Cherry Pie

Directions

• Making the Pie Dough:
• Add flour, a pinch of salt, and shortening to the bowl of your stand mixer. Mix with a paddle attachment until large crumbs form. You can also do this with a pastry cutter or a fork.
• With the mixer running, add cold water. Don’t over-mix at this point. Mix only for about 5-10 seconds until just combined.
• Remove the pie dough, press it into a 6-7 inch circle and fold it gently like an envelope. Your folding strategy doesn’t matter, but doing this will make the pastry flakier and add more layers.
• Cut the dough into two portions, wrap it in plastic, and refrigerate for at least 2 hours.
• Preparing the Filling:
• To make the filling: drain the cherries well and place them into a bowl. Reserve cherry juice for drinking or another recipe.
• Add sugar, cornstarch, lemon juice, lemon peel, and a pinch of salt to the bowl with cherries.
• Let sit at room temperature for 30 minutes to an hour.
• Drain the juices into a medium-sized pot. Over medium heat, reduce the liquids until thickened, constantly stirring, for about 5 minutes. Think of canned cherry filling – that’s about the consistency you are looking for.
• Once the desired consistency is reached, remove from heat and stir in butter and almond extract, stirring vigorously.
• Add the reduced cherry juice to the bowl with reserved cherries and mix gently.
• Place plastic wrap directly against the cherry filling (to prevent the film from forming at the top.)
• Cool in the fridge until needed.
• Assembling the Pie:
• Preheat the oven to 375 degrees Fahrenheit. Set the oven racks to the lower third of the oven.
• Roll one of your pie dough portions into a 10-inch circle on a lightly floured surface. Gently move it over your pie dough dish.
• Fill with cooled cherry filling.
• Roll the remaining pie dough portion into another 10-inch circle and place it on top of the pie.
• Pinch the edges together, and ensure no gaps for the filling to ooze out.
• Crimp the edges of the pastry.
• Cut 6-8 vents at the top of the pie for the steam to escape.
• Refrigerate the pie for 15-30 minutes.
• Bake in preheated oven for 50-60 minutes until firm and golden brown.
• Let cool completely, slice, and enjoy!