I‘m currently baking in the sun while I write this. And I don’t mean baking as in muffins but baking as in my pale–never sees the light of day–skin is getting toasty and golden brown as we speak. Sorry my mind is all over the place today. It’s summer!!!! I mean, I guess you probably know that already. But I don’t think I’ve officially said it on F2B yet, though it’s been all my brain’s been thinking about these last few weeks. California weather has finally settled into a balmy 80-70 degrees and I’ve used the “but it’s summer” excuse one too many times already.
When we were in Seattle, I ate the most amazing tarte à la rubarbe at the Le Panier Bakery in Pike Place (!) and was so excited to share it with you all here. I went to Whole Foods, swearing I saw rhubarb there just a few weeks before, but they were all out! I pouted for a few minutes before a giant pile of fresh cherries caught my eye. There was a table filled with pounds and pounds of beautiful, dark red cherries. And they were on sale!! How could you say no to that?
I remember dying to make cherry pie last September, but again, the grocery store didn’t have any fresh cherries at the time (I’m starting to realize I have a bad habit of looking for produce when it’s out of season). If I couldn’t get fresh rhubarb, then I was sure going to take a few pounds of these delicious cherries home for some 4th of July ready pie!
4th of July has always been one of those holidays that slowly creeps up on me before I even notice it. All of a sudden there are fireworks on sale at the grocery store and funny marketing puns like “Red, White, and Barbeque” all over the meat section. The last thing I thought I’d be able to successfully make in a single day would be pie.
My previous experiences with pie have taken what feels like two full days spent in the kitchen to accomplish. I don’t know what I’ve been doing differently before, or maybe my idea of a “long” recipe has completely changed after I made cruffins for the first time, but this pie was put together and out of the oven before my big ol’ feet even started to hurt! So I am proud and excited to be joining the social media pie masses today. I’ve seen so many cherry pies gracing Instagram and Pinterest for the holiday, and the logical reason is because you just can’t go wrong with it. Who doesn’t love pie, therefore who doesn’t love cherry pie??? Certainly not me.
Here are a few 4th of July inspirations that have totally gotten me in the mood to celebrate!
Fix Feast Flair – Chocolate Haupia Flag Tart
Kale and Caramel – Double Berry Cream Pie
A Cozy Kitchen – Classic Cherry Pie
I am a Food Blog – Red White & Blue Mini Pavlovas
My name is Yeh – Buttermilk Chocolate Cake with a Peach filling and Marzipan Cow
The Winthrop Chronicles – American Flag Pie
p.s. here’s a little GIF of how I do a lattice crust, just in case any of you need a little help 🙂
for the pie dough (makes one double-crust pie or two single crust pies):
○ 2 1/2 cups all purpose flour
○ 2 tbsp sugar
○ 1 tsp kosher salt
○ 2 1/2 sticks (20 tbsp) unsalted butter, cold and cut into cubes
○ 6 tbsp cold water
1. In a food processor, pulse 3/4 of the flour, sugar, and salt together a few times.
2. Add in the butter evenly around the food processor. Pulse for about 25 times until there is no more dry flour and the butter has formed into tiny clumps. Add in the rest of the flour and pulse for 5 times.
3. Transfer the dough to a large bowl. Sprinkle the cold water a little at a time onto the dough. Use a rubber spatula to fold and push the dough together until it forms into a ball.
4. Split the dough ball evenly in two. Shape each into a 4-inch disc and cover in plastic wrap. Let rest in the refrigerator for at least 2 hours.
for the cherry filling:
4 cups fresh, pitted cherries (I have a very deep pie dish and ended up having to use 5 cups)
4 tbsp cornstarch
2/3 – 3/4 cup sugar (depending on the sweetness of your cherries)
1/8 tsp salt
the juice of 1/2 a lemon
14 tsp almond extract
1 tbsp cold unsalted butter, but into small cubes
1 egg + a splash of milk
1. Preheat the oven to 400°F.
2. In a large bowl, combine all the ingredients except for the tablespoon of unsalted butter. Set aside.
3. Remove the pie dough from the fridge and unwrap. Dust your work surface with flour and roll out one of the discs to a 13 inch circle. Roll it back over your rolling pin and transfer it to a pie dish. Make sure to press the dough evenly into the edges of the pie dish. Trim any overhanging dough.
4. Pour in the cherry filling, but leave out most of the liquid that has collected at the bottom of the bowl. Dot the top of the filling with the small cubes of butter.
5. Re-flour your work surface and roll out the second round of dough to a 12 inch circle. Use a pizza cutter or knife to cut even strips (about 3/4 inch thick). See above for how to create a lattice pie crust! Cut off any overhanging edges and use a fork to crimp the crust together.
6. Mix a quick egg wash by beating together one egg and a splash of milk. Brush the top of the dough with the egg wash. Bake for 25 minutes. Turn down the oven temperature to 350°F and bake for an additional 25-30 minutes. If the top of the pie begins to brown too quickly, use foil to cover the edges of the crust.
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