Who wants some pie? Cherry pie!
Okay, so here’s the deal, I made this pie the other day because I couldn’t help myself. The weather finally feels like summer and I couldn’t resist the temptation to use some of the huge amouts of fruit that are in season right now.
I seem to be going between winter/Christmas recipes and recipes that reflect the fact that I’m living in South America and baby, it’s not cold outside anymore! It’s pretty strange, but then life is pretty strange already so you just learn to roll with it…..and bake pies!
Cherry pie isn’t solely a summer thing. With Christmas right around the corner I’m sure you could use a big old slice of pie no matter where you are in the world. Pies seem to be an overall holiday favorite.
Believe it or not this is my first time ever making cherry pie. I’ve made pies, of course, and I have done lots of things with cherries but I have never made a classic cherry pie. This one actually wasn’t meant for the blog.
I made it for baby Ryder who, according to my pregnant sister, was really in the mood for some cherry pie. I had a little fun decorating it with Sophie. I did a cute lattice top, another first for me, and then we cut some cute little hearts for Sophie to put on top. I had it all finished and we were about to cut into it. Seriously, we just made it pretty for fun, but then by popular demand we all decided that it was too cute not to at least take 1 picture of.
That led to me doing a full speedy photo shoot, defineitly my fastest ever, and sharing the recipe here with you.
I have to say that my top two tips for this recipe would be A: to use lard, it sounds gross but it is God’s gift for flaky pie crust and pastry, just trust me. and B: add the Kirsch. This is something I learned from my mom and it make a huge impact on the overall flavor
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 tablespoons lard, coconut oil, or vegetable shortening
- 3/4 cup (1 1/2 sticks) ice cold butter, cubed
- 1/2 cup ice cold water
- 4 cups pitted Rainier cherries (or any cherries you prefer)
- 3/4 - 1 cup sugar (use more like 1 1/4 cups if using tart cherries)
- 3 1/2 tablespoons cornstarch
- 1/4 tespoon salt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon Kirsch or 1/2 teaspoon almond extract (optional)
- 1 tablespoon butter
- 1 tablespoon cream
- 2 tablspoons regular or course sugar
- Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together adding more water if necessary. Turn out onto lightly floured surface and divide into two halves. Flatten into disks and wrap each in plastic wrap and place in fridge for 1 hour or until ready to use.
- While pastry is chilling, make filling by combining cherries, sugar, cornstarch, salt, and lemon juice in a medium saucepan. Allow to sit for about 10 minutes until the sugar starts to draw out the cherry juices. Bring just to a boil over medium heat then reduce to low and simmer until thickened, about 1 minute. Stir in vanilla, Kirsch, and butter.
- Heat oven to 400 degrees F (200 C). Roll out one half of pastry dough on lightly floured surface into a circle that is roughly 13 inches in diameter. Gently roll around rlling pin and lift over a 9-inch pie pan. Unroll over pan and press down then trim edges leaving 1 inch of overhang.
- Pour cooled cherry filling into crust.
- Roll second half of dough just like the first and either cut into strips for a lattice top or leave solid and simply cut slits for venting. Place on top of filling and trim and crimp edges (You can use the extra to make decorative pieces for top. I made cute little hearts!). Brush top with cream and sprinkle with sugar to make it sparkle!
- Bake for 25 minutes then reduce heat to 350 degrees F (180 C) and continue baking 25 - 30 minutes until crust is golden brown. Remove from oven and allow to cool before serving.