Cherry Pie

Cherry Pie 1

Nothing screams summer like a rustic pie. There’s something so appropriate about serving an imperfect pie during the warm months, throwing in a countryside essence to the ambiance. And if you ask me, cherry pie has an all-American soul, so what better way to celebrate fireworks and independence than with a rustic cherry pie? Adorn your pie with star shapes, like I did, to achieve the ultimate, festive sweet treat. Happy Fourth of July everyone!
Cherry Pie 2

Rustic Cherry Pie

Ingredients:

Pie Dough:
2 1/2 cups flour
1 Tbsp.. sugar
1 teaspoon salt
2 sticks of butter, diced into small pieces
Ice water as needed (generally about 2 Tbsp., use more if dough is still dry)

Start with cutting the butter. Then, combine all ingredients in a mixing bowl, and then add cold butter. With a pastry blender (or a cook’s best tool, your hands!) blend the butter into the flour mixture until the butter is so well blended, there are only minimal dots of butter left. At this point, to bring the dough together, drizzle the 2 tablespoons of ice water over the pie dough, and work the dough with your hands. 

Divide the dough in two and wrap in plastic. Stick in the refrigerator until the pie filling is ready. 

*To yield a flaky crust it’s very important you keep your butter cold! After you cut up the butter in small pieces, stick them in the freezer until you are ready to blend the dough.

Filling:
2 lbs. dark cherries, pitted
zest and juice of one lemon
zest and juice of 1/2 orange
2 Tbsp. sugar
1 1/2 Tbsp. flour

Combine all ingredients together and fill into a pie dough lined dish.

Assembly:

On a floured surface, roll out one of the pie dough halves into an even circle, large enough to fit the pie dish you are using.*To ensure your pie dough gets rolled out evenly to fit the pie dish, roll upward and downward, then rotate every 1/4 inch of the dough and repeat. Add the filling.

Set aside about 1/4 of the pie dough reserved for the top layer before rolling out (these will become your stars!). On a floured surface, roll out the remaining pie dough, enough to cover the pie. Transfer to the pie so it covers. Crimp the edges of the pie.*If the edges don’t cover all the way, no need to worry, the star shapes will cover any mistakes

Next, roll out the small piece of pie dough you set aside. With a small star cookie cutter, start cutting out stars, continuously gathering the borders and re-rolling them out to use up all the dough. Overlap the stars along the edge of the pie.

Brush the pie with an egg wash (1 egg beaten with a few drops of water), and make a few slits on the pie.

Bake at 350 degrees F for 45 minutes, or until golden brown.

Voila! Serve with lightly whipped cream, vanilla ice cream, or just by itself.

Cherry Pie 3
Cherry Pie 4

Happy Fourth of July everyone! 

Xo, Dominika.

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