On President’s Day, why not make a lovely cherry pie in honor of our first president, George Washington? My favorite version is my own and is the one I bake for my sister Helen as she loves it so dearly–hence the name, “Helen’s Cherry Pie.” As I just returned from spending Valentine’s Day with her, she’s on my mind.
But there are a few others who love cherry pie and they know who they are–Kathie and Tom are two who come to mind. In fact, Tom’s coming next week to visit and it’s his only request. It’ll be ready. For a complete pie-making and baking lesson, click here for my Pie 101.
Scroll down for recipe, but first a few pictures to give you an overall idea:
Make the dough and roll out the first crust for the bottom of the pie:
Make the filling and spoon it into the bottom crust, then add the top.
|Every picture tells a story, don’t it?|
helen’s cherry pie–
makes one 9 inch pie
- 2 2/3 cups unbleached white flour
- 2 teaspoons finely ground sea salt
- 1 cup (8 ounces or two sticks), very cold or frozen—cut into pieces about 1 tablespoon (1 ounce) each
- ½ cup (4 ounces) ice water
1 tablespoon granulated sugar, for sprinkling on crust
Make the pie dough first:
*Place flour, salt, and cold butter in a food processor or regular bowl. Using the steel blade, two knives, a pastry cutter, or your fingertips, cut the butter into the flour and salt until dough is peppered with several different size pieces of fat and flour.
Make the cherry pie filling and set it aside:
Roll out the dough:
*Remove one piece of dough from the refrigerator and roll out between two sheets of waxed paper on a damp counter. Flip dough over, roll pin over once, and carefully, steadily lift paper off circle of dough.
Put the filling into the bottom crust:
Sing a new song, or listen to:
originally posted as Cherry Pie–Constructed and Deconstructed