A tender flaky crust is filled with a sweet-sour filling in this ultimate cherry pie! Perfect for an outdoor summer feast or 4th of July party.
The.Boy and I have very different notions about what it means to celebrate the 4th of July.
His plans involve sitting at Citifield watching The Mets
continue to crash and burn try their best because really, there are no winners and losers in baseball. Just a bunch of people on a field, following their dreams.
And what defines the American spirit more than that?
In contrast, I intend to make pie. Then eat pie. Then recover from eating aforesaid pie. Then eat more pie.
Rinse and repeat until all pie is gone.
Then inquire as to what we are having for dinner.
Again, what defines the American spirit more than that?
I’m not really sure how cherry pie got its standing as the quintessential American pie, but the fact that it is entrenched in many aspects of Americana is fairly inarguable.
I mean, National Cherry Pie Day just happens to fall on President’s Day and George Washington just happened to not lie about chopping down a cherry tree and Warrant’s hit song from the 90s just happened to be called “Cherry Pie”, when it could have just as well been blueberry or olallieberry.
Well, so long as you can’t fight City Hall, you might as well join it.
So for an ultimate act of patriotism, I say we make an ultimate cherry pie.
It’s really just the right thing to do.
Juicy and thick without a hint of artificial, disturbingly sweet cherry flavor, this pie is all sorts of sweet and sour, enrobed in a rich, flaky, buttery crust.
I highly recommend consuming it with a large scoop of vanilla ice cream on the side
Again, because what defines the American spirit more than that?
- ⅓ cup almond flour
- ⅓ cup sugar
- 1 tsp kosher salt
- 2½ cup all purpose flour, plus more for surface
- 1 cup chilled butter, cut into small cubes
- 2 large egg yolks
- 1 cup sugar
- 1 tbsp lime zest
- 3 tbsp cornstarch
- 1 lb sour or morello cherries, fresh or jarred, pitted and rinsed
- 2 lb sweet cherries, fresh, pitted
- 1 large egg, beaten
- demerara sugar for sprinkling
- In the bowl of a food processor, combine the almond flour, sugar, salt, and flour. Pulse to combine. Add in the butter and pulse until the mixture resembles coarse cornmeal. Add the egg yolks and ¼ cup ice water to the food processor and pulse just until the dough starts to come together.
- Remove to a lightly floured surface and knead until the dough is evenly moistened. Split dough in half and pat each piece into a flat disk. Wrap in plastic and chill for at least 2 hours or overnight.
- When you are ready to make the pie, preheat oven to 425F. Let the dough sit out for 5 minutes to soften. Roll out each dough half on a lightly floured surface to a 12-inch round. Place on a parchment-lined baking sheet and chill while you prepare the filling.
- In a large bowl, combine the sugar, lime zest, cornstarch and cherries. Toss to coat.
- Transfer one pie crust to a 9-inch pie plate. Scrape the cherry filling into the crust.
- Using a ½-inch pastry tip or a cookie cutter, punch out holes in the remaining crust (or just cut slits in it). Place it on top of the filling. Fold the edge of the top crust under the bottom crust and press together to seal. Crimp as desired.
- Brush the pie with the beaten egg and sprinkle generously with the demerara sugar.
- Place the pie on a parchment-lined baking sheet. Bake for 30 minutes and then reduce the oven temperature to 350, covering the edges of the pie with foil or more parchment paper if it is browning too quickly. Cook for another 50-60 minutes or until pie is bubbling and crust is deep golden brown. Allow to cool for at least 4 hours before serving.
For more summer party pies, check out these:
From Around the Web:
Buttermilk Blueberry Pie from Adventures in Cooking
Blackberry Pie Bars from The Novice Chef Blog
Star Spangled Blueberry Pie Bars from The Baker Chick
Strawberry Pie from Very Culinary
Oreo Crusted Brownie Pie with Cream Cheese Icing from Keep It Sweet Desserts