Another pie, this is the 3rd in 3 weeks! I know, I have went on and on, in the past, about how I hated making pies. Since then I have learned how to make a good crust, that seems to work out every time! Everyone else in my family loves pie so they are always eager to try something new.
This time I wanted to make a cherry pie. The cherries are amazing this year and I figured I would give it a try. After buying and extra basket of cherries everyone told me, ‘you can’t make cherry pie with those cherries!’ What?!?! To me a cherry is a cherry, beyond the fresh ones at the market and the maraschino ones you get in the jar I really didn’t know there were more. Apparently there are. Rumor is that you can ONLY make a pie with sour cherries. At this point I am a little flustered as I have no idea what I am going to do with all of these cherries!
When I got home I take to the web in search of some baking answers, “can you make a pie with sweet cherries?” YES, YES you can!!! There were tones of recipes out there, also tones for the sour cherries. I’ll show them!….I hope….
This one I did follow a recipe, with so many people rooting against me I figure I better follow something!
Sweet Cherry Pie
Adapted from Smitten Kitchen
3 tablespoons cornstarch
2/3 cup caster sugar
1/8 teaspoon salt
Juice of half a lemon
1/4 teaspoon almond extract
1 egg, beaten with 1 tablespoons cream
Your favourite pie dough
1. Preheat oven to 425ºF
2. I never know how much fruit to use and many of my pie dishes are different sizes. This is how I measure how many cherries to use. This many!
3. Thoroughly wash and dry cherries
4. Using your favourite pie dough, roll out and prepare your crust (I forgot to get a picture of this step)
5. Stem and pit the cherries. This was something I had never done before. When I eat cherries I always just spit them in a cup (classy I know). As there were so many of them I looked up different ways of going about it. I was quite surprised to learn there is an actual cherry pitter! It’s quite the tool. As a gadget freak like myself I may look into it. I settled on these 3, a knife, a piping tip and an orange peeler. They made it look so easy.
The piping tip seemed like the best option to me, made total sense.
Using a very small tip (I used #2) place tip up and insert into stem hole
Press down until pit pops out the top…..Not quite! I felt the tip slip off
Tried a bigger one #5
Not much better
On to Plan B – the end of an orange peeler. Just dig it out
It worked, but was very time consuming and messy
Plan C – My idea, a knife. I treated it like an avocado.
Slice around the edges
Twist and pull apart
Pick out the pit
I thought I would be an hour doing this – with this method – max 15 minutes
6. In a large bowl combine cherries, almond extract, lemon, salt, sugar and corn starch
7. Pour into your prepared pie shell
8. Create a vented top, lattice or other
9. Lightly beat egg and cream. Bush over the crust
10. Bake at 400ºF for 15 minutes. Reduce heat to 350ºF continue baking until golden brown and centre is bubbling.
It’s far from pretty
11. Allow to cool to room temperature before cutting. I am praying that the pie has set and I don’t end up with cherry soup!
YAAAY! No soup!
Look at that!
I would like to say YES you can make a pie with sweet cherries! This pie was delicious! I’ll be honest, I have nothing to compare it to because I have never had cherry pie but I can’t imagine it any better.
The crust was rich and flaky and the filling was delightful. Even though they were sweet cherries there was still quite a bit of tang, but not too much it was the perfect balance of sweet and tart. The pie set perfectly, a slight run but not soupy.
I think I am getting the hang of this pie thing. I may, and that is a big may be converted to a pie person. I ate the entire piece!