Cherry Pie Recipe

CRUST

1 1/4 c all-purpose flour, plus more for rolling

8 T (1 stick) butter, cold and cubed

1/2 t salt

1/2 t sugar

2-4 T ice water

FILLING

20 oz pitted cherries OR 2 1/4 c fresh pitted cherries + 1 c cherry juice

1 c sugar

1/3 c all-purpose flour

1/8 t salt

2 t butter

1/4 t almond/vanilla

Grease a pie pan. For crust, combine flour, salt and sugar, add butter and crumble until mixture resembles coarse meal, with pea-sized pieces of butter. Add water 1 tablespoon at a time until mixture just begins to stick together. Place chunks of dough in pan and press until flat. Chill crust. Preheat oven to 425. Combine sugar, flour and salt in saucepan. Add cherry liquid and bring to boil. Simmer 5 min. Once thick, add butter, almond/vanilla and cherries. Refrigerate and put cooled filling in pan. Bake 30-35 min.

Notes:

• Grease the dish way more than you think. This is good because 1) there's no way anything will stick, especially in the corners, and 2) you'll get that lovely buttery crust!
• When making tart pastry, if butter is starting to melt put it in the freezer until you need more. You want it to stay as cold as possible.
• When placing tart pastry into pie pan, grab chunks and press until flat. Don't spend too much time on one part, or the heat from your fingers will start to melt the butter! You want to still see chunks of butter, as this will make the crust lovely and flaky.
• If using cherries from a can, use the juice in can as "cherry liquid". If using fresh cherries, create this "liquid" by squeezing 10-15 cherries in a 1 cup measuring cup and adding water.