The Pie Saga Reaches it's Dramatic End

You thought I forgot about the cherry pie, didn't you? Well I did not! I know I didn't fulfill my promise of making cherry pie when I said I would and for that I apologize, but wasn't the suspense wonderful? I really should have made it sooner. It's sooooo pretty! Do not be dismayed by the lattice crust either, I will be walking you through the steps and if I can do it, you can do it! 

❤️❤️PIE❤️❤️

 

Ingredients: 

Crust: 

2 C all purpose flour

1t salt

1 1/2 sticks butter, chilled and cubed

4-5 T apple Brandy 

Filling: 

2-3 21oz cans of prepared pie filling

Instructions:

Crust:

1. Combine dry ingredients well in a bowl. 

2. Cut in butter until thoroughly incorporated or the size of peas. 

3. Sprinkle 4T Brandy across the butter flour mixture and lift with a fork to allow the Brandy to mix in. If the dough is still very crumbly sprinkle another Tablespoon of Brandy over it and work it into the dough. When you can form a ball out of it without having it fall apart stop working it. 

4. Divide dough in half and form into disks. Wrap in plastic wrap and refrigerate at least an hour or over night. 

Don't forget your coffee if this is a morning project. 
 

5. Preheat oven to 450* F. Dust a clean work surface with flour and roll dough from the center to the edges into a circle about 10-11 inches across. 

6. Gently roll pie crust over your rolling pin as you remove it from the work surface. Gently unroll pie crust into pie pan. 

7. Lift the edges of the dough until the crust sits completely touching all of the corners in the pie pan and overlaps the lip. Patch any tears with a bit from the edge. Dust with flour or brush with egg wash to prevent crust from becoming soggy. 

8. Repeat rolling process with second half of dough then fill pie. Cut second crust into 1/2 inch strips. 

9. Lay first piece of lattice across one edge of the pie then lay a piece straight down the center perpendicular to the first.

10. Fold left side of first lattice piece up and lay the third piece about 3/4 inch away from the second piece and lay first piece straight across again. Repeat process on the right side. 

11. Lay strips five and six 3/4 inch away from strips three and four then gently fold back strips three and four. Place strip seven about 3/4 inch away from strip one and replace strips three and four over it. 

There's even pieces of three children in this shot! They were so excited!
 

12. Fold back strips two, five, and six and place strip eight 3/4 inch from strip seven then straighten folded strips. 

13. Repeat process for strips nine and ten then gently crimp edges. 

I trimmed the crust close to the edge of the plate so it would be easier to work with

14. Brush crust with egg wash and sprinkle with white sugar or decorators sugar. 

15. Bake at 450* for 10 minutes then cover outer rim of pie shell with either a pie shield or aluminum foil to prevent it from burning and reduce heat to 350* F and bake another 40 min or until golden brown. 

I don't have a fancy pie shield so foil is my friend. 

I hope you have a great time making and eating your own pies!!