Cherry Pie


I hope everyone had a great weekend.  Part of mine was spent cherry picking at Darlymple Farm in Hector, NY.  It's a beautiful farm perched high on a hill over looking seneca lake.  After picking 10 lbs of cherries it was evident some baking had to be done.

Cherry Pie

for the crust: 

2 1/2 lbs all purpose flour

2 tablespoon sugar

1/2 teaspoon salt

2 sticks cold unsalted butter, cubed

2-6 tablespoons ice cold water


for the cherry filling: 

5 cups pitted fresh cherries

2 tablespoons cherry juice or cassis liquor

1 teaspoon lemon juice

2 tablespoons sugar

3 tablespoons corn starch


for the egg wash: 

1 egg yolk

splash milk

In a bowl, whisk flour, sugar and salt together.  Add butter cubes and rub into flour with fingers until it resembles a course crumb.  Add tablespoons of water until mixture will hold together as a dough.  Divide dough in half and form each into discs.  Chill in fridge for 30 minutes.  Roll each out in between 2 sheets of lightly floured parchment paper.  Fit one into a greased 9 inch pie pan.  Cut the other into strips.  Set aside. 

Heat oven to 400 degrees and move rack to lowest position.  Place pitted cherries in  a bowl and strain, reserve 2 tablespoon of cherry juice.  In a small bowl, whisk together cherry juice, lemon juice, sugar and cornstarch.  Toss with cherries.  Pour filling into prepared crust. 

Arrange pastry strips over pie, seal and trim edges. Whisk together egg yolk and milk, brush over pastry.  Bake 60 minutes.  If crust browns too fast cover with aluminum foil.   

Cool slightly before serving.