The Classic Cherry Feeling

Sure! Here is a recipe for a classic cherry pie that will give you that delightful cherry feeling:

Classic Cherry Pie Recipe

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
• 1/4 to 1/2 cup ice water

For the Cherry Filling:

• 4 cups fresh or frozen tart cherries (pitted)
• 1 to 1 1/4 cups granulated sugar (adjust to taste)
• 1/4 cup cornstarch
• 1/8 teaspoon almond extract (optional)
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon milk or water

Instructions:

Making the Pie Crust:

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together. Avoid adding too much water; the dough should just come together when pressed.
4. Divide the dough into two equal parts, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preparing the Cherry Filling:

1. In a large bowl, combine the cherries, sugar, cornstarch, almond extract (if using), and lemon juice. Mix well and set aside.

Assembling the Pie:

1. Preheat the oven to 425°F (220°C).
2. On a lightly floured surface, roll out one disk of the dough to fit a 9-inch pie dish, allowing some overhang.
3. Transfer the rolled dough to the pie dish. Trim the edges, leaving about a 1-inch overhang.
4. Pour the cherry filling into the crust, spreading it evenly. Dot the filling with small pieces of butter.
5. Roll out the second disk of dough and place it over the cherry filling. Trim any excess dough, and crimp the edges to seal.
6. Cut several slits in the top crust to allow steam to escape. Alternatively, you can create a lattice crust.
7. Brush the top crust with the beaten egg wash.

Baking the Pie:

1. Bake the pie in the preheated oven for 20 minutes.
2. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
3. If the crust is browning too quickly, cover the edges with foil.
4. Remove the pie from the oven and let it cool on a wire rack before serving.

Enjoy your classic cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream!