Cherry pie revolution: discover the fresh and flavorful recipe that will change your baking game!

Are you craving a taste of summer’s bounty? Look no further than this fresh cherry pie recipe all recipes, a culinary masterpiece that will tantalize your taste buds and leave you yearning for more. With its flaky crust and juicy, sweet cherry filling, this pie is a true delight that will impress your family and friends.

Ingredients:

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

For the Filling:

• 6 cups fresh cherries, pitted
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup lemon juice

Instructions:

Preparing the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, while mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling:
1. In a large bowl, combine the cherries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
2. Stir until the cherries are evenly coated.
3. Let the filling rest for at least 15 minutes to allow the juices to release.
Assembling the Pie:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out half of the dough to a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the cherry filling into the pie crust.
5. Roll out the remaining dough to an 11-inch circle.
6. Cut the dough into 1-inch wide strips.
7. Weave the dough strips over the filling, creating a lattice crust.
8. Trim the edges of the crust and crimp the edges to seal.
Baking the Pie:
1. Place the pie on a baking sheet lined with parchment paper.
2. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
3. Let the pie cool for at least 30 minutes before serving.

Tips for a Perfect Pie:

• Use fresh, ripe cherries for the best flavor.
• Pit the cherries thoroughly to remove any bitterness.
• Let the filling rest to allow the juices to release, which will prevent a runny pie.
• Weave the lattice crust tightly to prevent the filling from leaking out.
• Bake the pie on a baking sheet to catch any drips.
• Let the pie cool before serving to allow the filling to set.

The Perfect Pairing:

Serve this fresh cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream. The sweet and tart flavors of the cherries will complement the creamy richness perfectly.

Preserving Your Pie:

Store the pie in an airtight container in the refrigerator for up to 3 days. To freeze the pie, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw the pie in the refrigerator overnight before serving.

Ending on a Sweet Note:

This fresh cherry pie recipe all recipes is a true testament to the beauty of summer. With its flaky crust and juicy, sweet cherry filling, this pie will bring joy to your heart and delight to your taste buds. So gather your loved ones, grab a slice of this culinary masterpiece, and create memories that will last a lifetime.

Basics You Wanted To Know

Q: Can I use frozen cherries instead of fresh cherries?
A: Yes, you can use frozen cherries. Thaw them completely and drain any excess liquid before using.
Q: How do I prevent the crust from burning?
A: Cover the edges of the crust with foil during baking to prevent them from over-browning.
Q: Can I make this pie ahead of time?
A: Yes, you can assemble the pie up to 24 hours in advance. Keep it refrigerated until ready to bake.
Q: How do I know when the pie is done baking?
A: The crust should be golden brown and the filling should be bubbling. You can also insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Q: How can I make the pie filling thicker?
A: Add an additional tablespoon of cornstarch to the filling before baking.