Making Cherry Pie at Home
- 2 cups All-purpose flour
- ½ tsp. Hy-Vee salt
- ⅔ cup Hy-Vee vegetable shortening
- 7 tbsp. ice cold water, divided
- 2 medium Fuji apples, peeled, cored and thinly sliced
- 2 tbsp. lemon juice
- ½ cup light brown sugar
- ¼ cup all-purpose flour
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 3 cups sweet cherries, pitted
- 1 egg yolk
- 2 tbsp. half-and-half
Make Pie Crust: In large bowl stir together flour and salt. Cut shortening in until pea size.
1. Sprinkle 1 tablespoon of water over mixture and toss with a fork until moistened. Repeat with the remaining water 1 tablespoon at a time until mixture is moistened. Divide the dough in half and form each into a ball. Refrigerate dough until ready to use.
Make Filling: In a large bowl toss apples with lemon juice and add sugar, flour, cinnamon, salt and cherries. Add filling to prepared pie shell.
1. Roll remaining dough into 12-inch circle. Cut dough into even strips, about 1/2-inch wide. Lay about 5 strips parallel to each other, leaving about ½ inch between strips, over pie filling. Weave remaining strips perpendicular to strips already on pie. Trim ends even with bottom crust. Fold back the bottom crust over the lattice strips and crimp to secure.
2. Whisk together egg yolk and half-and-half; brush on top of the pie.
3. Place pie on a cookie sheet and bake in 375-degree oven for 1 hour or until lightly golden brown.
About this Recipe
Pat’s Favorite Cherry Pie
Pat, born in Buffalo, NY, knows a good cherry pie! A treat usually made around the holiday’s, cherry pie takes the top spot in Pat’s heart! We just had to share with you Pat’s delicious family cherry pie recipe!
Patrick Clouden is a family man, business owner and all around fearless leader! In fact, he’s the very force behind The Community Good News Warehouse! He’s a pretty cool dude and there is definitely a lot to learn from him. Check out this man in action here.