Cherry Pie

Ingredients:

For the Cherry Filling:

* 4 + 1/2cups Pitted Cherries

* 1/4cup Water

* 2/3cup Granulated Sugar 

* 1/4cup Cornstarch 

* 1/2tsp Lemon Juice 

For the Pie Crust:

Option 1: 2 Premade Store bought Pie crusts + puff pastry for the top of the pie. 

Option 2: Food Processor method 

* 2 + 1/2cups All Purpose Flour 

* 1tsp Salt 

* 1tbsp Granulated Sugar 

* 1cup Unsalted Butter cutin to cubes, very cold but not hard 

* 8tbsp Ice water

Directions:

1. First make the cherry filling, by combining the pitted cherries and 1/4cup off water in a pan, on low -medium heat. Mix as it cooks gradually for 5-8 minutes. 

2. Add in the sugar and mix gently letting it cook for another 4 minutes or so. At this point mix the cornstarch with a 1/4cup of cold water in a glass. Mix well and pour into the cherry mixture in the pan over medium heat. Stir well, as the mixture will start to thicken. At this point add in the lemon juice as you stir well. Take off the heat and leave to cool. Can be stored for 3-4 days in an air tight jar (once cooled fully). 

3. To make the pie crust, add 1 + 1/2cups of the all purpose flour, salt and sugar to the food processor and pulse 3 times. Add in the cubes of butter and process until the flour is fully coated, and the dough starts to form. Scrape the sides of the bowl, and add in the remainder of the flour. Pulse 4-5times until the mixture looks combined and crumbly.

4. Transfer the mixture to a bowl, and start by adding 4 tablespoons of the ice water. Mix by pressing down with a spatula until the mixture starts to stick together. If you feel it is too dry and the flour still feels crumbly, add in more tablespoons of water up to a maximum of 8tbsp. Bring the dough together and move to a work surface. Cut the ball of dough into two. Press each ball into a disk, and place the disk in saran wrap. Wrap the dough disks and chill in refrigerator for 1 hour. 

5. When you are ready to make the pie, grease a pie dish. Lightly flour a surface and unwrap one of the disks. Roll out the disk until it has been thinned out and can be placed in the pie dish to line the bottom of the dish. Cut the excess dough from the sides. Pre heat oven to 400degrees. 

6. Scour the bottom of dough in the pie dish with a butter knife (approximately 4-5 mini slits). This is so that the heat can escape the pie crust as it starts to bake. Add the cherry filling into the pie crust. 

7. Roll out the second dough disk, until rolled into a rectangular sheet of dough. Cut 1/2inch - 3/4inch strips of dough and cover the top of the pie, weaving into a pattern of your choice. Brush the top of the pie with some milk, using a pastry brush. 

8. Bake at 400degrees for 36-42 minutes. Baking time will vary depending on individual ovens. The pie is ready when the pie crust is browning and flaky. Take out of the oven and leave on a wire rack to cool. 

9. Best served with ice cream!   

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