This past weekend was my Dad’s birthday. The one request he had was to make him a cherry pie, instead of a cake. I thought, seriously, he is probably the only person I know who would want a pie vs. a cake. But okay, if that’s what he wants, that’s what Dad gets. I’d do anything for the man. I spent Saturday afternoon finding a good recipe, tweaking it a bit, and making him his pie. Since it’s already Fall, I thought I’d share it because we’re all going to need pie recipes for Thanksgiving. Am I right?
I have to say, I’ve never liked cherry pies and this one wasn’t too bad. If I do say so myself.
- 3 3/4 cups all purpose flour
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 1 1/2 cups salted butter
- 1/2 cup water
- 2 cans of cherries – 1 can of dark cherries in heavy syrup and 1 can of tart cherries in water
- 1 tbsp sugar as sprinkle
Pour flour, salt, and sugar into the bowl of a mixer and combine. Add salted butter and stir with mixer until all ingredients combined. After ingredients are processed, slowly pour water into bowl with mixer running. I found that 1/2 cup of water is the best. Mix with mixer until water is completely blended into dough. Place dough onto flour surface and separate into two equal parts. Roll out each dough part into a flat circle shape, wrap with plastic wrap and place in the refrigerator for 1 hour.
Once the dough has been chilled, take it out of the refrigerator, and flour your surface. While the dough settles to room temperature, preheat the oven to 425 degrees and spray your pie plate with Pam or butter. Roll out one part of your dough to the size of your pie pan. Lay it in your pan and pinch the tops of the crust. Pour your 2 cans of cherries into pie dish. Sprinkle 1 tablespoon of sugar on top of the cherry filling. Cut long strips of dough and lay across top of pie to cover it. Cut another set of strips to place on top of the pie to create the lattice work look. Simply weave the strips through the already laid strips of dough and pinch the ends against the crust to secure. Once complete, place in the oven for 40 minutes. Enjoy!