Maes one 9" pie
While other cherry pies fat flat, this intense sweet cherry pie is bursting with fruity deliciousness! The perfect balance of sweetness and tartness with just the right amount of salt to awaken the palate.
The cherry flavor gets its intense boost with the addition of kirsch - a bone dry distilled cherry liquor. Paired with flaky butter crust, this will soon be one of your summer favorite recipes.
Intense Sweet Cherry Pie with Butter Crust
Buttery Pie Crust
9 oz all purpose flour
1/2 oz granulated sugar
1/2 tsp salt
3 oz cold unsalted butter, cut into 1/4" cubes
3 oz cold water
1 large egg yolk
Intense Sweet Cherry Pie Filling
2 lbs fresh, dark, sweet cherries, stems and pits removed
5 1/2 oz granulated sugar
1 oz cornstarch
1/2 tsp salt
1 1/2 oz fresh lemon juice
1/2 oz kirsch
1/4 tsp vanilla extract
1/8 tsp almond extract
Egg Wash
1 large whole egg
1 Tbsp water
Pinch of salt
Directions:
Preheat oven to 375F degrees. Adjust rack to the lower third position.
For Pie Dough: In a medium large bowl, combine the flour, sugar, and salt together. Rub the butter into the flour with your hands or a pastry blender, beyond the point of fine sand and is almost forming into a dough. In a small bowl, whisk together the cold water and egg yolk until combined. Pour the water/yolk into the pie dough mixture. Fold the liquid into the dough mixture until evenly coated. NOTE: Dough will be extremely sticky - this is normal. Divide dough into two even portions. With floured hands, form each portion into an evenly shaped disk. Wrap each dough portion with plastic wrap and chill for at least of 20 minutes. The flour will absorb all the excess moisture and become easier to roll out.
For Cherry Pie Filling: Place pitted, whole cherries in a large mixing bowl. In a small bowl, combine the sugar, cornstarch, and salt. In a separate small bowl, mix together the lemon juice, kirsch, vanilla and almond extracts. Toss the liquid gently into the cherries. Set cherries aside (DO NOT add sugar mixture yet. It will produce too much liquid while you roll out your pie dough)
Roll Pie Dough: Have a 9" standard depth aluminum pie pan ready to use. On a moderately floured surface, roll out one of the pie dough disks out to an 11" diameter circle. Transfer the rolled dough to the pie pan, leaving a 1" overhang, gently relax the dough into the pan.
Roll out second pie dough - Roll out to a 12" diameter. Set aside
If using a lattice top design: Using a pairing knife or pizza cutter, cut dough into even strips of dough. (Pictured is 18 strips, cut about 2/3" in width. If this is your first lattice top, use 8 strips, cut about 1 1/2" in width).
Toss Sugar Mixture into Cherries: Gently toss the sugar mixture into the cherries, until no white cornstarch/sugar is visible. Immediately, spoon and arrange cherries into the prepared pie pan, slightly doming them in the center.
Place the top crust over the cherry filling, making sure it's centered on a pie. If making a lattice pattern, place half the number of strips evenly over one direction of the pie. Place the remaining strips of dough so they cross the opposite direction.
Fold the top-crust under the bottom-crust. Crimp edge using your fingers or a fork to seal the crust together.
Make Egg Wash: Whisk together egg, water, and salt until thoroughly combined. Brush the top crust lightly and evenly. (You will NOT use all the egg wash)
Place the pie on a foil or parchment lined sheet pan to catch any over spill in the oven.
Place the pie into the oven. Bake for 60 to 70 minutes, until the entire pie is bubbling. Check on pie after 40 minutes, if pie is getting too dark, tent with aluminum foil.
Remove pie from oven and place on a cooling rack. Cool at least 3 hours, or until room temperature, to allow pie to set before serving. Serve with vanilla ice cream, if you so desire!
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