Grandma's Soothing Cherry Pie

🧂 Ingredients

• 1/2 cup unsalted butter
• 2.5 cup all purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 6 tbsp water

  iced
• 2 lb cherry

  pitted
• 3/4 cups sugar
• 1/3 cup corn starch
• 1 tbsp cinnamon powder
• 1 lemon zest
• 1 scoop ice cream

  vanilla
• 1 egg
• 1 tbsp sugar

  sanding

Instructions

• 1 In a bowl, tip ½ lb of unsalted butter (220 gr) into the 2 ½ cups of all purpose
  flour (300 gr)
• 2 Rub them together until the mixture looks like breadcrumbs
• 3 Add 1 tbsp of sugar, ½ tsp of salt and 5-6 tbsp of iced water
• 4 Knead the dough with hand gently until all ingredients are fully incorporated
• 5 Divide the dough into 2 ball and cool them in the refrigerator for about 30
  minutes to one hour. 
• 6 Place 2 lb of (1 kg) in a bowl
• 7 Add ¾ cups of sugar, ⅓ cup of corn starch, 1 tsp of cinnamon and zest from one
  lemon
• 8 Mix gently all ingredients until evenly moist
• 9 Take a single crust and roll it into a circle, that’s about 3 inches bigger than
  your pie form
• 10 Transfer it carefully in a wide pie form greased with butter and sprinkled with
  flour, then prick it with a fork
• 11 Cover the base of the pastry with baking parchment paper and then fill it with
  weight (rice, beans or whatever you have)
• 12 Bake for 15 minutes at 400°F( 200°C). Then remove the weight and return to the
  oven for another 5-10 minutes
• 13 When the base is ready, gently pour in the cherry filling
• 14 Take the second crust and roll it into same circle as the first one
• 15 Slice it into ten medium strips( about 1 inch each)
• 16 Weave a lattice top crust from dough strips
• 17 At the end crimp the edge of the pie crust
• 18 Prepare an egg wash by beating 1 egg with a pinch of salt. Brush with this
  mixture over the lattice crust and edges
• 19 Sprinkle the top of pie with about 1 tbsp of clear sanding sugar
• 20 Bake the Cherry Pie at 425°F for 20-25 minute
• 21 When time expires, take the pie out of the oven and let cool for about 20
  minutes before serving

Nutrition Info