Alicia Hitchcock of Brea’s Alicia’s Cookery and Catering visited Cathy Thomas’ kitchen recently and made this delicious looking cherry pie. Check out this video to watch the recipe unfold and learn helpful techniques from these cooking experts!
Read on for the full recipe for the pie crust and filling…
Alicia’s Pie Crust
This recipe doubles easily, freezes well, and may be made up to a month in advance. If blind baking your crust, fill with pie weights and bake at 400 degrees for 10 to 12 minutes. Yields two 10-Inch disks for 1 double-crust pie or two single crust pies.
4 cups all-purpose flour
2 tsp. salt
1 tbs. sugar
1 ½ cup Mazola oil
½ cup whole milk
Mix flour, salt and sugar together in a large bowl. In a 2 cup measure, mix oil and milk together with a fork. Add to the flour mixture, and mix with a fork until blended.
Divide into two balls, and roll each ball between two sheets of plastic wrap or wax paper/parchment. The crust is now ready to bake or freeze. Do not refrigerate.
Alicia’s Cherry Pie Filling
3 cups prepared cherry filling
3 cups tart cherries in juice (canned or frozen), drained
¼ cup plus 1 tbs. raw sugar, divided
¾ tsp. ground cinnamon, divided
¼ tsp. ground cardamom
1 tbs. kirsch (cherry liqueur)
½ tsp. almond extract
½ tsp. vanilla powder
2 tbs. Butter
½ recipe Alicia’s Pie Crust, blind-baked in a 9 ½ inch Pyrex pie plate
½ recipe Alicia’s Pie Crust, rolled to 1/8 inch thick
2 tsp. heavy cream
Combine the cherry filling, drained tart cherries, ¼ cup raw sugar, ½ tsp. cinnamon, cardamom, kirsch, almond extract and vanilla powder. Stir to combine.
Place filling in the par-baked crust, dot with 2 tablespoons butter, and place the raw crust on top. Crimp to seal the crusts. Brush top with 2 tsp. cream and then sprinkle with remaining cinnamon and sugar. Bake on a cookie sheet at 375 degrees for 45 to 50 minutes. Cool for two hours before serving.
Serve with fresh vanilla ice cream.