Want to make that gooey cherry pie at home? Follow the recipe from StacEy Donnelly, the pie consultant on Waitress.
Read More: HOW WAITRESS’ PIE CONSULTANT TURNS THE BROOKS ATKINSON THEATRE INTO A REAL BAKERY
SWEET CHERRY PIE RECIPE
Pie Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 cup butter, chilled and cubed
6 tablespoons ice water
Mix flour, sugar and salt in a food processor.
Add butter and pulse until coarse crumbs form.
Add ice water one tablespoon at a time until it forms a ball.
Gather into a ball.
Separate dough in half.
Roll into 2 balls.
Flatten into discs and wrap in plastic.
Chill for one hour or overnight.
Pie Filling
4 cups fresh tart cherries
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
pinch of nutmeg
Place cherries in saucepan over medium heat for 2-3 minutes.
In a separate bowl mix sugar, corn starch, cinnamon and nutmeg.
Pour cherries into sugar mixture and mix well.
Return the mixture to the stove and cook until thickened, then remove from heat.
Preheat oven to 375 degrees.
Roll out pie dough into an 1/8” thick circle on a floured surface.
Transfer to a 9-inch pie dish.
Flute edges and trim remaining crust.
Brush the crust with egg wash.
Add cherry filling mixture.
Roll out second pie dough into an 1/8-inch thick circle and cut into 1-inch strips.
Place strips over filling to create a lattice pattern.
Seal edges of the lattice pieces to the fluted crust.
Brush entire crust with egg wash and sprinkle with remaining sugar
Bake for 40 minutes or until crust is golden brown.
Set aside and cool.
