A Classic French Cherry Pie
TIME
1 hour 15 minutes
SERVINGS
15 bars
CALORIES
276 kcal
Ingredients
For the Crust:
1 1/4 cups (150g) all-purpose flour
1/2 teaspoon (2.5g) salt
1/2 cup (1 stick) cold unsalted butter, cubed
3-4 tablespoons ice water
Egg Wash:
1 egg yolk
1 tablespoon milk
For the Cherry Filling:
2 pounds (900g) fresh, pitted sweet cherries (or frozen, thawed and drained)
1/2 cup (100g) granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon (optional)
1 tablespoon kirsch or brandy (optional)
Special Equipment:
9-inch (23cm) pie dish
Rolling pin
Pastry brush
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overwork the dough.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Cherry Filling:
In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, and cinnamon (if using). Toss to coat. Add kirsch or brandy (if using) and set aside.
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