By Administrator Is there anything quite as comforting and evocative as a slice of warm cherry pie? The vibrant red filling, the delicate, flaky crust, the sweet and slightly tart aroma wafting through the kitchen – it’s a dessert that instantly transports you to summer days, family gatherings, and pure, simple joy. For many home bakers, the Food Network serves as a trusted source of culinary inspiration, offering tried-and-true recipes that promise delicious results. So, if you’re searching for the perfect cherry pie recipe food network style, you’ve come to the right place.
This article is your comprehensive guide to recreating a truly exceptional cherry pie, inspired by the expertise and reliability that the Food Network is known for. We’ll walk you through every step of the process, from crafting the perfect flaky crust to achieving a lusciously filled center, ensuring that your homemade cherry pie becomes a family favorite. While this isn’t an *exact* replica of any specific Food Network chef’s recipe, it draws inspiration from the best tips and techniques shared by those culinary masters, creating a result that’s guaranteed to impress. Consider this your personal masterclass in cherry pie perfection, bringing a taste of the Food Network right into your own kitchen.
Finding Pie Inspiration on the Food Network
The Food Network boasts a wealth of talented chefs, each with their own unique take on classic desserts. You might find Ina Garten’s elegant simplicity, or perhaps Ree Drummond’s down-to-earth approach more appealing. Each style offers a delightful take on the quintessential cherry pie. Ultimately, the best recipe is the one that suits your taste and baking style. Our recipe is a culmination of several great Food Network baking techniques, combining simplicity with flavor for maximum pie satisfaction.
Gathering Your Ingredients: The Foundation of Flavor
A truly great cherry pie begins with quality ingredients. Here’s what you’ll need to create both the crust and the filling:
For the Pie Crust:
All-purpose flour: Three cups. The type of flour is crucial. All-purpose provides a good balance of gluten, resulting in a flaky yet sturdy crust. Pastry flour, with its lower protein content, will create an even more tender crust, but may be slightly more difficult to work with.
Cold unsalted butter: One cup (two sticks), cut into cubes. The key here is cold. Cold butter prevents the gluten from developing too much, leading to that desired flakiness. Unsalted butter allows you to control the overall salt level in the pie.
Ice water: Six to eight tablespoons. Just like the butter, ice water helps to keep the dough cold, preventing gluten development.
Salt: One teaspoon. Salt enhances the flavor of the crust and balances the sweetness of the filling.
Granulated sugar: One tablespoon. A touch of sugar adds subtle sweetness and helps with browning.
For the Cherry Filling:
Fresh or frozen sweet cherries: Six cups, pitted. The type of cherry is a personal preference. Sweet cherries offer a classic sweetness, while tart cherries provide a more complex and tangy flavor. If using frozen cherries, thaw them completely and drain off any excess juice. Make sure those cherries are pitted unless you enjoy a mid-pie surprise!
Granulated sugar: Three-quarters of a cup. Adjust the amount based on the sweetness of your cherries. If using tart cherries, you may need to add a bit more sugar.
Cornstarch: Three tablespoons. This is your thickening agent, preventing the filling from becoming too runny. Tapioca starch is a good substitute if you don’t have cornstarch on hand.
Lemon juice: Two tablespoons. The acidity of the lemon juice brightens the flavor of the cherries and balances the sweetness. Fresh lemon juice is always preferred, but bottled lemon juice can be used in a pinch.
Almond extract: Half a teaspoon. This adds a subtle nutty flavor that complements the cherries beautifully (optional, but highly recommended).
Pinch of salt: Just a pinch to enhance the cherry flavor.
Butter: Two tablespoons, cut into small pieces. Adding butter to the filling creates a richer flavor and a glossy sheen.
Tools of the Trade: Essential Equipment
Having the right tools will make the baking process much smoother and more enjoyable. Here’s what you’ll need:
Nine-inch pie dish: A standard nine-inch pie dish is the perfect size for this recipe. Glass or ceramic dishes work well.
