Recipe of Cherry Pie With Ice Cream Ball, as a classic dessert that combines the sweet and tart flavors of cherries with a buttery, flaky crust, topped off with a scoop of vanilla ice cream. This timeless treat is perfect for any occasion, offering a delightful contrast between the warm pie and the cold ice cream.
Cooking time:
1 hour 20 minutes
Ingredients:
2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
½ cup ice water
1 tsp salt
4 cups fresh or frozen cherries, pitted
1 cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1 egg, beaten (for egg wash)
vanilla ice cream, for serving
Recipe:
Preheat your oven to 375°F. Grease a 9-inch pie dish.
In a large mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens (about 10 minutes). Remove from heat and let it cool slightly.
Roll out one portion of the dough on a floured surface and fit it into the pie dish. Pour the cherry filling into the crust.
Roll out the second portion of the dough and place it over the cherry filling. Trim the edges and crimp them together to seal. Cut small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool slightly before serving. Serve each slice with a scoop of vanilla ice cream on top.
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