source: www.youtube.com
In this video, Mahalo cooking expert Stacey Hicks shows you how to make a cherry pie.
What You'll Need
Crust
- 1 1/2 cup all purpose flour
- 3 1/3 oz butter, cubed and chilled
- 3 tbsp ice water
- 3 lbs fresh cherries or the equivalent of canned cherries, drained
- 1/2 cup sugar (omit if you use sweetened canned cherries)
- 1/4 cup flour or 3 tbsp quick cooking tapioca
- 1 tbsp lemon juice
- 1 tsp almond extract
- 2 tbsp butter, cut into small pieces
- 1 egg, lightly beaten
- 2 tbsp powdered sugar
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Pie dish
- Plastic wrap
- Pastry brush
Step 1: Make the Pastry Crust
- Sift the flour into a bowl. Add in the cubed and chilled butter. Rub the mixture with your fingertips until it forms coarse crumbs.
- Add enough ice water to make the crumbs into a dough.
- Place the dough on a floured flat surface and knead until firm. Divide the dough into two equal portions. Roll each portion of the dough with rolling pin into a 10-inch circle. Wrap each sheet with plastic wrap on a baking sheet and refrigerate for 15 minutes.
Step 2: Baking the Pie
- Preheat the oven to 425° F (218° C).
- Line your pie dish with one pastry crust. Press the pastry crust gently to the dish. Leave a 1/2-inch lining and trim the excess pastry.
- In a bowl, mix all of the filling ingredients except the butter with a spoon. Place it into the center of the lined pie dish. Scatter the butter pieces on top.
- Take the second pastry sheet and place it evenly over the filling. Carefully seal the sides.
- Brush the top of the pie with the loosely beaten egg. Dust with the powdered sugar.
- Bake for 35 to 40 minutes or until the crust is golden brown.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy Your Cherry Pie
References
Trash
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Kitchen Safety 0:00
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Meet Our Experts
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Stacey Hicks
While growing up in a small town outside of Indianapolis, IN, Stacey Hicks started baking in her parents' kitchen and coming up with exciting recipes. When she was 15 years old, she moved out to Los Angles with her family and decided to pursue a career as a chef. She finished her education at the Culinary Institute and started her own catering company out of her home, working with friends, family and others who knew about her delicious cooking. After completing an internship at a local bakery, she became the pastry cook in a professional kitchen. She plans to open her own bakery one day to share her creations with the world.
Fast Facts
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Fact:
Chilling the pastry before baking is useful so the pastry will not shrink when baked
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Fact:
Whenever possible, use fresh cherries instead of canned ones
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Fact:
You can cut the leftover dough to cherry and leaf shapes and place it on top of the pie for decoration
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Fact:
Weave a lattice pattern on top of the pie to make more beautiful cherry pie
