Cherry Pie

Cherry Pie

So I’ve been saying for a while that I needed to master making pie crust – and on Saturday, I finally found the deep-dish pie pan that had been missing for my little learning experience.  I had wandered out early on Saturday morning – apparently falling asleep at 8pm due to being out all day with teenagers at Marine World has a “fringe benefit” of waking up early. So I decided to go out and hit a few yard sales, and then see if I could find something to give our good friends for their housewarming gift, since their housewarming party was that night.

Bowl of Cherries

Somehow, I ended up in downtown Walnut Creek, at a little store called “Kitchen Table”. I didn’t find a gift, but I did find the pie pan that I’d been waiting for. So I picked it up, grabbed them a Home Depot gift card (dude, they just bought house… of course they can use a Home Depot gift card) and came home to bake pie to take to the party. Well, okay – thats not entirely true. I also picked up a Cherry Pitter and an extra pound of cherries, since I had only received one pound in this week’s FFTY box before going home. But who’s counting?

Cherries in pie Shell

Since I’ve never made a pie before – I did a little finger walking, and came across this recipe over at A Beautiful Mosaic. And, aside from trying to keep the stupid pie dough intact while transfering it to the pie pan, making a pie is even easier than I would have thought. As an added bonus, when I took the pie to the party – everyone was super impressed that I’d made the pie, from scratch! It was funny. But then they started cutting in to it, and it just got embarrassing as the compliments started raining down.

pie dough

Once cut in to, the pie lasted about 3.5 seconds. There were no survivors. It was completely devoured. And everyone who had some agreed that this was the best Cherry Pie they’d ever had. Sadly, I wasn’t able to get a picture of a slice, it was gone too quickly. Although I did get a few pictures of it fresh from the oven before we went to the party. I made up some whipped cream to top it with, although I think Ice Cream would have been better – I just didn’t have time to make up a custard ice cream, and I’ve determined that custard style ice cream gets the best results in my ice cream maker.

Cherry Pie ready for oven

But this recipe is definitely a keeper. The crust came out flaky and buttery and soooo yummy. And of course, now that I know how easy pie crust can be – you will likely see more quiches and other pie-type items coming around on here. In fact – I think I should go grab a second pie pan. I mean, it’s about as easy to make two pies as one, afterall, and I’m not sure that one will be enough.

Top Cherry Pie

Whole Cherry Pie

Crust Ingredients:

  • 2 and 1/2 cups Flour
  • 1 tbs Sugar (I used Vanilla Sugar)
  • 3/4 tsp Kosher Salt
  • 1 cup Chilled Butter
  • 4-6 tbs Ice Water

Crust Method:

  • Place the flour, sugar and kosher salt in the bowl of a food processor, and pulse once or twice to combine
  • Add in the butter, and process until coarse crumbs form
  • Add the ice water, one tablespoon at a time, until dough forms a ball
  • Divide in to two equal portions, flatten in to disks
  • Wrap in plastic and chill for 30 minutes or up to two days

Filling Ingredients:

  • 1 Cup and 1 tbs Sugar, divided
  • 3 tbs Corn Starch
  • 1/4 tsp Kosher Salt
  • 2 lbs Whole Cherries (I used Bing Cherries)
  • 1 Lemon; juiced
  • 1/2 tsp Vanilla Extract
  • 2 tbs Butter, cut in to 1/2″ cubes
  • 1 tbs Milk

Filling Method:

  • Preheat oven to 425°
  • Pit and Stem Cherries
  • In a small bowl, mix together the Corn Starch, 1 cup of the sugar, and Kosher Salt
  • In a large bowl, mix together the cherries, lemon juice, and vanilla extract
  • Mix the Sugar mixture in to the Cherry Mixture and set aside
  • Roll one of the pie dough disks out in to (approximately) an 11″ circle
  • Use to line a 2-3 inch deep 9″ pie pan
  • Pour the cherry mixture in to the lined pie pan
  • Dot the cherry mixture with the butter cubes
  • Roll the second pie dough disk out and using a pizza cutter (or if you have one, a pastry wheel) cut the pie dough in to 1″ strips
  • Working from the center of the pie, layer the strips of pie dough over and under each other to create a lattice
  • Crimp edges of pie crust and lattice together
  • Brush the lattice pieces with the milk and sprinkle with remaining sugar
  • Cover edges of pie with foil to prevent over-browning
  • Place pie on a baking sheet
  • Bake on center rack in oven for 15 minutes, then reduce heat to 375°
  • Continue Baking until filling is bubbling and crust is golden brown – approximately 45 minutes
  • Cool completely before serving

Detail Cherry PieAngle Cherry Pie

5 Responses to “Cherry Pie”

  1. Very nice cherry pie! I've never been to that store in Walnut Creek, I'll look for it next time I'm over there.

    I'm a big fan of the all-butter pie crust. The last pie I made I mixed fresh cherries with dark chocolate, and used agave in place of sugar.

    Great post!

  2. pretty! it definitely doesn't look like you've never made pie before!

  3. Thanks Katie and Allison!

    Allison: I thought about adding Chocolate, but unfortunately my Mr. Man is a little bit anti-chocolate (he's crazy!) But you should definitely check out that store, it's pretty awesome.

  4. Oh! We get a FFTY CSA box every week, too! My girlfriend and I love it! This looks like a yummy recipe!

  5. [...] – a cobbler. I’ve never made a cobbler before, but after the Pie-a-palooza lately (see here, here, and here), a cobbler seemed like just the thing to mix things up a little [...]

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