Cherry Pie

In case you wanted extra pie, I bring to you cherry pie. I made this for my Aunt L who came to visit Seattle (and us) for the first time ever. She came in the Fall around her birthday, so I wanted to make her favorite dessert. Of course it was something I had never made before, and it is an area I struggle with: pie! Thankfully, I was able to make something that was acceptable, and I think even delicious.

There were a few missteps with the pie, starting with the cherries. I had some trouble finding cherries, and then left the store without getting some (the Fudgelet and I ran back inside to pick them up, haha). You want to get a mix of cherries, both sour and sweet. I was able to get a mix of them with some frozen cherries. This way, I also didn’t need to pit any since I lack a cherry pitter.

I also had a little issue with the filling leaking out, but just use a baking sheet underneath as recommended and it isn’t a big deal. Messy, but still tastes good.

I also tried finding Bob’s Red Mill tapioca starch that Stella recommended in the recipe, but it wasn’t at my local store so I just used the brand I already had, and it worked fine.

Directions for Cherry Pie

Slightly adapted from Serious Eats

  • Double pie crust
  • 790 g pitted cherries (fresh or frozen; if frozen, thaw the cherries until softened)
  • 2 Tablespoons lemon juice
  • 7 ounces sugar
  • 3 g kosher salt
  • 40 g tapioca starch
  • Egg wash: 1 egg, 1 egg yolk, 1 Tablespoon heavy cream (I used milk), pinch of kosher salt)

In a large bowl, fold together the cherries, lemon juice, sugar, salt, and tapioca starch.

Pour into the prepared pie shell and top with the second piece of pie crust (I used a lattice design).

Refrigerate the pie to make sure the top crust is chilled (about 30 minutes).

Meanwhile, preheat the oven to 400 degrees F and put an oven rack on the lower-middle position.

Before baking, you can whisk together the egg wash ingredients and brush over the crust to make the crust golden and shiny after it is baked.

Place the pie on a parchment-lined rimmed baking sheet. Bake until the crust is golden (about 1 hour) then cover with tented foil. Bake until the filling is bubbling throughout the pie, including the center (about 15 minutes longer). My pie took a bit longer, so go by the look over the time.

Allow the pie to cool until at most 85 degrees F before serving (about 3 hours).

Directions for Cherry Pie (without pictures)

Slightly adapted from Serious Eats

  • Double pie crust
  • 790 g pitted cherries (fresh or frozen; if frozen, thaw the cherries until softened)
  • 2 Tablespoons lemon juice
  • 7 ounces sugar
  • 3 g kosher salt
  • 40 g tapioca starch
  • Egg wash: 1 egg, 1 egg yolk, 1 Tablespoon heavy cream (I used milk), pinch of kosher salt)

In a large bowl, fold together the cherries, lemon juice, sugar, salt, and tapioca starch. Pour into the prepared pie shell and top with the second piece of pie crust (I used a lattice design). Refrigerate the pie to make sure the top crust is chilled (about 30 minutes).

Meanwhile, preheat the oven to 400 degrees F and put an oven rack on the lower-middle position.

Before baking, you can whisk together the egg wash ingredients and brush over the crust to make the crust golden and shiny after it is baked.

Place the pie on a parchment-lined rimmed baking sheet. Bake until the crust is golden (about 1 hour) then cover with tented foil. Bake until the filling is bubbling throughout the pie, including the center (about 15 minutes longer). My pie took a bit longer, so go by the look over the time.

Allow the pie to cool until at most 85 degrees F before serving (about 3 hours).

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.