#traditionalfeminity

Hi, 🌸

I am new to Tumblr and I have decided to become a part of the Christian Tradwife community! 😁❤️

Cherry pie recipe!! Credit to sallysbakingaddiction.com , I just wanted to share :)

Anyway. We’re all making a big ol’ cherry pie.

Zero canned filling.

Zero store-bought pie crust.

All from scratch because YOU CAN DO THIS.

Ingredients:

Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)

4 and 1/2 cups halved pitted fresh cherries*

2/3 cup (135g) granulated sugar

1/4 cup (28g) cornstarch

1 Tablespoon (15ml) lemon juice

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract (it’s delicious!)

1 Tablespoon (14g) cold unsalted butter, cut into small cubes

egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

optional: coarse sugar for sprinkling on crust

Directions:

My #1 tip? Keep the dough, filling, and prepared (unbaked) pie as cold as you can at all times. Refrigerate (or freeze) the prepared pie before baking for up to 1 hour. Refrigerate the filling before you need it. Keep everything cold cold cold– always.

The crust: Prepare my pie crust recipe through step 5.

Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside in the refrigerator as the oven preheats. This gives the filling a chance to rest.

Preheat oven to 400°F (204°C).

Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.

Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough– I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (See video above!) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork, if desired.

Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes:

Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance– after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared fillings can also be frozen up to 3 months, thaw overnight in the refrigerator before using.

Special Tools: Cherry Pitter | Rolling Pin | Pie Dish | Pastry Blender | Pastry Brush | Eat Dessert First Fork

Cherries: You can use any variety of cherries (about 1.5 lbs)– I use a combination of dark sweet and rainier. If using sour cherries, increase sugar to 3/4 or 1 cup depending how sweet you like it. I do not suggest using frozen cherries. The filling will turn out quite liquid-y and soupy.

Guys and gals! Hello! I am pleased to announce that Classically Abby is now on Tumblr. I’ve always wanted to rebrand myself on Tumblr, as my old blog (ancient history!), is not on par with the standards I have set for myself. Thus, here we are! I know Tumblr can be quite the liberating website, but my content should not be too foreign from what my loyal, generous fans are used to. I might face some scrutiny here, for Tumblr is often known for as a dumpster fire of degenerates, pedophiles, and perverts, but I believe my message is perfect for such a website. I hope to inspire thousands of young minds that tumble (LOL) into my blog and train them to be modest, classic women. I look forward to making this site one of my homes!

Lots of love,