My entire world could be crumbling, but if I have a pie crust to make/eat, all is ok in the world.
Good thing I had this pie because this week has been trying. It’s been one for the records in terms of toughness. Amelia is having her own rough week because she hates fireworks and my neighborhood always decides it’s a great time to shoot off fireworks for the whole week of Fourth of July. She’s been hiding in the bathroom all today. EMOJI CRYING FACE!
So, we’ve both stress-eaten a bit of pie. Can you blame us?
Summer is a sad sight without cherries.
They’re the best part of summer. Last fall I made a simple apple pie and took it to a dinner and sort of scratched my head as to how or why there wasn’t a classic and simple apple pie on this blog. So I fixed that issue.
Now, I’m fixing the issue that there isn’t a classic cherry pie recipe on this blog. Because sometimes you don’t want something complicated. Perfectly ripe summer fruit doesn’t need much manipulation—it’s a gem on its own. Just sweet summer cherries swimming in a pool with sugar and tapioca starch and cinnamon and salt. Nothing overpowers, nothing really stands out except the beautiful sweet cherries.
If you’ve never made a pie, this is a good start.
A successful pie just needs a bit of gumption, confidence. Hopefully I can give that to you because it really isn’t that difficult.
1. I always make the pie crust the night before. This breaks up some of the work and the next morning you can just throw together the filling ingredients and spend time making a pretty crust, if you’re into that sort of thing.
2. Do yourself a favor and invest in a cherry pitter. If you buy a cheap one, you’ll buy it twice. Trust me from experience!
3. Egg wash is important. You want that golden brown crust!
4. If your cherries are a lil’ soft or not exactly perfect, that’s ok!
5. Eat it with ice cream.
- 2 1/2 cups (312.5g) all-purpose flour
- 1 tablespoon (15g) white granulated sugar
- 1 1/2 teaspoon (7g) fine-grain sea salt
- 2 sticks (226g) unsalted butter, frozen
- 3/4 cups very cold water, divided
- 1 large egg, beaten (for egg wash)
- In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
- Add a 1/2 cup of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to add 3 to 4 tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Divide the dough, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
- Remove the first disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving a 1-inch overhang. Add your filling and transfer the pie to freezer while you roll out the second disc of dough.
- Remove the second disc of dough from the refrigerator and repeat the rolling process as you did with the first disc. You have a couple of options, you could simply lay the second rolled out sheet of dough on top, making a few slits with a knife so steam can escape. You can do a lattice. You could even punch out holes or any sort of shape and place it on top. Crimp the edges and brush with the egg wash.
- 2 pounds cherries, pitted and halved
- 1/4 cup tapioca starch (or 3 tablespoons corn starch)
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat the oven to 400 degrees F. In a medium bowl, mix cherries, tapioca starch, white sugar and brown sugar, cinnamon and salt.
- Per the instructions above, add the filling to the pie crust. Crimp the edges, brush the edges with egg wash and transfer to a baking sheet. I like using a baking sheet because sometimes pies bubble over and I find it easier for transporting to and from the oven. Bake for 20 to 30 minutes, checking on it periodically.
- Turn the oven down to 350 degrees F and bake for an additional 30 minutes, until the edges are golden brown and the cherries are bubbling. If at any time the edges get too browned, use a sheet of foil to cover any part of the crust (this will shield it from getting darker).
- Allow to cool for 2 to 3 hours for neat slices. For loosey-goosey warm pie, serve right away.