Maison de Kennedy

Sweet Cherry Pie

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 1.5 hrs

Ingredients

Filling

• 4 cups Pitted Fresh Cherries (about 2½ lbs unpitted)
• 4 tbsp Cornstarch
• ¾ cup Sugar (adjust to sweetness of your cherries)
• ⅛ tsp Salt
• Juice of ½ a Lemon
• Almond Extract
• 1 tbsp cold Unsalted Butter — cut into small bits

Pastry & Finish

• Pie Pastry (enough for a double-crust 9″ pie)
• 1 Egg — beaten with 2 tbsp water (egg wash)
• Coarse Sugar (for decoration)

Method

1. Preheat oven: 400°F (200°C).
2. Filling: Gently stir together the cherries, cornstarch, sugar, salt, lemon juice, and almond extract in a large bowl.
3. Bottom crust: Roll out half the chilled dough on a floured surface to a 13″ round. Place into a 9″ pie pan. Trim edges to a ½″ overhang.
4. Fill: Spoon filling into the crust, discarding the majority of pooled liquid. Dot the filling with bits of cold butter.
5. Top crust: Roll remaining dough to a 12″ round, drape over filling. Trim to 1″ overhang, fold under the bottom crust, press to seal, and crimp decoratively.
6. Finish: Brush egg wash over the crust, sprinkle with coarse sugar. Cut slits for steam vents.
7. Bake: 25 minutes at 400°F, then reduce to 350°F (175°C) and bake 25–30 minutes more until golden. Cool on a rack.

Notes

• It's work but worth it — made this in New Zealand when Thanksgiving just didn't hit the same. Cherry pies aren't very "Kiwi"!
• Adjust sugar to the sweetness of your cherries.
• Discard pooled liquid from the filling bowl to avoid a soggy bottom.

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