We’re seeing cherries everywhere we go this summer! There were so many on the trees in the Harlequin’s Wholesale area that our Retail Manager Beth just had to make a pie for our co-workers.
We love the pie she made, and we’re sharing the recipe with you.
BETH’S SOUR CHERRY PIE
Crust:
2 1/2 Cup flour
1 Tablespoon sugar
1 teaspoon salt
2 teaspoon cider vinegar
1/2 Cup ice water
1 Cup butter – cold cubed
Mix flour, sugar, salt and cut in cold butter until pea sized. Add vinegar to water and add a few tablespoons at a time. When dough starts to clump dump onto floured surface and use hands to bring it together into a ball. Divide the dough into 2 discs. Wrap each in plastic wrap and refrigerate for 1 hour up to 1 day.
Filling:
2 lbs or about 6 cups pitted cherries
½ Cup sugar – tart or 1 Cup sugar – sweeter
1 teaspoon lemon juice
3 Tablespoons cornstarch
¼ teaspoon each of vanilla and almond extract
1 Tablespoon butter chilled and cubed
Cook cherries, sugar and lemon juice over medium heat until cherries soften and release the juices. Mix the cornstarch in a small bowl with 2 Tablespoons of water and then add to cherries. Cook for another 3-6 minutes until it thickens. Remove from heat and add the vanilla and almond extract. Let cool before assembling the pie.
Pre heat the oven to 425 degrees
Roll 1 disc of chilled dough into a 12” circle and press into a 9” pan.
Roll the 2nd disc of chilled dough and cut into 10 ¾” strips to lattice the top.
Add the filling and make the lattice top. If you choose not to lattice the top be sure to cut the top to vent the steam. Brush with an egg wash (1 egg & 1 Tbs water) and sprinkle with 1 Tablespoon sugar.
Bake for 15 minutes and then lower the oven temperature to 375 degrees and continue baking until filling is bubbling and crust is golden brown – 45-60 minutes. Cover edges in foil if browning too quickly.