February 20th is National Cherry Pie Day! Celebrate with me, Kathey Raskin of Las Vegas, by trying my favorite cherry pie recipe. I know apple pie is the traditional American dessert, but cherry is a close second, which is funny when you consider that the first cherry pie was made for England’s Queen Elizabeth I. Traditionally this favorite dessert is made using tart cherries rather than sweet. Tapioca starch is the key to making your cherry pie turn out just right every time. Are you ready to get started? Let’s bake!
Crust
The secret to perfect crust: pastry flour.
Ingredients
3 cups pastry flour
1 tsp salt
1/2 cup shortening
1/2 cup butter
1/2 cup ice water
1 tbsp vinegar
Directions
Using a pastry cutter, cut cold butter and shortening into your flour, then mix in vinegar and ice water. Once these ingredients are well-mixed, you’re ready to roll your dough out. I prefer to roll my dough out on a pastry mat because it doesn’t stick, as this crust can be especially delicate. Don’t be afraid to get creative with the edges of your dough. I’ve included a video with ideas and instructions at the end of this post.
Filling
Getting the ratio of fruit to tapioca is critical if you want a pie that isn’t soggy.
Ingredients
6 heaping cups of pitted cherries
1/4 cup tapioca starch
1 oz fresh lemon juice
7 oz sugar
3/4 tsp kosher salt; for table salt
1 tsp almond extract
Directions
Mix all ingredients in a large bowl, then pour into your prepared crust. Decorate your top crust however you’d like. Put the pie back into the refrigerator for approximately 30 minutes, or until it’s completely chilled. Bake in an oven that has been preheated to 400°F.
You’ll love this easy pie crust tutorial!
Check out these easy and unexpected ways to decorate your pie crust edges.
