Cherry Pie

• 250 g flour
• 227 g shortening
• 120 ml cold water
• pinch of salt
• 1 jar (about 2 cups /500 ml ) pitted sour cherries
• 45 ml cornstarch
• 200 g sugar
• 14 g butter
• 3 ml lemon juice
• 10 g lemon rind
• 1 ml almond extract
• pinch of salt

Mga Tagubilin

1. Pie Dough

   1

   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.

2. 2

   With the mixer running, add cold water. Don't over-mix at this point. Mix only for about 5–10 seconds until just combined.

3. 3

   Remove the pie dough, press it into a 6–7 inch (15–18 cm) 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.

4. 4

   Cut the dough into two portions, wrap it in plastic, and refrigerate for at least 2 hours.

5. Cherry Filling

   5

   To make the filling: drain the cherries well and place them into a bowl. Reserve the cherry juice for drinking or another recipe.

6. 6

   Add sugar, cornstarch, lemon juice, lemon peel, and a pinch of salt to the bowl with the cherries.

7. 7

   Let sit at room temperature for 30 minutes to an hour.

8. 8

   Drain the juices into a medium-sized pot. Over medium heat, reduce the liquid until thickened, constantly stirring, for about 5 minutes. Think of canned cherry filling – that's about the consistency you are looking for.

9. 9

   Once the desired consistency is reached, remove from heat and stir in butter and almond extract, stirring vigorously.

10. 10

    Add the reduced cherry juice to the bowl with the reserved cherries and mix gently.

11. 11

    Place plastic wrap directly against the cherry filling to prevent a film from forming at the top.

12. 12

    Cool in the fridge until needed.

13. Assembly & Baking

    13

    Preheat the oven to 375°F (190°C). Set the oven racks to the lower third of the oven.

14. 14

    Roll one of your pie dough portions into a 10-inch (25 cm) circle on a lightly floured surface. Gently move it into your pie dish.

15. 15

    Fill with the cooled cherry filling.

16. 16

    Roll the remaining pie dough portion into another 10-inch (25 cm) circle and place it on top of the pie.

17. 17

    Pinch the edges together and ensure there are no gaps for the filling to ooze out.

18. 18

    Crimp the edges of the pastry.

19. 19

    Cut 6–8 vents at the top of the pie for the steam to escape.

20. 20

    Refrigerate the pie for 15–30 minutes.

21. 21

    Bake in the preheated oven for 50–60 minutes until the filling is firm and the pastry is golden brown. The internal temperature should reach 200–205°F (93–96°C) in the centre of the pie.

22. 22

    Let cool completely, slice, and enjoy!