Matthew has been begging lately for a fruit pie, and while I love baking pie, to be honest, fruit pies kind of intimidate me. This makes no sense, I admit, because fruit pies are usually some kind of stir, throw in a shell, and bake routine. The old fashioned pies I love best are often more complicated beasts. Still, something about fruit pies worries me. Is it the added second crust on the top, worked into a lattice or perfectly-slotted top crust? Is it the question of whether the fruit needs to be cooked before entering the crust? Is it the worry of too much juice or water? Or is it the ever-confusing problem of whether to use canned, fresh, or frozen fruit? Maybe the real reason fruit pies are so daunting is that there are so many questions and so many ways to make them! Nevertheless, I accepted the challenge to make a new fruit pie. And now that I have, it was totally worth it. This marks the third type of fruit pie I’ve made, after blueberry and apple. For this one, we used fresh dark cherries (with pits), and we amended a recipe we found online to suit our purposes. It resulted in a deliciously sweet, luscious cherry pie with full, round cherries; a flavorful, juicy filling; and a sugary, golden crust. We hope you enjoy it as much as we did.
A few tips to make your baking easier:
-To pit cherries, we took a tip from a recipe we found on Inspired Taste. If you don’t have a pitter, you can use a chopstick. Matthew was quite adept at this! And it kept our cherries mostly intact.
-Use the two-crust roll-out pie crusts you can buy in any well-stocked grocery store. It should be a 9-inch crust, and my suggestion is to keep it refrigerated before use, not frozen, as it can be tough to defrost these.
-I left out a few ingredients, including 1/4 tsp. of almond extract. Almond extract just isn’t something I use in a lot of recipes, so it’s an added expense to buy for such a small amount in one recipe. I also left out 1 tbsp. of unsalted butter, because the pie didn’t need the extra fat, and also because unsalted butter is more expensive than the kind I buy. Totally up to you if you’d like to add both!
1 box of 2 roll-out pie crusts (keep refrigerated)
4 cups of fresh cherries (with pits removed, if applicable)
1/4 cup cornstarch
3/4 cup sugar
1 tsp. vanilla
1 tbsp. lemon juice
1/8 tsp. salt
For crust topping: 1 egg yolk; 1 tbsp. heavy whipping cream; 1 tbsp. sugar
- Pit the cherries. This is best done at a table where you can sit down and work easily. Use your cherry pitter or a chopstick to push the pit out. You will need 4 cups of fresh cherries, which for us equated to about 1 pound. Put them in a bowl and set aside for now.
- In another bowl, stir together the cornstarch, sugar, vanilla, lemon juice, and salt. Add the cherries and toss carefully. (I used a soft plastic spatula for this.) Be careful not to pour all the extra cherry juice in when you add the cherries.
- Remove your 2 pie crusts from the box and unwrap one, then carefully roll it out onto a glass or metal pie pan. Press it gently into the pan.
- Pour the cherry filling into the crust.
- Roll out the second pie crust on top of the first. Use your kitchen scissors or a knife to trim excess pie shell off the sides. Fold the top crust’s edges under the bottom crust and press together, then use your fingers to create a fluted crust edge. (The original recipe suggested using your index finger to press the dough in between the first two knuckles of your other hand, all the way around the edges. This worked alright for me, but was a little tough to master.)
- Pop in the freezer for 5 minutes. Go ahead and preheat your oven at this time to 400.
- Prepare a quick egg wash for the topping: Mix the egg yolk with the heavy whipping cream, then use a pastry brush to spread it over the top crust of the pie. (If you don’t have a pastry brush, which many people don’t, you can use a spoon to carefully sprinkle it all over the pie, then spread it a little with the back of the spoon.) One important note: you will NOT need all the egg wash. If you use too much of it, it will start to pool in certain spots on your pie which will make it less attractive. This wasn’t mentioned in the original recipe, so I was concerned I was supposed to use it all, but I learned the pie didn’t need it.
- Sprinkle the top of the pie with the 1 tbsp. of sugar, then cut four slits in the top as shown. Place the pie on a baking sheet so that any juices won’t boil over into your oven.
- Bake at 400 for 20 minutes, then reduce heat to 350, and bake for another 40 minutes. The crust should be a beautiful gold color and the filling should be bubbling out of the top a bit. I recommend baking for an extra 5-10 minutes if you’re willing to try, because my bottom crust could have used a little more time to cook, but that’s my personal preference.
- Cool for 2-3 hours, or preferably overnight, before cutting. Enjoy!