There they were, glistening like the crown jewels, at this week’s farmers’ market. Who could resist? I couldn’t. Plump, dead ripe, sour cherries, the beginning of a succulent cherry pie. Not frozen, not jarred, not canned, not sweet, but tart. If you ever wondered how cherry pie achieved its status in American food lore. this will clarify it all.
- 1 1/2 cup all-purpose flour
- ½ t salt
- 2 T sugar
- 8 T unsalted cold butter cut into 1 T slices (1 stick)
- 2 T Crisco
- 3 to 4 T ice water
Pulse flour, salt and sugar in food processor until mixed. Scatter butter over flour mixture and pulse briefly. Add Crisco. Pulse again very briefly. You should still see tiny bits of butter. Pour 3 T ice water around bowl of processor. Pulse until dough holds together between thumb and fingers. Add another tablespoon, if necessary, but don’t let ball form. Place dough on work surface, pat together and press outward with heel of hand to incorporate butter into flour. Repeat process and form 2 6-inch disks. Wrap in plastic wrap and refrigerate for at least ½ hour.
- 3 pints fresh tart cherries
- 1 cup blueberries
- 1 cup + 1 T sugar
- 4 T instant tapioca
- ¼ t salt
- 1 t fresh lemon juice
- 1/8 t almond extract
- 1/2 t vanilla extract
- 1 T butter
- egg wash of 1 yolk and 1 T milk
- raw sugar
Pit cherries. Place in a 5-quart Dutch oven along with blueberries, sugar, tapioca, salt, lemon juice, almond extract and vanilla extract. Heat and stir on stovetop until sugar and tapioca are dissolved. Cool.
Roll out one disk of dough to a 12-inch round and fit into a 9-inch pie pan. Trim to a 1-inch overhang. Roll out second disk and cut into ten ¾-inch strips. Spoon filling into pie tin. Arrange bits of butter on top. Brush rim of pie dough with egg wash. Place five strips of dough across pie at roughly ¾-inch intervals. Place the other five across pie at an angle revealing diamond-shaped openings. Press lightly at rim to adhere strips to rim. Pinch off overhang of strips. Then fold overhang of bottom crust over strips and flute edge. Brush strips and fluted edge with egg wash and then sprinkle raw sugar on dough.
Line a rimmed baking sheet with aluminum foil and place on bottom shelf of oven to catch any drips. Then bake pie in lower third of oven at 425 degrees for 15 minutes. Turn oven down to 325 and bake for 30 minutes or until crust is lightly browned and juices bubble. Cool thoroughly. Serve with, what else, a big scoop of vanilla ice cream.
*Photos by sweetpaprika
These recipes are by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at [email protected]