Friday, June 11, 2010

Classic Cherry Pie

Cherry pie. I found two bags of pie cherries at the bottom of my freezer. I picked the cherries myself last summer from my parent's tree. I could seriously just sit and eat the cherries all by themselves. I love pie cherries. I frequently eat them right off the tree. Yes, I am a sucker for sour stuff.

How on earth had I forgotten about these cherries?! Oh right, I had a baby and left my brain at the hospital.

I also decided to tackle pie crust too. This is probably my third or fourth pie crust ever. Mixing the butter and flour together took some time. 
And my rolling out skills could still use some work.
Cutting the strips was kind of fun though.
And assembling the lattice should have been simple, but for some reason stumped me. You can see it's not a perfect lattice pattern, but it works.
Two bags of cherries means two pies! One went to a friend who just had a baby (welcome to the world Caroline!) and one is for the weekend away in the mountains with the family. Well, it was meant for the weekend, but I had a rough day and had a little slice. Okay, I had two slices. We'll see if the pie makes it to the weekend before I eat it all. Hey, we all have weeks like that.
It tasted delicious and my crust held up pretty well although I could use some lessons on crust edges. One thing is for sure. I'll be first in line with a bucket when my parents let me know the cherries on their tree are ripe.

Classic Cherry Pie
Adapted from: epicirious.com
Printable Recipe

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk


For crust:
1. Combine flour, sugar, and salt in large bowl to blend. 
2. Add butter and rub in with fingertips until small pea-size clumps form. 
3. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. 
4. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. 
5. Refrigerate at least 30 minutes. Do ahead. Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out. 

For filling:
1. Position rack in lower third of oven and preheat to 425°F. 
2. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Making Pie:
1. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. 
2. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely.

2 comments:

  1. Grandma G would pick cherries from Great Grandma's pie cherry tree, can them, and then transport them back to Annapolis from Iowa. Yummmm. One of my favorite childhood memories are those pies. Grandma (and Great Grandma) would be proud.

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  2. This is absolutely stunningly beautiful. I am not showing this to my husband as he adores cherry pie and he will be sorry that he married me and not you for your cherry pie...lovely, lovely job on this.

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