The American Pie Council notes that the first recorded pie recipe was for a goat cheese and honey pie with a rye crust. This recipe comes courtesy of the Romans in the 14th century. English settlers brought “coffin” pies to the Northeast. These pies were baked in oblong pans. Only the top crust was eaten from these pies, and the sides were not touched. These pies could be cooked with savory or sweet ingredients. During the American Revolution, the word crust replaced coffin. Since then, pies have become an American staple. Sweet pies are far more common in America than meat-based pies. While pies made of any variety of fruit are considered classic American dishes, cherry pie is a favorite of the Midwest and the Northeast, where cherries grow abundantly.
Recipe Servings: 8
+ 2 hours resting
- Nonstick cooking spray, as needed to grease pan
- 3 cups all-purpose flour, plus a bit to dust pan
- 2 tsp salt
- 14 Tbsp butter, chilled
- ½ cup water, ice cold
- Mix together flour and salt in a large bowl.
- Add butter. Rub and pinch the butter into the flour using your fingers. Lightly work together the butter and flour. Combine for a few short minutes, until the butter is all coated in flour and the mixture is chunky.
- Create a well in the center of the mixture and add the water. Again, quickly mix together with your hands.
- The dough should be combined, but crumbly. Form dough into a ball, split it in half, and flatten to form two discs. Wrap each disk separately in plastic wrap and refrigerate for 2 hours.
- Remove plastic wrap from dough. On a floured surface using a floured rolling pin, roll the discs into two even sheets that are about ⅛ inch thick.
- Preheat oven 425°F. Prick the bottom of one crust with a fork.
- Grease a 9-inch pie pan using nonstick cooking spray.
- Wrap one sheet of the dough around the rolling pin and lift the pin over the edge of the pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
- In a large bowl, combine cherries, tapioca, cinnamon, allspice, salt, sugar, and lemon juice. Pour into pie dough.
- Brush pie rim with water and unroll second dough sheet over pie.
- Press down on rim lightly to adhere top crust to bottom one. Trim off excess dough using a paring knife. Fold edges under to form a thick edge.
- Crimp edge of crust by placing two fingers on the crust’s outer rim while placing one finger on the inside rim. Press outward to form a V. Cut slits in the top crust to allow steam to escape.
- Bake 60 minutes until golden brown. Remove and cool on a wire rack.
- Serve warm.
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