Rolling pin: For rolling out the pie crust.
Large mixing bowl: For mixing the crust ingredients.
Medium mixing bowl: For mixing the filling ingredients.
Measuring cups and spoons: Accurate measurements are essential for baking success.
Pastry blender or food processor: For cutting the butter into the flour (a pastry blender is a simple hand tool).
Plastic wrap: For chilling the dough.
Baking sheet: To catch any drips from the pie while baking.
Pizza cutter or sharp knife: For cutting the lattice strips (if making a lattice top).
Crafting the Perfect Cherry Pie: A Step-by-Step Journey
Now for the fun part! Follow these detailed instructions to create your own Food Network-inspired cherry pie:
Making the Pie Crust:
In a large mixing bowl, whisk together the flour, salt, and sugar.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should still be in small, visible pieces.
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least thirty minutes (or up to two hours). This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
Preparing the Cherry Filling:
In a medium mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Gently stir to combine, ensuring that the cherries are evenly coated.
Let the mixture sit for ten minutes. This allows the juices to release and the cornstarch to begin thickening the filling.
Assembling and Baking the Pie:
Preheat your oven to three hundred seventy-five degrees Fahrenheit. Place a baking sheet on the lower rack of the oven to catch any drips.
On a lightly floured surface, roll out half of the chilled pie dough into a twelve-inch circle. Carefully transfer the dough to the pie dish and trim any excess dough, leaving about a one-inch overhang. Crimp the edges of the crust to seal.
Pour the cherry filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
Roll out the remaining pie dough. You can either create a full top crust (making sure to cut vents to allow steam to escape) or a lattice top. For a lattice top, cut the dough into strips and weave them over the filling. Trim and crimp the edges of the top crust (or lattice) to seal.
Bake the pie for forty-five to fifty minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
Let the pie cool completely on a wire rack before slicing and serving. This is crucial, as the filling will continue to thicken as it cools.
Baking Tips: Achieving Pie Perfection
Keep it Cold: Maintaining a cold temperature throughout the crust-making process is paramount. Cold ingredients prevent the gluten from overdeveloping, resulting in a tender, flaky crust.
Don’t Overmix: Overmixing the dough develops the gluten, leading to a tough crust. Mix just until the ingredients come together.
Blind Bake if Needed: If you’re concerned about a soggy bottom crust, consider blind baking it partially before adding the filling.
Adjust Sweetness: Taste the cherry filling before pouring it into the crust and adjust the sugar level as needed, depending on the sweetness of your cherries.
Patience is Key: Allow the pie to cool completely before slicing and serving. This allows the filling to thicken and prevents a soupy mess.
Common Baking Issues and How to Solve Them
Even experienced bakers encounter challenges. Here’s how to troubleshoot some common cherry pie problems:
Soggy Crust: This is often caused by a filling that is too watery or by not baking the pie long enough. Partially blind-baking the crust can help, as can ensuring that the filling is properly thickened.
Runny Filling: This can be due to using too much liquid in the filling or not using enough thickening agent. Adding a bit more cornstarch or tapioca starch can help.
Burnt Crust: Prevent this by covering the edges of the crust with foil or a pie shield during the last fifteen to twenty minutes of baking.
Crust Shrinking: This is usually caused by overworking the dough or not chilling it properly. Make sure to chill the dough thoroughly and avoid overhandling it when rolling it out.
Serving and Storing Your Masterpiece
A slice of warm cherry pie is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be stored in the refrigerator for up to three days.
A Sweet Conclusion
Baking a cherry pie is a labor of love, but the results are well worth the effort. This Food Network-inspired cherry pie recipe food network captures the essence of classic American baking, delivering a dessert that’s both comforting and satisfying. So, gather your ingredients, put on your apron, and get ready to create a cherry pie that will impress your family and friends. We hope you give this cherry pie recipe food network inspired a try! Enjoy!
