So it's hard to find fresh, tart cherries in the market. Luckily, I found this recipe from Smitten Kitchen that uses sweet cherries.
As you may guess, the hardest part of this pie is prepping the fruit...miss one pit and you've just ended someone's day with an emergency trip to the dentist. With that in mind, even though I soooo wanted to give my son the task of pitting cherries...I ended up taking it on myself. Just so I can confirm I heard the "plink" of the pit hitting the bowl when I pitted each cherry.
- Pastry for a double crust pie
- 4 cups fresh cherries, pitted (about 2 1/2 pounds)
- 4 Tablespoons cornstarch
- 2/3 to 3/4 cup sugar (depending on the sweetness of your cherries)
- 1/8 teaspoon salt
- Juice of half a lemon
- 1/4 teaspoon almond extract
- 1 tablespoon cold unsalted butter, cut into small bits
- 1 egg, beaten with 2 tablespoons water
- Coarse sugar, for decoration
Preheat oven 400.
Roll out half the pastry to 1/4'' and line pie tin.
In a bowl gently mix all the filling ingredients, except the butter.
Fill the pan with the fruit, discarding any excess liquid that may be in the bowl.
Dot top with butter and cover with the other half of the rolled out pie dough.
Finish edges and vent top crust (if necessary).
Brush the top with the egg wash and sprinkle with coarse sugar.
Bake for 25 minutes then lower the oven temperature to 350. Continue cooking for another 25-30 minutes or until the crust is golden brown.
Cool on a rack before serving.