Twisted Butter's Sweet Cherry Pie Recipe For National Pie Day
January 23rd is National Pie Day! To celebrate, Twisted Butter Chef Jane Johnson has created the perfect, flaky pie crust to complement America’s favorite sweet cherry pie. She prepares this crust with Twisted Butter’s Cinnamon, Honey & Brown Sugar butter to make this pie crust unforgettable!
Yield
6 servingsPrep
30 minCook
50 minReady
90 minIngredients
Twisted Butter’s Sweet Cherry Pie Recipe
• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/8 tablespoon almond extract (optional)
• 1 tablespoon granulated sugar, to sprinkle
Twisted Butter’s Sweet Pie Crust
• 1 1/2 cups plus 2 tablespoons bleached all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 tablespoons Twisted Cinnamon, Honey & Brown Sugar Butter, cut into 1/4-inch pieces and chilled approx.)
• 5 tablespoons ice water, or as needed
Ingredients
Twisted Butter’s Sweet Cherry Pie Recipe
• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/8 tablespoon almond extract (optional)
• 1 tablespoon granulated sugar, to sprinkle
Twisted Butter’s Sweet Pie Crust
• 1 1/2 cups plus 2 tablespoons bleached all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 tablespoons Twisted Cinnamon, Honey & Brown Sugar Butter, cut into 1/4-inch pieces and chilled approx.)
• 5 tablespoons ice water, or as needed
Directions
Twisted Butter Sweet Cherry Pie Filling
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Jane Johnson’s Perfect Flaky Sweet Pie Crust
Sift the flour, sugar and salt into a large bowl. Add the Twisted Cinnamon, Honey & Brown Sugar Butter. Rub the fat between your fingertips and thumbs, or use pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
Divide dough in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
*Preheat the oven to 375℉ (190℃). Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
