Cherry Pie Recipe

For all the pleasure it brings, homemade cherry pie isn’t difficult to make. And it’s something that money can’t buy. Use sour (tart) cherries which become creamy and tender with a bright, refreshing tangy flavor and a vividly clear pink juice. Whereas cooked sweet cherries turn mushy and color to a muddy purple. If you are using frozen cherries, let them defrost until the fruit separates easily.

Another sour cherry benefit is their remarkable healing properties (read more).

A white flour crust is light in texture, but it lacks flavor. On the other hand, a crust of whole-wheat pastry flour is substantial and flavorful. For the best of both, you can evenly blend both flours for a tasty but still delicate crust.

Makes 1 9-inch pie

Pie Crust
1 cup flour
1 cup whole-wheat pastry flour
1/2 teaspoon sea salt
3/4 cup unsalted butter, well chilled
Approximately 5 tablespoons ice water

Filling
4 cups sour cherries, rinsed and pitted
2 tablespoons flour or cornstarch
1 1/4 cups organic sugar
2 tablespoons local unsalted butter, chopped

Measure flours and salt into a mixing bowl and toss with fingers to blend thoroughly. Cut butter into 1/4″ cubes and add to flour mixture. Toss to evenly distribute. With fingertips, quickly and deftly rub the butter into the flour to make a dry, crumbly mixture.

Sprinkle 6 tablespoons of ice water over the mixture. Using a fork, rapidly stir the dough until it gathers into clumps. If needed, add additional ice water to hold dough together. Gently divide dough and form into two disks. Chill for 10 minutes.

Drain cherries and reserve ¼ cup of their juice. Combine flour with reserved juice and mix until smooth. Stir in sugar. Gently blend sugar with fruit and allow to stand for 15 minutes. Taste and, if necessary, increase sugar.

Preheat oven to 450 degrees F.

Roll out each piece of dough on a lightly floured surface to a circle large enough to cover a 9″ pie plate. Use one circle to line a 9″ pie pan.

Pour fruit into pie shell and dot with butter. Cover with top crust. Prick top. Bake for 10 minutes in pre-heated 450 degrees F. oven, and then reduce heat to 350 degrees and bake about 40 minutes longer or until golden.