They say nothing is as American as cherry pie. Or is it apple? I’ve been baking a lot of my pies in my kitchen as of late. I don’t know if it’s that I’m finally comfortable working with pie dough, or the abundance of gorgeous fruits available right now (finally starting to see some local peaches!). However, one filling I’d yet to tackle was cherry.
Most cherry pie recipes call for tart or sour cherries, which are impossible to find – fresh or frozen – in my rural area. I did find canned, but I couldn’t justify that with gorgeous fresh sweet cherries available in the produce department for under $3/lb. A quick internet search led to a recipe from Martha that utilized the gorgeous in-season beauties. Turned out wonderfully – cut beautifully, and the filling was absolutely delicious…not too sweet. Paired with a scoop of vanilla ice cream, it’s the quintessential summer dessert.
I couldn’t think of a better way to say “Happy Birthday” to our country than this. Today we’re spending the day with our little family, heading to the beach by the rocket pads in a bit – then dinner with the parents. Looks like NASA will be launching two sounding rockets today – a couple of early candles for the old girl before the fireworks show on our little coastal island tonight…along with what I feel like is half the Eastern seaboard (holy tourons!). Ahh, a small price to pay for being able to call this place home. Happy Fourth, everyone!
Sweet Cherry Pie
2 (9-inch) pie crusts
2 pounds sweet cherries (Bing or Ranier), pitted and halved
1/2 cup granulated sugar
3 Tbsp cornstarch
2 Tbsp fresh lemon juice
All-purpose flour, for rolling
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 Tbsp turbinado or granulated sugar, for sprinkling
Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around.
In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. Brush egg wash onto top of crust and sprinkle evenly with turbandino sugar.
Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.
Source: adapted from Martha Stewart
