Cherry Pie Recipe

by Missy Patterson | Feb 28, 2025 | Recipes

Image by Jill Wellington from Pixabay

Ingredients

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
• 1/4 to 1/2 cup ice water

For the Cherry Filling:

• 4 cups fresh or frozen pitted cherries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon milk

Instructions

1. Prepare the Pie Crust:
   • In a large bowl, whisk together the flour, salt, and sugar.
   • Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
   • Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Cherry Filling:
   • In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Mix well to coat the cherries evenly.
   • Let the mixture sit for about 15 minutes to allow the flavors to meld.
3. Assemble the Pie:
   • Preheat your oven to 425°F (220°C).
   • On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
   • Pour the cherry filling into the pie crust, spreading it evenly. Dot the filling with the small pieces of butter.
   • Roll out the second dough disk into a 12-inch circle. You can either place it whole over the filling or cut it into strips to create a lattice top.
   • If using a whole top crust, cut a few slits in the center to allow steam to escape. If making a lattice top, weave the strips over the filling.
   • Trim any excess dough from the edges and crimp the edges to seal.
4. Apply the Egg Wash:
   • In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the top crust to give it a golden, shiny finish.
5. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
   • Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
6. Cool and Serve:
   • Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
   • Serve the cherry pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Enjoy your homemade cherry pie! If you have any questions or need further tips, feel free to ask!

Classic Lasagna Recipe

by Missy Patterson | Jan 29, 2025 | Recipes

Photo by David Trinks on Unsplash

Ingredients:

• For the Meat Sauce:
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2 cans (15 ounces each) tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

For the Cheese Mixture:

• 16 ounces ricotta cheese
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt

For Assembly:

• 12 lasagna noodles
• 1 pound mozzarella cheese, shredded
• 1 cup grated Parmesan cheese

Instructions:

1. Prepare the Meat Sauce:
   • In a large pot or Dutch oven, cook the ground beef, Italian sausage, and chopped onion over medium heat until the meat is browned and the onion is tender. Drain any excess fat.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix well.
   • Add the sugar, basil, parsley, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir to combine.
   • Bring the sauce to a boil, then reduce the heat and let it simmer uncovered for about 1 1/2 hours, stirring occasionally.
2. Prepare the Cheese Mixture:
   • In a medium bowl, combine the ricotta cheese, egg, parsley, and salt. Mix until well blended.
3. Cook the Lasagna Noodles:
   • While the sauce is simmering, cook the lasagna noodles according to the package instructions. Drain and rinse them with cold water to prevent sticking.
4. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • Spread 1 1/2 cups of the meat sauce in the bottom of a 9×13-inch baking dish.
   • Arrange 4 lasagna noodles over the sauce.
   • Spread one-third of the ricotta cheese mixture over the noodles.
   • Sprinkle one-third of the shredded mozzarella cheese over the ricotta mixture.
   • Spoon 1 1/2 cups of the meat sauce over the mozzarella.
   • Repeat the layers twice more, ending with a layer of meat sauce.
   • Sprinkle the grated Parmesan cheese evenly over the top.
5. Bake the Lasagna:
   • Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray).
   • Bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 25 minutes, or until the lasagna is bubbly and the cheese is golden brown.
   • Let the lasagna stand for 15 minutes before serving to allow it to set.

Enjoy your delicious, classic lasagna! If you have any questions or need further tips, feel free to ask.