Black Cherry Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (or lemon juice)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g fresh black cherries, pitted (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water for egg wash</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Cherry pitter</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust: In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar in a small cup. The vinegar prevents the formation of too much gluten, ensuring a tender crust. Gradually add this liquid to the flour mixture, stirring with a fork until the dough just starts to come together. You may not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a disk, wrap in cling film, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for a flaky texture as it keeps the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently toss the pitted cherries with sugar, cornstarch, salt, lemon juice, almond extract, and cinnamon until evenly coated. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) with a baking sheet inside. This hot surface will help cook the bottom crust properly. Remove the larger dough disk from the refrigerator and let it sit for 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the larger disk into a circle about 30cm (12 inches) in diameter and 3mm (1/8 inch) thick. Work from the center outward, rotating the dough occasionally to ensure even thickness. If the dough becomes too soft or sticky, briefly return it to the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the dough to your pie dish by draping it over your rolling pin. Gently press it into the corners without stretching (stretching causes shrinkage). Trim the edges leaving about 2cm (3/4 inch) overhang. Refrigerate while preparing the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disk of dough to a similar thickness. For a lattice top, cut into 2.5cm (1-inch) strips using a pastry wheel or knife. For a solid top, keep the circle intact and cut a few decorative vents.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the cherry mixture into the chilled bottom crust. The filling should form a slight mound in the center. Don't leave behind any juices or sugar mixture in the bowl – these contain your thickeners.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For a lattice top, lay half the strips across the pie in one direction. Fold back every other strip halfway, then place a perpendicular strip across the unfolded strips. Return the folded strips to their original position. Repeat this weaving process until the lattice is complete. For a solid top, simply drape the dough over the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Trim excess dough and crimp the edges by pinching the dough between your thumb and forefinger to create a decorative edge. Brush the top with egg wash for a golden finish, and sprinkle with coarse sugar for sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F), then reduce temperature to 175°C (350°F) and continue baking for 30-35 minutes until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting period is crucial as it allows the filling to set properly. A pie cut too soon will be runny. For the cleanest slices, refrigerate for 1-2 hours after cooling, then bring back to room temperature before serving.</li></ol>