Cherry pie is my most favoritist kind of pie and while I have made many of them over the years I’ve never actually done so with fresh cherries so thought it best to amend that as soon as possible. Now, unfortunately I don’t have one of those little tools that helps you pit things like olives and cherries so I did so by hand. Don’t so much recommend that…
…though apart from squirting a little cherry juice in my eye, the hand-pitting worked out just fine.
I’m going to let you in on a little secret: I’m not great with rolling out crust and pinching the ends all fancy and purty. Don’t get me wrong, the crust tastes just fine, but it usually looks like a hot tranny mess as the kids (used to) say. There are holes. Sometimes I have to pull extra dough from the side where the crust is thicker and use it to patch the holes. But let me let you in on another secret: no one seems to care that they’re not always the most picture-perfect-looking pies ’cause they taste pretty darn good.
With that being said, this is the first time I have ever attempted a lattice crust.
Not bad, but you can definitely see where I had to do a bit of stretching and patching. But to be honest with you I don’t trust baked goods that look too perfect. Same thing goes for people, but we’ll save that for a later date.
The lattice crust required me to use a utensil that rarely gets attention in my house:
I’m referring to the pizza cutter of course. The rolling pin gets all sorts of love chez moi.
And I think the extra effort was worth it!
I promise to get some vegetables or at least savory dishes on the blog soon. Clearly you see where my preferences lie…
Rustic Cherry Pie (adapted slightly from a recipe found in the Spring ’11 edition of Edible Grand Traverse magazine)
- 4 cups pitted tart cherries
- 1 cup sugar
- ¼ cup flour
- Pie crust (see recipe below)
Preheat oven to 425 degrees. Line a 9-inch pie plate with one crust and place into freezer. Put cherries in a mixing bowl. Mix sugar and flour together; stir into cherries. Pour cherry filling into unbaked frozen pie crust. Top with a full crust or lattice pastry.
Bake for 20 minutes at 425. Lower heat to 350 and bake for another 40-45 minutes, until filling is bubbly. In last 20 minutes of baking cover crust with aluminum foil if crust is browning.
Two Crust Pie Pastry (from Betty Crocker’s Cookbook)
- 2 cups all-purpose or unbleached flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 5 tablespoons cold water
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into two flattened rounds. If desired, wrap flattened rounds of pastry in plastic wrap and refrigerate about 30 minutes to firm up the shortening slightly, which helps make the baked pastry more flaky and lets the water absorb evenly throughout the dough.
Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.