Cherry pie

It's been a pretty busy week. One son graduated from high school, the other came home for the event. Lots of cooking. Lots of eating.

Cherry is Max's favorite pie. So on the occasion of his return home I baked him one.
Tart cherries are not yet in season in the Chicago area. The only two options available out of season are frozen, which for me, only seems to work perfectly if they have been thawed first. Otherwise the pie is too thick or too runny, can't seem to get it right.

The second option, WAIT, now hear me out, is a canned cherry. No. Not the kind with the goopy premade filling. Canned cherries stored in water and it's own juices. Oregon is a reliable brand. You drain the cherries reserving some of the liquid to which you add sugar and tickener. The ratio is always perfect. The exact directions are on the inside label of the can.

The flavor is nice and tart.

The only thing you can never compromise on is the crust. Always make your own crust. There is no comparison to the premade packaged or frozen ones.

Basic Pie Crust

for  a double crust

2 1/2 cup all purpose flour or white spelt flour

1 t salt

1 t sugar

2 sticks cold butter, cut into small pieces

1/4 to 1/2 ice cold water

Place the flour, salt and sugar in the bowl of a food processor.

Pulse to mix well.

Add the cold butter.  Pulse 3 times.

With the processor running slowly add the water until the dough begins to

 hold together when pressed between fingers and thumb.

Turn dough on to a smooth surface.  Gather together quickly as to not warm the dough with your hands.  Divide into to and press each into a disk.  wrap with plastic wrap and refrigerate for at least and hour.

Remove from refrigerator.  Let warm about 10 minutes. Roll out as desired.

Bake at 400 until crust is golden brown and cherries are bubbling.

-- Post From My iPhone