Summer Sour Cherry Pie
Did you all think I was dead? Nope, not yet. I have been “spring cleaning” for weeks. And by spring cleaning, I mean throwing everything I own onto my lawn and hoping that bargain hunters in dilapidated vans will cruise by and offer me quarters for my possessions.
Between the living yard sale occurring in my driveway and a constant stream of birthdays and final exams, I have not had a moment to be a homemaker, let alone write about it. Luckily for you, I did manage to snap a few pictures of a delicious cherry pie I was obligated to make for a dreaded family reunion. Why was I obligated? Because, it was my husbands family reunion and nothing makes me happier than to make my in-laws eat their criticisms with a mouthful of succulent, homemade glory.
And before you tell me I shouldn’t post mean things online about my in-laws, you should know that they are old and think computers are
the devil unnecessary, so they will never see this.
Okay- on to the pie. But! Before you continue reading, take a moment to appreciate how delicious that looks. I mean that oozing red juice, come on!
I was blown away by how good this pie was. Luckily for me, so was everyone at the “torture picnic”. Can we all agree that nothing is better on a warm summer day than fruit pie and ice cream? Good, I am glad we’re on the same page.
Disclaimer: I got this recipe from a Mennonite woman who was wearing a bonnet and smelled like old eggshells so if it doesn’t turn out for you, don’t blame me, blame Ellen. And, if you think this is the best cherry pie ever, as I do, let me know so I can pass along the praise as Ellen will never see it because she too thinks computers are
the devil unnecessary.
- 1 3/4 cups plus 2 tablespoons all-purpose flour, more for rolling out dough
- 3/8 teaspoon kosher salt
- 15 tablespoons unsalted butter, chilled and cut into pieces
- 1 cup sugar
- 3 tablespoons instant tapioca
- 1/4 teaspoon cinnamon
- 2 pounds sour cherries (can be frozen), rinsed and pitted
- 2 tablespoon brandy, more for drinking while you cook
- 3 tablespoons heavy cream
- Demerara sugar, for sprinkling
- To make dough: in bowl of a food processor pulse together flour and salt just to combine. Add butter and pulse until chickpea-size pieces form. Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together. Separate dough into 2 equal disks. Wrap disks in plastic and refrigerate overnight before rolling out and baking.
- Heat oven to 425 degrees. Place one dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick. Transfer to a 9-inch pie plate. Line dough with foil and weigh it down with pie weights. Bake until crust is light golden brown, about 30 minutes.
- While pie crust is baking, prepare filling. In bowl of a food processor, combine sugar, tapioca and cinnamon. Run the motor until tapioca is finely ground. Place cherries in a bowl and add sugar and tapioca mixture. Drizzle in brandy and toss gently to combine.
- When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights. Scrape cherry filling into pie crust.
- Place the second dick of dough on a lightly floured surface and roll 3/8in thick. Place overtop of the pie and trim to fit. Cut slits in the top for venting.
- Brush top crust with cream and sprinkle generously with Demerara sugar. Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.
- Kirsch can be used in place of brandy.
- If you're brave, a lattice top crust can be used for extra flair.