Bing Cherries, with their deep garnet color, smooth shiny and firm flesh & sweet indulgent taste have never failed to delight me. What better than the Classic Cherry Pie Recipe to relish the flavor of this delectable fruit this summer?

Summer Desserts – Classic Cherry Pie

Who doesn’t love a fresh cherry pie?

Image via: Saharisha – Live Journal

Cooking Time: 2hrs 55 mins

Makes: 1 Pie

Ingredients

For The Filling

6 cups of Bing Cherries
2 tbsp quick-cooking Tapioca
4 tbsp butter
3/4  cup sugar
1/4 tsp salt
1/4 tsp almond extract
1/2 tsp vanilla extract
A little water

For The Pie Crust

3 1/4 cup flour
1/4 cup sugar
1 tsp salt
3 diced sticks of cold butter
1 tbsp white/cider vinegar
1/3 cup ice cold water
A plastic wrap

Classic Cherry Pie recipe

Image via: Inspired Taste

Directions

For The Filling

1. The cherries need to be halved, pitted and mixed with tapioca, sugar, salt, almond extract, vanilla extract and 2 tbsp water.
2. Top it with butter and keep aside.

For The Pie Crust

1. In a food processor, mix flour, sugar and salt.
2. Add 1 stick of cold butter into the the food processor and mix again.
3. And yet again adding 2 more sticks of cold butter. The mixture should resemble a coarse meal.
4. Add vinegar into the food processor over the prepared mix and gradually add 1/3 cup of ice cold water, mixing the ingredients into a dough.
5. Take the dough out of the food processor, place it on a flat surface and work on it with your hands. Take care not to overwork it; small bits of butter should be visible!
6. Place the dough on the plastic wrap, roll into a 1” thick disk and wrap the contents in the plastic wrap.
7. Refrigerate for an hour.

Bringing It All Together

1. Divide the refrigerated dough into 2 parts.
2. Roll out the first one on a lightly floured surface, into a 12” disk, to about 1/8” thickness.
3. Roll in onto a rolling pin and spread it out on a 9” glass pie plate, letting the extra hang over the edges.
4. Add the filling.
5. Roll out the remaining dough and place it on the filling.
6. Press the dough edges together, sealing the unbaked pie. Keep about 1”overhang and trim the remaining.
7. Pinch the overhang to seal further.
8. Pre-heat your oven to 450°
9. Meanwhile, wrap a wide, oiled band of foil on the pie edges to protect the crust and make slashes on the top. Chill the pie for about 30 mins.
10. Bring the oven to 400°, bake the pie for 30 mins.
11. After 30 mins, remove the foil from its sides, brush the crust with cream and sprinkle some sugar on it.
12. Bake again for 30 mins or till the crust turns golden brown.
13. Take the pie out of the oven, cool it, slice it and enjoy.

A scoop of vanilla ice-cream could to wonders as an accompaniment or you can savor the cherry pie alone and feel its crusty texture just melt in your mouth. Go ahead and pick up your slice!

For more dessert ideas on Stagetecture, click here.