of Natashaskitchen.com,

and today we are making a classic, juicy,

loaded cherry pie and I love cherries.

So, I don't know how I'm gonna have enough self-control

for the taste test.

We'll see what happens.

All right, let's get started.

We already have our easy pie crust done

and chilling in the refrigerator,

so we're gonna get started on the cherry pie filling.

You'll need six cups of sweet cherries.

Use a cherry pitter like this one

to make sure you get rid of every cherry pit.

And I pit in the sink,

so I don't get splattered with cherry juice.

Stir one tablespoon of fresh lemon juice

into the cherries.

Now, in a separate bowl,

whisk together three-fourths cup of sugar,

five tablespoons of corn starch,

and half a teaspoon of cinnamon.

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Gently stir that into the cherries,

mixing it together until evenly moistened.

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You can stop stirring

when you no longer see any white corn starch.

Then set the filling aside.

Our dough has been chilling in the refrigerator

for one hour and it's ready to use.

Unwrap the first disc.

And on a lightly floured surface,

roll it out ton a 13 inch diameter circle.

This is our favorite pie crust

and I will link to it in the notes.

Despite my drama it really is easy to use,

easy to roll out,

and perfect for just about any pie.

Here's my trick for easily transferring a pie crust.

Simply roll the crust onto your rolling pin,

then unroll it in your pie pan.

And you do want to see a one-inch overhang

at the edges of the pan.

Which will help you make a really pretty edge later.

Pour all of the filling

and the accumulated juices into the pie pan.

Spread the cherries evenly then dot the top

with about a tablespoon of diced cold butter.

Set that aside and again on a lightly floured surface,

we're gonna roll out that second pie crust.

We're only rolling this crust to a 12-inch diameter.

I found that it's easiest to cut these strips

with a simple pizza cutter.

Cut about 10 one-inch strips of dough.

Place five strips of dough horizontally onto your pie pan.

Place the longer strips in the center,

and the shorter ones toward the edges.

Fold back the second and fourth strips half-way.

And place a long vertical strip of dough in the center.

Fold the strips back over the new line

then fold back the alternate strips.

Continue adding and alternating strips.

Then switch to the other half until the lattes is complete.

Tuck in the excess pie dough all around the edges.

Now to create a beautiful crimped or scalped pie crust

all you need is three fingers.

Push the dough in with one hand

and pinch around it with the other.

Go all the way around the edge.

Also gently pat down and flatten the edges,

so they don't brown too quickly.

Preheat your oven to 425 degree Fahrenheit

and usually while it's preheating,

I'll pop my pie into the freezer for about 15 minutes.

Just before baking, quickly mix together,

one egg and one tablespoon of milk or butter.

Brush the top generously with that egg mixture.

And sprinkle with coarse sugar.

Bake in the lower third of your oven

at 425 degrees Fahrenheit for 25 minutes.

Place foil or a baking sheet under your pie.

Reduce the heat to 350 degrees Fahrenheit.

And continue baking for another 30 to 35 minutes

or until thick cherry juices are bubbling through the crust.

(laughs)

Oh my, my, my, give me some of that pie.

Oh, yum, it's still bubbly hot

and delicious, right out of the oven.

And you do want to let it cool down

until it's almost room temperature,

so the juices thicken up

and it's gonna be much easier to slice.

So, we're gonna give this a little bit of time.

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All right that is just barely warm,

but I can not wait any longer.

So, we're gonna go right into this taste test.

Okay, big generous slice for me.

Okay, whoa, that's a really big piece.

(laughs)

I deserve it.

Oh, wow, and that flakey, amazing crust, is the best.

And I'll leave a link to this crsut,

it's an all-butter pie crust.

So, cherry juices have thickened up nicely.

I should get my plate ready.

I was gonna make a big hop.

Oh, that's what I'm talking about.

Okay, and I don't mean to be extra cruel,

or make you guys super jealous,

but I have something else in mind of for this taste test.

Because you can't have a cherry pie

without some vanilla ice cream.

Oh, next-level.

I'm telling you.

Okay, big scoop, big scoop. Yum.

And if the pie is still a little bit warm,

the ice cream starts to melt over it.

(laughs)

Okay, I really don't mean to make you guys totally jealous.

It's just happens, naturally.

Here we go.

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Seriously the combination of that butter flakey crust,

and that juicy cherry filling is like--

(laughs)

All my pie dreams are coming true right now

and then of course, I have to have another bite,

with some ice cream.

Look at that, it's already melted a little bit.

I'm sorry you have to watch this.

(laughs)

Mmmm, my head is swimming right now.

This is so so delicious.

It totally taste like summer.

Oh, and it's just the best with sweet summer cherries.

And you can even use frozen cherries in winter season,

so you can enjoy this pie all-year long.

That's what I'm talking about.

Hey before you guys go,

make sure you check out

our most popular pie crust, it's an all-butter pie crust,

the same one we used in this recipe,

right over there,

and check out our

scrumptious blueberry pie right down there.

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we post a new recipe.

Thanks for watching.