Here’s a midwest summer classic . . . Cherry Pie. Nothing says summer like ripe sweet cherries. Just in time for Independence Day, this pie will delight eaters of all ages. Enlist a family member to help with the pitting, which is the most time consuming part of making this dessert. For enhanced presentation make a lattice crust topping and use a fluted ravioli cutter to add a touch of flare. Almond and cherries go together beautifully, so substitute some of the flour in the dough with almond meal and add a bit of almond extract to the pie filling. You taste buds will be amazed.
Prep Time: 20 minutes (plus 1+ hours for chilling the pie dough)
Cook Time: 50 minutes
Serving Size: 8
1 recipe 3-2-1 Pie Dough, substitute 4 oz of flour with 4oz. almond meal (highly recommended!)
6 cups cherries, pitted (about 3 lbs. unpitted)
1 cup granulated sugar
¼ teaspoon ground allspice
½ teaspoon almond extract
½ teaspoon vanilla extract
1 tablespoon fresh lemon juice
3 tablespoons instant tapioca granules
⅛ teaspoon fine sea salt
2 tablespoons unsalted butter, cut into 4-5 pieces
Cream, half and half, or milk for brushing on crust
Coarse sugar for sprinkling onto crust
Food processor or pastry blender helpful
Make the pie dough, divide it into two disks, and refrigerate it for at least one hour to chill. This can be made 1-2 days ahead and kept in the refrigerator, or frozen about 1 month.
Preheat the oven to 400 degrees Fahrenheit.
While the pie dough is chilling, prepare the pie filling.
Pit the cherries.
Place 1 cup granulated sugar, ¼ teaspoon ground allspice, 3 tablespoons instant tapioca granules, and ⅛ teaspoon fine sea salt in a large bowl. Stir to combine. Add in the 5 cups of pitted cherries, ½ teaspoon almond extract, ½ teaspoon vanilla extract, and 1 tablespoon fresh lemon juice. Stir to combine.
Roll out one of the pie dough disks. Grease your pie pan and add the rolled-out dough to the pan. Place in the refrigerator to chill while you roll out the top piece of dough.
Roll out the second disk of pie dough. If you would like to create a lattice top, cut the rolled-out pie dough into about 1-inch wide strips. An architectural ruler works well, because it’s about the correct width. Just press into the dough, roll once, press again. Continue across the dough. Using the marks you just created as guides, cut the dough with a knife. If you are not doing a lattice top, just ignore this step.
Fill the dough lined pie pan with the cooled cherry filling. Cover the filling with the second piece of dough, or alternating strips of dough for the lattice crust. If doing a full crust, slice vents into the top. Wrap a strip of foil around the edge crust (to help prevent burning.) Place the pie dish onto a foil lined baking sheet (in case the filling bubbles over) and place it into the oven for 30 minutes.
After 20 minutes remove the pie from the oven and remove the foil. Brush the crust with the cream or milk and sprinkle the coarse (or fine) sugar onto the crust. Bake for another 30 minutes.
Cool on a cooling rack before slicing and serving.