hey everyone it's natasha natashas
kitchen calm and today we are making a
classic juicy loaded cherry pie and I
love cherry so I don't know how I'm
gonna have enough self-control for the
taste test we'll see what happens
alright let's get started we already
have our easy pie crust done and
chilling in the refrigerator so we're
gonna get started on the cherry pie
filling you'll need 6 cups of sweet
cherries use a cherry pitter like this
one to make sure you get rid of every
cherry pit and I pit in the sink so I
don't get splattered with cherry juice
stir 1 tablespoon of fresh lemon juice
into the cherries now in a separate bowl
whisk together 3/4 cup of sugar 5
tablespoons of cornstarch and half a
teaspoon of cinnamon gently stir that
into the cherries mixing it together
until evenly moistened you can stop
stirring when you no longer see any
white cornstarch then set the filling
aside our dough has been chilling in the
refrigerator for 1 hour and it's ready
to use unwrap the first disc and on a
lightly floured surface roll it out to a
13 inch diameter circle this is our
favorite pie crust and I will link to it
in the notes despite my drama it really
is easy to use easy to roll out and
perfect for just about any pie here's my
trick for easily transferring a pie
crust simply roll the crust onto your
rolling pin then unroll it in your pie
pan and you do want to see about a 1
inch overhang at the edges of the pan
which will help you make a really pretty
edge later pour all of the filling and
the accumulated juices into the pie pan
spread the cherries evenly then dot the
top with about a tablespoon of diced
cold butter set that aside and again on
a lightly floured surface we're gonna
roll out that second pie crust
we're only rolling this crust to a 12
inch diameter I've found that it's
easiest to cut these strips with a
simple
pizza cutter cut about ten 1-inch strips
of dough place five strips of dough
horizontally onto your pie pan place the
longer strips in the center and the
shorter ones towards the edges fold back
the second and fourth strips halfway and
place a long vertical strip of dough in
the center fold the strip's back over
the new line then fold back the
alternate strips continue adding and
alternating strips then switch to the
other half until the lattice is complete
tuck in the excess pie dough all around
the edges now to create a beautiful
crimped or scalloped pie crust all you
need is three fingers push the dough in
with one hand and pinch around it with
the other go all the way around the edge
also gently pat down and flatten the
edges so they don't Brown too quickly
pre-heat your oven to 425 degrees
Fahrenheit and usually while it's
preheating I'll pop my pie into the
freezer for about 15 minutes just before
baking quickly mix together 1 egg and 1
tbsp of milk or butter
brush the top generously with that egg
mixture and sprinkle with coarse sugar
bacon the lower third of your oven at
425 degrees Fahrenheit for 25 minutes
place foil or a baking sheet under your
pie reduce the heat to 350 degrees
Fahrenheit and continue baking another
30 to 35 minutes or until thick cherry
juices are bubbling through the crust oh
my my give me some of that pie Oh YUM
it's still bubbly hot and delicious
right out of the oven and you do want to
let it cool down till it's almost room
temperature so the juice is sticking up
and it's gonna be much easier to slice
so we're gonna give this a little bit of
time
all right that is just barely warm but I
cannot wait any longer so we're gonna go
right into this taste test okay big
generous slice for me okay whoa that's a
really big piece
I deserve it oh wow
and that flaky amazing crust is best and
I'll leave a link to this crust it's an
all butter pie crust so cherry juices
have thickened up nicely wait I should
get my plate ready I'm just gonna make a
big hop okay that's what I'm talking
about
okay and I don't mean to be extra cruel
or make you guys super jealous but I
have something else in mind for this
taste test because you can't have a
cherry pie without some vanilla ice
cream oh ho ho
next level I'm telling you okay
thanks scoop beg scoop and if the pie is
still a little bit warm the ice cream
starts to melt over it oh okay I really
don't mean to make you guys totally
jealous it-it's just happens naturally
here here we go
[Music]
seriously the combination of that
buttery flaky crust and that juicy
cherry filling is like hmm
all my dreams are coming true right now
and then of course I have to have
another bite with some ice cream
look at that it's already melted a
little bit I'm sorry you have to watch
this my head is swimming right now so so
delicious it totally tastes like summer
oh and this is the best with sweet
summer cherries and you can even use
frozen cherries in winter so you can
enjoy this pie all year long that's what
I'm talking about
hey before you guys go make sure you
check out our most popular pie crust
it's an all butter pie crust same one we
use in this recipe right over there and
check out our rhombus blueberry pie
right down there and before you go make
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