Last month Bon Appétit didn’t have a recipe on the cover (harrumph!). Their May travel issue pictured some beautiful waiter from another country. But this month, June, it’s a beautiful-looking cherry pie. (Cue the horrible Warrant song, as it’s been running through my head ALL AFTERNOON.) I really am not a hot fruit type of person. But firstly, the pie cover shot was photographed so beautifully and imperfectly; I felt an overwhelming compulsion to bake it and photograph it. Secondly, I figured, maybe with a small dollop of homemade vanilla ice cream on top to cool it off, the hot fruit might not seem so bad. Thirdly, yet most importantly, two of my most favorite Nashvillians got married this past Wednesday and threw a champagne toast party on Thursday in celebration. They said “no gifts” but I figured a homemade cherry pie wouldn’t be turned away, right? I mean, we are in The South, people do have manners here!
First things first; make your dough. If you are a planner, make it the day before and put it in the fridge overnight. That way, you dot even have to worry about it at all the next day! Here’s my dough recipe; I did not go rogue and try BA’s. Seriously though, make the dough, get it out of the way, and forget about it. You will feel so much more ahead of the pie game! Chill the dough for at least 1 hour (if not overnight). Take the dough out and roll it into two 12″ rounds. Place them, one on top of the other, separated by parchment paper on a parchment paper-lined sheet pan. Make sure to lightly dust with flour so it doesn’t stick to itself. I flopped mine over in half, lightly flouring the insides. Place rolled out dough back into the fridge while you tackle the cherry pits. Preheat your oven to 425 degrees.
Ugh, this part is the pits (there is totally a reason for that saying) and will seriously stain your fingers. If I were smarter I would have thought to worn latex gloves. I did buy a strawberry huller from Williams Sonoma, thinking it would hurry along this process. It did help, but it also took about 1/3 of every cherry with it.
Once the cherries are de-pitted, set them aside. In a large bowl, mix the lime zest and sugar together with your fingers, really rubbing the zest to release the lime’s essential oils. Into that mixture add the cornstarch and pinch of salt. Using a whisk, mix until all is incorporated and no lumps are present.
Next step, dump the bowl of de-pitted cherries into the sugar mixture, stirring well until all the cherries are coated.
Carefully flop one of your dough halves into the bottom of your pie pan, letting the sides settle down into the pie plate. Scoop the cherry mixture into the pie plate, and fit the top layer of dough over the cherries. You can cut holes in the dough if you feel so inclined (make sure to do it BEFORE you put it on top of the pie) or instead choose to make x’s once the crust is on top of the pie. You will need to do something to let steam escape. I used the opposite end of a pastry nib to make my holes, floured the surface, and prepped the holey work!
Trim and then tuck the edges together and under to seal in all the juice. Do some crimping if you feel so inclined! I need a crimping lesson…
Next, paint the pie with egg wash and lastly, sprinkle it with turbinado sugar.
Place the pie into a preheated oven at 425 for 30 minutes. After 30 minutes, reduce the heat to 350 and tent the top of the pie with foil. This will ensure your crust doesn’t burn. Bake 60 minutes longer at 350 degrees. It’s ok if it oozes a little bit. Allow to cool for 4 hours, then serve with vanilla ice cream (or whipped cream).
Bon Appétit’s Sour Cherry Pie
Prep time: 1 hour
Bake time: 1 hour, 30 minutes
Yields: 1 pie!
- 1 cup granulated sugar
- 2 limes, skins zested
- 3 tablespoons cornstarch
- 1 pinch of kosher salt
- 3 lbs fresh sour cherries (or 6 cups frozen)
- 1 large egg beaten with 1 tablespoon of water
- turbinado sugar for sprinkling
- 2 discs of pie dough
- Preheat your oven to 425 degrees.
- Remove the pits from the cherries, set de-pitted cherries aside.
- In a large bowl, combine granulated sugar and lime zest, rubbing together with fingertips to release the zest’s essential oils.
- Whisk the cornstarch and pinch of salt in with the sugar and lime zest until no lumps are present.
- Add cherries to sugar mixture and toss well to coat.
- Remove pie dough from refrigerator and place one half into a 9″ round pie plate. Allow dough to naturally fall into pie plate, then form around the sides. Trim edges to even out crust.
- Pour cherry filling into pie dough in pie plate.
- For pie top, cut small holes in the top then place overtop of filling. Fold edge of tip crust underneath edge of bottom crust and press together to seal. Crimp if desired.
- Brush dough with egg wash, then sprinkle with turbinado sugar.
- Place pie on a foil or parchment-lined baking sheet and into oven at 425 for 30 minutes.
- After 30 minutes, reduce heat to 350 and tent pie with foil. Bake another 60 minutes at 350. Remove foil for remaining 10 minutes to ensure a browned crust.
- Allow pie to cool for at least 4 hours before slicing.
- Serve with scoop of vanilla ice cream or whipped cream!
NOTE: Pie can be baked one day in advance. Store at room temperature tightly wrapped in saran wrap.