I have been dying for a cherry pie for weeks now! luckily, we had dinner plans with friends and I offered to bring dessert - which of course, meant cherry pie. our sweet friends could have told me they hated cherries, and I probably still would have brought it. I couldn't wait for cherry pie any longer and we know I can't bake a whole pie for myself. I have zero self control, not to mention #weddingdiet.
since I had never made a homemade pie crust by myself, I went over to my mom's house and we made two cherry pies together - one for my dinner with friends and then one for family dinner the following night, which meant I got to devour cherry pie two nights in a row, hellooo multiple servings of fruit ;)
years and years ago, my family lived in minneapolis, minnesota - 4th through 7th grade for me. boy, was that an experience. during the summer, we would drive to lake superior and pass through duluth, minnesota. betty's pies is a mom and pop pie shop and breakfast/lunch stop in duluth. we stopped there quite a few times and my mom bought their cookbook.
betty's pie c/o food network
it turns out that making a homemade pie crust really isn't that difficult, as long as you have a large surface to roll the dough out on. I'll be attempting another homemade pie crust in a few months for stephen's favorite birthday pie.
pie crust (double):
2 1/4 c. flour
3 T. sugar
2 1/4 sticks of unsalted butter, chilled, sliced into 18 pieces
3 T. ice water
1 1/3 c. sugar
3 drops almond extract
1/3 c. flour
1/8 t. salt
4 c. pitted tart fresh cherries (frozen is ok)
2 T. butter
for the crust:
1. process the flour and sugar in a food processor for 20 seconds.
2. with the food processor running, drop the slices of butter through the feeder tube. process until integrated, but not too long. with the food processor still running, pour the ice water in a slow stream through the feeder tube. process just until the dough forms, maybe 15 seconds.
3. separate the dough into two balls. knead the first half of the dough on a cutting board on a floured surface. fit the dough into a 9 or 10-inch pie plate and trim the edges.
4. knead the second half of the dough for the lattice. cut into strips and fill the pie with filling before doing the lattice work.
for the pie:
5. combine the sugar, flour, salt, and mix well. add the cherries and almond extract. pour into the crust-lined pie plate.
6. cover the pie with your second crust, the lattice in this case. pinch edges to seal and sprinkle with sparkling sugar.
7. bake at 400 degrees for 45-50 minutes. let cool slightly, slice, and top with ice cream.
note: make sure your butter is cold when you make the pie crust. if the dough is too soft, refrigerate for one hour before rolling out.