Homemade Flaky Cherry Pie - Crostata con Ciliege Fatta in Casa

Love What UEAT
Jul 13
4 min read

Updated: Jul 31

#recipe #cherrypie #cherrytart #homemadecherrypie #homemadepie #flakypie #summerdessert #picnicdessert #Christmasdessert #crostataciliege Spring & Summer Recipes

Summer is here and cherries are in season ! Let’s make 🍒 🥧!

Homemade cherry pie is a delicious and genuine fruit dessert that we prepare to welcome the summer, when cherries are at their sweetest !

A unique delicacy very simple to make, choreographic effect (due to the lattice technique) and exquisite result, to fall in love with at first bite !

Follow us as we prepare for you our version of this delectable homemade pie, sliceable with a thick cherry pie filling and a golden brown flaky crust.

INGREDIENTS: PIE CRUST - makes for one double crust 9”(23cm) pie

2 cups (500 ml) all purpose flour + extra for dusting work surface

3/4 tsp (4 ml) salt

1 cup (25O ml) Crisco vegetable shortening (for a butter flavoured pie crust use

butter flavoured Crisco)

1 egg 🥚

2 tbsp (30 ml) cold water

1 tbsp (15 ml) white vinegar

Plus one more egg for egg wash

OPTIONAL: Sprinkle of coarse, granulated or turbinado (raw) sugar

DIRECTIONS: PIE CRUST

1) In a large mixing bowl, combine flour & salt. Add in cut shortening.

2) Use a pastry cutter to work the shortening into the mixture until it resembles coarse crumbs.

3) Beat egg, water & vinegar together. Pour all the liquid into the flour mixture. Stir with a fork until mixture is well combined. You may finish it off by hand. NOTE: if dough is too sticky, add a bit more flour.

4) Divide dough in 2 pieces. One 2/3 piece (for the bottom crust) & the remaining 1/3 piece for the top strips. Wrap separately in plastic wrap. Place in the fridge until needed, in the meantime, let’s prepare the cherry filling

INGREDIENTS: PIE FILLING

7 cups (approx 980 g) fresh dark cherries (pitted & halved)

5 tbsp (40 g) cornstarch

1/4 tsp (1.5 g) salt

3/4 cup (150 g) sugar

3/4 cup - 1 1/4 cups (175 ml - approx 310 ml) water (depending on amount of juices

released from the cherries)

1/2 tsp (2.5 ml) vanilla extract

Juice of one lemon

Zest of one lemon

DIRECTIONS: CHERRY FILLING

1) Rinse cherries. Remove stems. Pit cherries with a cherry pitter. TO AVOID RED STAINED HANDS, we suggest wearing a pair of surgical gloves.

2) Cut cherries in half. This not only helps the baking process, it also ensures that no pit has been left behind.

3) In a large saucepan, over medium/low heat, add the cherries, cornstarch, sugar,salt, lemon juice & zest, vanilla extract & water. Bring to a slight bubbling. Stirring constantly. Lower heat to low. Simmer until juices thicken & become

translucent (approx 8-10 minutes). If your filling is too thick, add more water.

4) Remove from burner. Let cool to lukewarm.

TIP: To cool faster, pour the filling into a large raised dish.

DIRECTIONS: ASSEMBLING THE PIE - We are using a clear glass pie dish, this way we are able to check if the bottom crust is fully baked.

Oven temperature: 400F (205 C) for the first 20 minutes then Reduce temperature to 375F (190 C) for 35-40 minutes or until filling is bubbling & bottom and top of the pie is golden brown.

1) Preheat oven. Arrange rack on the bottom third of the oven. Prepare a baking sheet

lined with aluminum foil or parchment paper.

2) Dust your work surface & rolling pin with flour.

Roll out the 2/3 piece of dough into about a 13” (33 cm) disk. Needs to be about 1” (2.5 cm) over the edge of the pie dish.

3) Gently press the pie disk into your pie dish. Pour in the cherry filling.

4) Roll out the remaining dough. Using a pastry cutter, cut out about 1” (2.5 cm) strips.

5) Arrange 4 or 5 strips crosswise over the top of the pie. Pull back the necessary strips to weave 4 or 5 strips to make a lattice.

6) Trim the edges of the lattices. Fold the overlapping pie dough under the edge of the

pie dish.

7) Pinch together the edge of the bottom crust with the lattice strips. Crimp the edges, if you like.

8) Brush a thin layer of one beaten egg over the edge & every lattice, trying to avoid the cherry filling. The egg wash will give the pie a beautiful golden shine.

9) Sprinkle the edge and each lattice with your choice of sugar. Place on a lined baking sheet.

10) To prevent the edges of the pie crust from burning, cover with aluminum foil for the first 20 minutes of baking. Then remove the foil for the remainder of the baking.

11) Should the top of the pie be golden brown before finishing to bake, cover with aluminum foil & continue baking till the bottom crust is fully baked. This is why we use a glass pie dish. It allows use to make sure that the bottom crust is completely baked.

12) Cool completely before serving. Top the slices with a scoop of vanilla ice cream or a dollop of whipped cream.

13) If you need to refrigerate the cherry pie, the filling might solidify. To get the pie to it’s original looser texture, place the pie in a preheated 250F(120 C) oven for 15-20 minutes.

For a single slice, at 300F (150 C) for 10 minutes.