Fresh Cherry Pie Recipe
There's no better sign that summer has arrived than the start of cherry season. This easy cast iron skillet pie recipe can be made with frozen or canned cherry pie filling, but we recommend fresh cherries in season for the best taste. The pie crust recipe can be used with almost any pie filling of your choice.
Sour Cherry Pie
No. 8 Lancaster Cast Iron skillet
Pastry cutter or food processor
2 1/2 cups all-purpose flour
1 tsp salt
2 tbs sugar
3/4 cup unsalted butter (chilled)
1/2 cup shortening
8 tbsp ice water
Egg Wash (optional)
1 tbsp heavy cream
1 egg yolk
8 cups of sour cherries
1/2 cup sugar
6 tbsp corn or potato starch mixed with an equal amount of cold water
1. In a bowl or food processor, mix the flour, salt, and sugar for making the pie dough.
2. Cut the butter into the dry ingredients in thirds, mixing each time. If using a food processor, pulse at least 6 times for each third. Alternatively, use a pastry cutter if mixing by hand. The butter should be chopped into small chunks when completed.
3. Begin to mix the ice water into the dough (be sure not to include any ice). Pour half of the ice water into the food processor or bowl and mix well (pulse one or two times). Continue adding a tablespoon of ice water and mixing until the dough holds together when pinched (too much water will cause the dough to become tough).
4. Split the dough and knead into two balls, one slightly larger than the other. Be careful not to over-knead the dough, making it tough. Refrigerate the dough for at least 60 minutes (up to 24 hours).
5. Prepare pie filling in advance by heating cherries in a pot over medium-low heat. Add sugar and mix thoroughly. When the cherries begin to bubble, slowly add starch/water mix, pouring from a mug or measuring cup into the cherries, stirring constantly (be sure that the starch/water is well mixed right before using). Chill the tart cherry pie filling in the refrigerator before using it.
6. When ready to make the pie, remove the dough from the refrigerator about 5 minutes before rolling. Roll the larger ball with a rolling pin until the dough is about 1/8 inch thick in a rounded shape (flour the underside of the dough to keep it from sticking to your work station). After placing the bottom crust into a No. 8 Lancaster cast iron skillet, remove excess pie dough to within 1/2 inch of the lip of the skillet. Pour the chilled cherry pie filling into bottom crust, filling to within 1/4 inch of the top of the skillet.
7. Remove the second ball of dough from the refrigerator 5 minutes before rolling. After rolling the dough to a 1/8 inch thickness, use a lattice cutter to create lattices that are about 1/2 inch thick. You will need 10 strips of dough to cover your pie. After placing the strips of dough across the sour cherry pie filling, remove excess dough and pinch the top of the pie dough to create a beautiful upper crust.
8. (Optional) Mix the heavy cream and egg yolk with a fork in a cup. Brush the egg wash onto the top of the crust with a pastry brush. This will give your fresh cherry pie a nice finish.
9. Place the pie in an oven pre-heated to 425°F. Bake for 40-50 minutes or until the crust has turned golden brown. Allow your sour cherry pie to cool down before serving. Enjoy!