Cherry Pie

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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.

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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

Sweet cherries
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

 

Directions:

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!

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3. Thoroughly wash and dry cherries

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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.

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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

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Press down until pit pops out the top…..Not quite! I felt the tip slip off

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Tried a bigger one #5

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Not much better

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On to Plan B – the end of an orange peeler.  Just dig it out

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It worked, but was very time consuming and messy

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Plan C – My idea, a knife.  I treated it like an avocado.

Slice around the edges

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Twist and pull apart

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Pick out the pit

Prefect!

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I thought I would be an hour doing this – with this method – max 15 minutes

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6. In a large bowl combine cherries, almond extract, lemon, salt, sugar and corn starch

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7. Pour into your prepared pie shell

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8. Create a vented top, lattice or other

9. Lightly beat egg and cream. Bush over the crust

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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

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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!

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YAAAY!  No soup!

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Look at that!

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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.

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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!

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