Description
Ina Garten’s Cherry Pie is a traditional dessert that combines a flaky, buttery crust with a sweet and tart cherry filling. It is a perfect example of comfort food, embodying the rich flavors and textures that have made cherry pie a favorite dessert across generations. Ina Garten’s version is renowned for its simplicity and elegance, offering a delightful treat that is both satisfying and easy to make.
Ingredients
Scale
- For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 6–8 tablespoons ice water
- For the Cherry Filling:
- 5 cups pitted fresh cherries (or frozen cherries, thawed)
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
- Additional Ingredients:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Prepare the Crust: In a large bowl, mix flour, salt, and sugar. Add butter and blend until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Make the Filling: In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla. Stir until cherries are evenly coated.
- Roll Out the Dough: On a floured surface, roll out one disk of dough to fit your pie dish. Place in dish and trim the excess.
- Assemble the Pie: Pour cherry filling into the crust-lined pie dish. Dot with butter. Roll out the second dough disk and place it over the filling. Seal and crimp the edges, then cut slits to allow steam to escape.
- Prepare the Top Crust: Mix egg yolk and milk. Brush over the crust to give it a golden color.
- Bake: Place the pie in the preheated oven and bake for 50-60 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pie to cool completely on a wire rack before serving.