspoon salt

2 sticks cold butter, diced

1/4-1/2 cup ice water

Butter, for greasing pan


4 cups fresh or frozen pitted cherries

1 1/4 cup sugar

1/4 teaspoon vanilla extract

3 tablespoons cornstarch

1 tablespoon fresh lemon juice


1. To make the crust: Sift flour into a large bowl. Whisk in sugar and salt. Pour mixture into the bowl of a food processor, add butter pieces and pulse until a coarse meal forms. Add water two tablespoons at a time, pulsing after each addition, until moist clumps form. Gather dough and divide into two equal-sized balls. Flatten each ball into a disk, wrap in plastic and refrigerate for at least one hour.

2. To make the filling: In a large bowl, mix all ingredients together well. Set aside.

3. To assemble and bake: Preheat oven to 400 degrees. Roll first dough disk out to a 12-inch diameter and place into a lightly-greased 9-inch pie pan, trimming overhang to about 1/2 inch. Pour filling in. Roll out second disk to a 12-inch diameter and place on top of the filling, trimming overhang to about 1 inch. Tuck ends of top crust under ends of bottom crust, and crimp edges with a fork or fingers. Cut a few slits in the middle of the top crust to let steam out. Place assembled pie in the middle rack of the oven and bake until crust is golden brown, about 40 minutes. If edges start to get too brown, cover them with foil and continue baking.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.