Save your fork and pass the pie – take time out for a slice of life, Southern Style and you can certainly have cherry on Thanksgiving and enjoy every bite!
Goodness knows, in the South, we don’t wait for a holiday to enjoy a slice of pie – but on holidays it should be your favorite pie – Right? Like they say, “Just save your fork and pass the pie.” Most food historians agree that this comfort food is America’s number one dessert. Everyone has a favorite, but who doesn’t like pie?
Certainly the pastry that nestles the sweet goodness must be equally divine!
Pie dough doesn’t fall into that “easy as pie,” category for everyone, but it should. A basic recipe and a few simple skills will ensure a flakey crust each and every time. Though completely from scratch baking of days gone by is all but a lost art form; the taste of the fresh ingredients, with no additives, is still unsurpassed. Never again will you have to reach for that frozen crust or ready-made pie to satisfy a craving. After all, homemade goodness and the taste of a slice of pie warm from the oven is something that money just can’t buy.
How to Make Cherry Pie in Star Crust
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Ingredients:
- 1 cup unsalted butter, cold and diced
- 2 and 1/2 cups of flour for all purposes
- 2 tablespoons granulated sugar, plus more for sprinkling
- 1 teaspoon of fine salt, divided
- 4 cups of cherries, pitted and drained (sweet or tart, canned or bottled), with 1/3 cup of the juice reserved
- 1 cup of granulated sugar, or adjust to taste
- 2 and 1/2 tablespoons of cornstarch
- 1 tablespoon of freshly squeezed lemon juice
- 1/2 teaspoon of pure vanilla extract
- 2 tablespoons of unsalted butter, chopped into small bits
- 2 tablespoons of cream, for brushing
Garnish:
- Vanilla ice cream or softly whipped cream
Directions:
- Start with the pastry: Combine the all-purpose flour, 2 tablespoons of sugar, and 1/2 teaspoon salt in a mixing bowl. Integrate the chilled butter by cutting it in until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Flatten into a disc, wrap, and chill for 1 hour.
- Roll out one portion of the chilled dough on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch pie pan, trim the excess, and refrigerate.
- For the filling: In a large bowl, toss the cherries with 1 cup sugar, cornstarch, 1/2 teaspoon salt, lemon juice, and vanilla. Stir in the reserved cherry juice. Let sit for 15 minutes, then transfer into the chilled pie crust. Dot with pieces of butter.
- Roll the remaining dough and cut out about 20 stars with a cookie cutter. Arrange these stars on the pie, ensuring the tips touch to form a seal.
- Brush the pie with cream and sprinkle with sugar. Bake on a parchment-lined baking sheet at 425°F for 15 minutes, then lower the heat to 350°F and bake for 25-35 minutes more, or until golden and bubbly.
- Cool on a wire rack and serve at room temperature, garnished with whipped cream or vanilla ice cream.
Can I use fresh cherries instead of canned or bottled cherries?
Absolutely! If you’re using fresh cherries, make sure to pit and prepare them before adding to the filling.
How do I prevent a soggy bottom crust?
You can brush the bottom crust with a thin layer of beaten egg white before adding the filling to create a barrier that helps prevent sogginess.
Can I freeze the pie for later?
Yes, you can freeze the unbaked pie before adding the top crust. When ready to bake, simply place it in the oven directly from the freezer and add a few extra minutes to the baking time.
What other designs can I use for the pastry topping?
Feel free to get creative! You can use heart-shaped, leaf-shaped, or even holiday-themed cutouts to personalize your pie.
Is there a gluten-free version of this recipe?
Certainly! You can substitute gluten-free flour for the all-purpose flour to make the pastry gluten-free.
Can I use almond extract instead of vanilla in the filling?
Absolutely, almond extract would complement the cherry flavor beautifully.
Cherry Pie in Star Crust
Ingredients
Pastry:
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoon sugar
- 1 cup butter chilled, and cut into 1 inch pieces
- 1/4 to 1/2 cup ice water
- Secrets to a good pie crust: chilled ingredients and chilled dough.
Cherry Filling:
- 4 cups pitted sweet or tart canned or bottled cherries drained with 1/3 cup cherry juice reserved
- 1 cup sugar or to taste
- 2-1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla
- 2 tablespoons butter cut in small pieces
Glaze:
- 2 tablespoons cream
- Sugar
- Garnish
- Softly whipped cream or vanilla ice cream
Instructions
Pastry:
- Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal." Add ice water drop by drop while machine is running (or you are mixing) just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds. Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.
- After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, while you roll out the remaining pastry and make the cherry filling. Meanwhile, remove the second round of pastry and roll it into a 12 inch circle. Using a 2-1/2 inch star cookie cutter, cut out about 20 stars.
- Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator. (I use two sizes of stars and made a pattern so you can make any pattern you want –hearts, Christmas trees, etc. or just top with double crust or lattice style, up to you.
Filling:
- Place the cherries in a large bowl. Add the sugar, corn starch, salt, lemon juice, vanilla, and gently toss to combine. Add the 1/3 cup reserved cherry juice. Let sit for about 10-15 minutes and then pour the mixture into the prepared pie shell and dot with the 2 tablespoons (of butter. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the cherries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the cream. Sprinkle with a little granulated white sugar.
- Place the pie on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 15 minutes and then reduce the oven temperature to 350 degrees. Continue to bake the pie for about 25 - 35 minutes or until the crust is a deep golden brown color and the cherry juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a foil ring.
- Place the baked pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature.
