The Best Cherry Pie Recipe for Thanksgiving
The centerpiece of Thanksgiving in the United States and Canada is Thanksgiving dinner (unofficially called turkey dinner), a large meal mainly focused on a large roast turkey. Thanksgiving is one of the loveliest and most popular events in the United States.
In addition to attending church services, Thanksgiving dinner has remained a central part of the celebrations since its early founding in North America. A Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with sour cherries rather than sweet cherries. Morello cherries are among the most common cherries used, but other varieties, such as the black cherry, may also be used. Cherry pie is associated with Europe and North America and is mentioned in the lyrics of American folk songs such as Billy Boy and another song by Warrant. Due to the cherry harvest in midsummer coinciding with Canada Day on July 1 and Independence Day on July 4, cherry pie is often served on these holidays. It is also associated with the celebration of Washington's Birthday because of the legend of young Washington's honesty regarding the felling of a cherry tree. Cherry pie is often eaten with whipped cream or ice cream. A typical preparation tradition in the United States is to decorate the crust with ornate pastry patterns.
Are you hosting this year's Thanksgiving feast for your loved ones? This much-awaited and arguably the most essential dinner of the year brings a long to-do list. Between perfecting your turkey roast recipe, planning and preparing the sides, and stuffing, you can not forget baking your family's favorite cherry pie.
Cherry Pie Recipe
This simple homemade cherry pie is a favorite in our family! The filling is effortless to make, and you can use either sweet or sour cherries. Here are the instructions on how to make it perfect.`
- Pie dough or crust recipe for 2 crust pie
- 5 cups pitted and stemmed dark fresh sweet or sour cherries (that's about 2 pounds of whole unpitted cherries)
- 3/4 cup (150 g) granulated sugar for sweet cherries or 1 cup (200 g) for sour cherries
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 tablespoons freshly squeezed lemon juice for sweet cherries, or 1½ teaspoons for sour cherries
- Grated zest from 1/2 lemon
- ½ teaspoon vanilla extract
- ½ teaspoon Kirsch, optional
- 2 tablespoons unsalted butter, cut into mini cubes
- Cream or milk for brushing the top crust
- Coarse or granulated sugar, for sprinkling
Step 1: Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer it to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
Step 2: Make the cherry filling: In a medium plastic bowl, mix sugar, cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, and Kirsch and combine. Set aside for 10 minutes.
Step 3: Preheat the oven to 425F. Line a baking sheet with parchment paper and place it in the lower third of the oven.
Step 4: Spread cherry filling in an even layer onto pie crust and dot with butter on top. Place the second crust over the filling. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. Brush the crust with a thin coating of milk or cream, then sprinkle with sugar.
Step 5: Bake for 15 minutes, then reduce heat to 375F and continue baking until the crust is golden brown and juices are bubbling through the slits, about 40-50 minutes longer. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
Step 6: Allow pie to cool for at least 4 hours before serving to set the filling. Store pie in the fridge for up to 3 days.
Step 7: Serve warm or at room temperature.
As we have already said, two types of cherries can be used to make a cherry pie, sweet or sour, with many variants. The cherry used will affect how much sugar is added to the cherry filling. Be sure to adjust the amount of sugar and clean the stones. Along with cherries and sugar, add thickening juice, a little salt to emphasize the taste of cherries, a little vanilla extract, and lemon juice. Finally, when it is baked, leave the pie to cool.
This cherry pie from hanging and shaking leaves everyone breathless! No one can resist the harmony of this heavenly sweet, sweet, sour-sweet filling and golden brown crust! It is an indispensable part of every celebration, and everyone adores it!
Voila! And have a happy, happy, happy Thanksgiving!
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