How to Make CLASSIC CHERRY PIE with the BEST CRUST

– Hey everyone it’s Natasha,
of Natashaskitchen.com,
and today we are making a classic, juicy,
loaded cherry pie and I love cherries.
So, I don’t know how I’m
gonna have enough self-control
for the taste test.
We’ll see what happens.
All right, let’s get started.
We already have our easy pie crust done
and chilling in the refrigerator,
so we’re gonna get started
on the cherry pie filling.
You’ll need six cups of sweet cherries.
Use a cherry pitter like this one
to make sure you get
rid of every cherry pit.
And I pit in the sink,
so I don’t get splattered
with cherry juice.
Stir one tablespoon of fresh lemon juice
into the cherries.
Now, in a separate bowl,
whisk together three-fourths cup of sugar,
five tablespoons of corn starch,
and half a teaspoon of cinnamon.
(upbeat music)
Gently stir that into the cherries,
mixing it together until evenly moistened.
(upbeat music)
You can stop stirring
when you no longer see
any white corn starch.
Then set the filling aside.
Our dough has been chilling
in the refrigerator
for one hour and it’s ready to use.
Unwrap the first disc.
And on a lightly floured surface,
roll it out ton a 13 inch diameter circle.
This is our favorite pie crust
and I will link to it in the notes.
Despite my drama it really is easy to use,
easy to roll out,
and perfect for just about any pie.
Here’s my trick for easily
transferring a pie crust.
Simply roll the crust
onto your rolling pin,
then unroll it in your pie pan.
And you do want to see a one-inch overhang
at the edges of the pan.
Which will help you make a
really pretty edge later.
Pour all of the filling
and the accumulated
juices into the pie pan.
Spread the cherries
evenly then dot the top
with about a tablespoon
of diced cold butter.
Set that aside and again on
a lightly floured surface,
we’re gonna roll out
that second pie crust.
We’re only rolling this
crust to a 12-inch diameter.
I found that it’s easiest
to cut these strips
with a simple pizza cutter.
Cut about 10 one-inch strips of dough.
Place five strips of dough
horizontally onto your pie pan.
Place the longer strips in the center,
and the shorter ones toward the edges.
Fold back the second and
fourth strips half-way.
And place a long vertical
strip of dough in the center.
Fold the strips back over the new line
then fold back the alternate strips.
Continue adding and alternating strips.
Then switch to the other half
until the lattes is complete.
Tuck in the excess pie
dough all around the edges.
Now to create a beautiful
crimped or scalped pie crust
all you need is three fingers.
Push the dough in with one hand
and pinch around it with the other.
Go all the way around the edge.
Also gently pat down
and flatten the edges,
so they don’t brown too quickly.
Preheat your oven to 425 degree Fahrenheit
and usually while it’s preheating,
I’ll pop my pie into the
freezer for about 15 minutes.
Just before baking, quickly mix together,
one egg and one tablespoon
of milk or butter.
Brush the top generously
with that egg mixture.
And sprinkle with coarse sugar.
Bake in the lower third of your oven
at 425 degrees Fahrenheit for 25 minutes.
Place foil or a baking
sheet under your pie.
Reduce the heat to 350 degrees Fahrenheit.
And continue baking for
another 30 to 35 minutes
or until thick cherry juices
are bubbling through the crust.
(laughs)
Oh my, my, my, give me some of that pie.
Oh, yum, it’s still bubbly hot
and delicious, right out of the oven.
And you do want to let it cool down
until it’s almost room temperature,
so the juices thicken up
and it’s gonna be much easier to slice.
So, we’re gonna give this
a little bit of time.
(upbeat music)
All right that is just barely warm,
but I can not wait any longer.
So, we’re gonna go right
into this taste test.
Okay, big generous slice for me.
Okay, whoa, that’s a really big piece.
(laughs)
I deserve it.
Oh, wow, and that flakey,
amazing crust, is the best.
And I’ll leave a link to this crsut,
it’s an all-butter pie crust.
So, cherry juices have
thickened up nicely.
I should get my plate ready.
I was gonna make a big hop.
Oh, that’s what I’m talking about.
Okay, and I don’t mean to be extra cruel,
or make you guys super jealous,
but I have something else in
mind of for this taste test.
Because you can’t have a cherry pie
without some vanilla ice cream.
Oh, next-level.
I’m telling you.
Okay, big scoop, big scoop. Yum.
And if the pie is still a little bit warm,
the ice cream starts to melt over it.
(laughs)
Okay, I really don’t mean to
make you guys totally jealous.
It’s just happens, naturally.
Here we go.
(upbeat music)
Seriously the combination
of that butter flakey crust,
and that juicy cherry filling is like–
(laughs)
All my pie dreams are
coming true right now
and then of course, I
have to have another bite,
with some ice cream.
Look at that, it’s already
melted a little bit.
I’m sorry you have to watch this.
(laughs)
Mmmm, my head is swimming right now.
This is so so delicious.
It totally taste like summer.
Oh, and it’s just the best
with sweet summer cherries.
And you can even use frozen
cherries in winter season,
so you can enjoy this pie all-year long.
That’s what I’m talking about.
Hey before you guys go,
make sure you check out
our most popular pie crust,
it’s an all-butter pie crust,
the same one we used in this recipe,
right over there,
and check out our
scrumptious blueberry
pie right down there.
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Thanks for watching.