She's My Cherry Pie

Cherries are in season!

Since they were $0.99/lb, I bought several pounds at the grocery store and have been looking for cherry recipes to utilize the cherries.

I've never baked a pie before, but bought a pie pan a couple months ago with the intent of learning how to make pies. Perfect opportunity for a homemade cherry pie!

So I didn't really think about the fact that I would have to pit 2 pounds of cherries by hand. I used a chopstick. Because I'm Asian and that's what we do.

Eat this pie with vanilla icecream (Bluebell's Homemade Vanilla preferably). That's not a suggestion, it's an order.

Martha Stewart's Sweet Cherry Pie
(with my own adjustments)

2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice*
All-purpose flour, for rolling
1 tablespoon water, for glaze
1 tablespoon turbinado or granulated sugar, for sprinkling

*I prefer sour cherries over sweet cherries for pie, but only sweet cherries were available so I soaked the 2 pounds of pitted cherries in lemon juice (4 lemons) for about an hour

  1. Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough (for recipe, see below) to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around.

  2. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. [Here I added more lemon juice and soaked for an hour] Pour into prepared bottom crust.

  3. On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips. [Here I put the strips in freezer for 15 minutes or until firm so they would stay straighter upon baking.] Weave frozen strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with fingers all around the edge.

  4. Using a pastry brush, lightly brush lattice with water, and sprinkle with turbinado sugar.

  5. Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

Martha Stewart's Basic Pate Brisee

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

  1. In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.

  2. Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).

17 comments :: She's My Cherry Pie

  1. It's 4am in Tokyo right now and I should not be drooling over cherry pie, but I am!
    I LOVEEEEEE cherries! They are so expensive here, but I was craving them so bad that I bought $10 worth (which gave me about 30 cherries - ok not literally, but almost) almost everyday!
    Can't wait to be able to eat it as much as I want when I get home!
    Did Dru get a taste of this delisciousness?

  2. whoops - I spelled deliciousness wrong! =/

  3. this pie looks SO YUMMY! and for never have baked a pie before you are a natural!

  4. It seems to be delicious!

  5. I've never really been a fan of cherry pie, but this one looks far too delicious to pass up. Thanks for the recipe!

  6. This comment has been removed by the author.
  7. wow. that looks soooooo good. great pix too.

  8. MMMMMMMMMM... looks good! How the heck did you use chopsticks?!? I'm amazed and curious. I'm not very good with chopsticks- in general, when I use it it's like I have carpal tunnel syndrome!!! My Mom however is an expert at cooking with chopsticks.

  9. Miam Miam!!! (in English it's Yummy!)

  10. "I used a chopstick. Because I'm asian that's what we do" <--lmao

    the pie looks delish, love your blog.

  11. it looks wonderful! But question is, how does it taste?

  12. Ooh, that looks really good! I was planning on baking something with all the fresh fruit I have in my fridge, and I think I might have to try this recipe. Thanks for the idea!

  13. the cherry pie looks delicious!!!
    May i have some, please????

    you did a beautiful job!!


  14. I'm salivating in my chair right now! Looks delicious! I'm domestically challenged so I will just have to mentally devour this. =D

  15. looks so yummie!!! oh no, i haven't got any oven,
    hah, maybe it's lucky for me, my diet is crushed every day :)

  16. "I used a chopstick. Because I'm Asian and that's what we do." - true.

  17. So I have like 100 lbs in cherries because Ry's parents bought me a bunch, and I was like, I should just make a pie, and w00t you have a recipe. win.

    if i bake this, and it sucks, i will blame you and not my lack of baking skills. of course.

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