​Cherry Pie 

​Preheat oven to 425°F
Prep Time: 20 minutes
Makes: 1 9” inch pie or 12 tarts
​
6 cups cherries, pitted
1 1/2 cup sugar
pinch cinnamon
pinch salt
4 1/2 Tbsp cornstarch 
1/4 cup cold water
1 tsp vanilla
​
Instructions
Combine cornstarch and water and mix until combined (slurry)

In a medium saucepan combine, cherries, sugar, cinnamon, salt and slurry bring to a boil, lower heat to maintain a simmer and cook until thickened about 15 minutes. Remove from heat and add vanilla. Cool to room temperature before adding to pie crust.

Brush pastry with egg wash for a golden brown finish. 

Option: sprinkle with sugar for a nice crunch and caramelization

​Cook pie for 15 minutes, lower oven temp to 375°F and continue cooking until golden brown. (Place a baking sheet in the oven while the oven preheats)

Pastry Crust

Prep Time: 10 minutes (rest time: 60 minutes)
Makes:  2 crusts for 9” inch pie (12 tarts)

1 cup unsalted butter- cold cut into small pieces
2 1/2 cup all purpose flour
1 tsp kosher salt
1 tsp sugar
1/4 - 1/2 cup ice water

Egg Wash
Whisk to combine 
1 large egg
1 Tbsp cold water

Instructions
In a medium bowl add flour, sugar and salt and mix to combine. Add butter and combine with a fork or pastry blender until mixture looks likes small pebbles. When I think the mixture is just about the right consistency I use my hands to makes sure there are no large chunks of butter remaining. 

Add the water a Tbsp at a time and combine with a fork. The dough is the correct consistency when it clumps together in a ball. You may not use all the water, humidity will affect the amount needed. 

Divide dough into 2 equal parts, wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.

Roll into 2 disks that are about 10-11 inches round, fill with your favourite filling and refrigerate 30 minutes before baking in a preheated oven. 

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