thepioneerwoman
Cherry Pie
Ree Drummond's classic cherry pie recipe gets a boost from one surprising ingredient. Here's why she adds balsamic vinegar to the sweet-tart filling.
👥 8 Servings⏱️ Prep & Cook: 5h⏳ Prep: 50 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●spatula
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Step
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For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to ⏱️ 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar, and salt. Stir gently to combine.
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Step
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Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the refrigerator until you need them.
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Step
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For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about ⏱️ 5 minutes. Stir in the balsamic vinegar and cook for ⏱️ 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to ⏱️ 3 minutes. Remove from the heat, transfer to a shallow bowl, and let cool completely, about ⏱️ 30 minutes. Cover and refrigerate until ready to use.
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Put a rack in the lowest position of the oven and preheat to 375°F. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over.
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Lift the dough into a 9-inch pie plate (not deep-dish) and gently press it against the edges of the plate. Fill with the cooled cherry filling.
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Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar.
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Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about ⏱️ 1 hour ⏱️ 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool completely, at least ⏱️ 3 hours, before slicing. Serve with ice cream.
Nutrition Facts
calories
721 Calories
fat Content
39 g
fiber Content
3 g
sugar Content
47 g
sodium Content
399 mg
protein Content
7 g
trans Fat Content
3 g
cholesterol Content
93 mg
carbohydrate Content
86 g
saturated Fat Content
16 g
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