[Music]
hi guys and Laura Vitaly you know this
episode of water in the kitchen I'm
gonna share with you how to make a
fabulous cherry pie I love cherry pie
you've been requesting here for a long
time I didn't have even a clue that I
didn't have this recipe up on Laura in
the kitchen which I don't know why since
it's so easy and it's basically like the
same thing as my blueberry pie just with
just a tiniest little bit of a
modification which I'll explain to you
in just a minute but right now a lotta
reason why you can get these dark sweet
cherries you gotta make cherry pie
so the ingredients for it super easy
simple you'll need lots of fresh
cherries I'll discuss this in a second
hey I say a pit found one and these are
pitted I've got some cornstarch bringing
it of sugar a very small touch of almond
extract a little bit of lemon you need a
tiniest bit of vanilla that's gonna be
the feeling like I said this is about
the same thing it's a filling for my
blueberry pie which is delicious I know
I did it a long time ago but it's worth
mentioning because it's just such a good
classic the only difference is I
substitute about a quarter teaspoon of
almond extract for the cinnamon that I
add in the blueberry pie and I know that
sounds crazy but it makes it really
delicious and it almost like enhances
the flavor of the cherries let's talk
pie crust now I just made a double layer
a double batch of my basic pie crust
recipe if you've been following me for
years you know that I make my standard
pie crust for pretty much any pie that
I'm gonna make from scratch if I'm using
homemade pie crust it's delicious it's
easy it's got um all-purpose flour a
little bit of salt some vegetable
shortening butter in ice water I mean a
double batch because I want to do a
lattice topping for the top and I just
placed I rolled one of the pieces out
and I place it in a buttered 9 inch deep
pie plate so that's ready to go all
right let's talk cherries I've got about
6 cups of pitted cherries here I'm going
to add the cornstarch and the sugar now
I like to use sweet dark cherries for
this but if you want to use the tart
like really ruby like red cherries then
you'll just need to add a little bit
more sugar it makes
no difference in terms of the outcome we
just need to add a little bit more sugar
I prefer the dark one but the world's
your pickle boo you need about six cups
of pitted cherries and I know you can't
measure them at the grocery store so
that's about two and a half pounds of
cherries and it works perfect every time
a little bit of vanilla a little squeeze
of lemon and all I'm gonna do get that
little baby out all I'm going to do is
just toss all of this together to make
sure that the cherries are well coated
in the mixture gorgeous now I have a
cherry pitter which I highly highly
suggest you get if you want to make
anything with fresh cherries because
otherwise it's such a pain I'm gonna see
if my awesome camera guy producer will
link it down below for you it's really
inexpensive but it saves you sanity and
I have two of them that I've had for
years and years and they're still
kicking a little bit of butter and I've
sort of put it in teeny-tiny little
pizzas and I'm just sort of scattering
that around like so ready I've got my
other piece of pie crust that I rolled
out and I just sort of cut it into 1/2
inch strips and we're gonna just do a
lattice topping so here's what I do I
just do all of my stripes going this way
I make this as absolutely easy as
possible I don't like anything too
complicated you guys know that so here's
what I think works best if you just do
them all in one direction just seal one
edge we're gonna go over anyway and then
you take every other right you have to
come the only way you can understand
this if is if you watch you take every
other and you sort of lift it like so
and then you put one under I hope that
makes sense right and then on your next
piece you'll flip the opposite so you'll
flip these two
and you put another piece under and
you'll just continue to do that until
you have your desired pattern time just
taking all of the excess dough off
please don't throw it away regroup it
pop it in the freezer and next time you
want to make a small pie or you need a
little pie crust for something you'll
have it ready and this because it's
unsweetened the pie crust you can use it
with like chicken pot pie or any any of
that so just take off any excess
beautiful right now we take a little bit
of egg wash which is just one egg beaten
with either a little bit of milk or a
little bit of water and I don't even
crimp it because I don't know if you can
see but my my pie plate is got a really
beautiful edge and so it kind of
automatically creates a form if you just
pinch it along the side so okay that
makes it easier for me I just make sure
to really brush this egg wash all over
it because it's gonna create a really
beautiful golden-brown crust and because
I'm going to just sprinkle a little bit
of sugar on top it will also help the
sugar sugar adhere to the pie crust so
what I'm gonna do is brush it like so
all over sprinkle the sugar over top of
the crust like so and then I'm gonna pop
this into the freezer for 15 minutes and
in the meantime while this stays in the
freezer for 15 minutes I'm gonna preheat
my oven to 425 oh alright it's been
about 15 minutes I've got my oven
preheated to 425 I've got a baking sheet
lined Barry disrespectful but it is my
timer telling me it's ready for this to
go in the oven I've got a baking sheet
lined with aluminum foil and that's
because I place my pike on the baking
sheet just in case anything will bubble
over then it'll catch on the baking
sheet and you can throw away a little
bit of foil and your oven isn't a
disaster so for 25 15 minutes after 15
minutes you lower the temperature to 350
for about 35 to 40 minutes or until
really golden brown and bubbly if the
top of your crust is getting
to dark way too fast then you can tent
it with some aluminum foil um it
shouldn't but you know what could happen
I'm gonna pop this in a few minutes
lower 35 to 40 how beautiful is this pie
I like to just dust the top with almost
sugar
remember for 25 15 minutes in lower the
temperature to 350 and it was in there
for about 45 minutes and it is
perfection
and it just smells wonderful you want to
make sure you've got it cool completely
because when it comes out of the oven
you'll notice that the cherry filling is
like bubbly which you want that but your
neck the need to make sure that that
cools and it sets you don't need me to
tell you that you need to serve this
with vanilla ice cream right but for
right now just a slice a sweet cherry
pad will do and as you let that kind of
quote the first place you know is a
cookie is the Cooke Street because by
having a metal my things come out so
good I mean look how perfect that is
nothing is using out it's absolute sheer
perfection
it holds unbelievably well and I love
see these whole cherries with a really
soft and see that soft and delicious you
know what that's what I'm all about
about that I'm about that life you know
I'm you know I might take this away from
me because I will eat the entire thing
and I'm not kidding that was profession
it's like actual like yummy cherry
flavor and the almond extract all it
does is it enhances a cherry like flavor
it's just it's phenomenal you will love
it go to laurainthekitchen.com has P
knocked it out of the park and if we
don't serve this with some vanilla ice
cream I'm gonna come over and I'll be
made good I'm expressing it but you just
got to do it get the recipe
you