I wanted to share one of my favorite Thanksgiving pie recipes with you. Cherry pie is my husband’s favorite! His mom used to make it every Thanksgiving and is one of those dishes that you love not just because they taste so good but also because they bring memories to your heart. I always go traditional on my turkey and side dishes but I love changing up desserts…I have made a twist on this original recipe and I have to say I’m so proud this year it came out better than ever…it was the winner of all my desserts!
Bushey Cherry pie with a twist
2 1/2 cup all purpose flour
1 tbsp sugar
3/4 tsp salt
1 cup (2 sticks) chilled sweet butter, cut in 1/2″ cubes
5 tbsp (or more) of ice water
6 cups of sour cherries (I buy mine at Trader Joe’s-affordable and great quality)
3/4 cup of sugar
4 tbsp of tapioca (the instant kind-no pearl)
1/4 cup of melted sweet butter
2 tbsp of fresh lemon juice
1 tsp almond extract
Punch of salt
For the crust: mix first 3 dry ingredients in a bowl with a whisk. Add the butter and work the dough with your hands until you see small pieces of dough forming the size of peas…the add the ice water and get the dough all together. If you think it’s to dry add a little more tbsp of water until everything comes together. Cut the dough in 2 equal pieces and roll it with a little flour on the bottom until you get a thin disk. Put it on the pie dish previously buttered (to avoid dough to stick at time if cooking). Roll the other piece of dough and save it for the top of the pie.you can put it in a plastic wrap as a disk and leave in refrigerator for at least and hour. Plastic wrap the pie dish with the crust in it and put in refrigerator as well.
For the filling mix all ingredients in a bowl and let it sit together for about 10 minutes. Add filling to the pie crust and use other disk to put it as a pie topper (if you want a closed pie) or use it to cut strips and make it lattice way (as I did in the picture). If you are going to make an enclosed pie make sure you make some cuts on top like a cross (maybe 3 or 4 about 1/2″ long)
Cook it in the oven already preheated at 400 degrees for 5 minutes and after lowered the temperature to 350 degrees and cook it for another 40 minutes or until you see bubbles starting to form and crust getting nice a golden brown.
This recipe is very easy to make. Don’t doubt yourself and go for it. Great for Christmas dinner since everyone is pretty much tired of pumpkin and apple…lol! If you do make it send me a picture…I would love to share it