Imen Dridi The Cherry Pie recipe by Alton Brown features a classic fruit filling that is encased in a light handmade pastry crust. A delightful delicacy that can be enjoyed with any meal and takes only 55 minutes to prepare.
Try More Alton Brown Recipes:
💗 Why You’ll Love This Cherry Pie Recipe:
- Balanced Sweetness: Perfectly sweetened sour cherries.
- Almond Twist: Unique flavor with almond extract.
- Clear Instructions: Easy-to-follow steps for success.
- Golden Perfection: A visually appealing, golden-brown finish.
❓ What Is Alton Brown’s Cherry Pie Recipe?
Alton Brown’s cherry pie is a delightful dessert featuring a flaky, homemade crust filled with a sweet and tangy mixture of pitted sour cherries, sugar, cornstarch, butter, and almond extract.
🍒 Alton Brown Cherry Pie Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 1 cup shortening, chilled
- ½ cup cold water
- 2 cups pitted sour cherries
- 1 ¼ cups white sugar
- 10 teaspoons cornstarch
- 1 tablespoon butter
- ¼ teaspoon almond extract
🥧 How To Make Alton Brown Cherry Pie
- In a bowl, whisk the flour with the salt. Use two knives or a pastry blender to cut in the shortening until the mixture looks like coarse crumbs.
- Add cold water and stir by hand until the dough forms a ball. Cut the dough in half and shape each half into a disk. Chill for 30 minutes to an hour after wrapping each disk in plastic.
- Press one disk of dough onto a 9-inch pie dish and roll it out into an 11-inch circular. Keep refrigerated until use.
- Reserve the extra dough disk for the top crust; roll it out into an 11-inch circle, place it on a baking sheet or plate, and chill it until needed.
- Turn the oven up to 190 degrees Celsius (375 degrees Fahrenheit). Preheat a baking tray in the oven.
- Toss the cornstarch, sugar, and cherries into a medium non-aluminum saucepan. Let the mixture sit for at least 10 minutes so the juices can start to release.
- Assemble and boil while stirring continuously over medium heat. Reduce heat to low and simmer for around 1 minute, or until juices thicken and turn translucent.
- Turn off the heat and mix in the butter and almond extract. Let filling cool to room temperature.
- Press the cooled filling into the pie crust. Place the top crust on top, seal by trimming and crimping the edges, and make steam ports.
- Bake on the prepared tray for 45–55 minutes until the crust is golden brown. Let it cool for a few hours before cutting.
💭 Recipe Tips
- Chilled Ingredients: Ensure shortening and water are well chilled for a flakier crust.
- Room-Temperature Filling: Allow the cherry filling to cool before assembling to prevent a soggy crust.
- Precise Thickness: Roll out crusts to 11 inches for an ideal balance of crust and filling.
- Steam Vents: Properly vent the pie with steam ports to avoid a soggy bottom.
🍧 What Pairs Nicely With Cherry Pie?
If you’re looking for something savory that combines well with cherry pie try vanilla ice cream, whipped cream, lemon sorbet, or any beverage such as coffee, tea, bourbon, or red wine.
🎚 How To Store Leftovers Cherry Pie?
- In The Fridge: Leftover cherry pie can be refrigerated for 3 to 4 days when kept in a sealed container or covered with plastic wrap.
- In The Freezer: You may freeze leftover cherry pie for up to 4 months after placing it in a freezer-safe bag. Let it thaw in the fridge before eating.
🥵 How To Reheat Leftovers Cherry Pie?
- Oven: Set the oven temperature to 350°F then arrange cherry pie slices in a baking dish and heat for 15 to 20 minutes, or until warm.
- Microwave: Spread cherry pie slices on a microwave-safe plate and heat on HIGH for 1 minute at a time, or until warmed.
FAQs
What is the best pie cherry?
Morello cherries are considered the best for pies, renowned for their intense tartness and vibrant flavor, elevating the overall taste of the pie.
What is the best thickener for cherry pie filling?
Cornstarch is the ideal thickener for cherry pie filling as it provides a clear, glossy texture that preserves the flavor of the cherries.
How do you keep the bottom crust of a cherry pie from getting soggy?
To keep a soggy bottom crust in a cherry pie, use crust dust by sprinkling 2 teaspoons into the crust as absorbs excess moisture and ensures a clear bottom.
Why was my cherry pie so watery?
Your cherry pie may be watery due to insufficient baking time, so be sure to bake it well to ensure a firmer filling.
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Alton Brown Cherry Pie Nutrition Facts
Amount Per Serving
- Calories 486
- Total Fat 22g
- Saturated Fat 5.4g
- Cholesterol 0mg
- Sodium 344mg
- Potassium 138.6mg
- Total Carbohydrates 69g
- Protein 5gg
Alton Brown Cherry Pie
Description
The Cherry Pie recipe by Alton Brown features a classic fruit filling that is encased in a light handmade pastry crust. A delightful delicacy that can be enjoyed with any meal and takes only 55 minutes to prepare.
Ingredients
Instructions
- In a bowl, whisk the flour with the salt. Use two knives or a pastry blender to cut in the shortening until the mixture looks like coarse crumbs.
- Add cold water and stir by hand until the dough forms a ball. Cut the dough in half and shape each half into a disk. Chill for 30 minutes to an hour after wrapping each disk in plastic.
- Press one disk of dough onto a 9-inch pie dish and roll it out into an 11-inch circular. Keep refrigerated until use.
- Reserve the extra dough disk for the top crust; roll it out into an 11-inch circle, place it on a baking sheet or plate, and chill it until needed.
- Turn the oven up to 190 degrees Celsius (375 degrees Fahrenheit). Preheat a baking tray in the oven.
- Toss the cornstarch, sugar, and cherries into a medium non-aluminum saucepan. Let the mixture sit for at least 10 minutes so the juices can start to release.
- Assemble and boil while stirring continuously over medium heat. Reduce heat to low and simmer for around 1 minute, or until juices thicken and turn translucent.
- Turn off the heat and mix in the butter and almond extract. Let filling cool to room temperature.
- Press the cooled filling into the pie crust. Place the top crust on top, seal by trimming and crimping the edges, and make steam ports.
- Bake on the prepared tray for 45–55 minutes until the crust is golden brown. Let it cool for a few hours before cutting.
Notes
- Chilled Ingredients: Ensure shortening and water are well chilled for a flakier crust.
Room-Temperature Filling: Allow the cherry filling to cool before assembling to prevent a soggy crust.
Precise Thickness: Roll out crusts to 11 inches for an ideal balance of crust and filling.
Steam Vents: Properly vent the pie with steam ports to avoid a soggy bottom.
