This past Thursday, while I was wandering through our Farmer’s Market, I saw these cherries.
There was a sign right next to them, saying that this was their last week at the market…so I bought some! Once I got home, we gave these a try- and they were sour. Yikes! Sam suggested doing a pie with them. I’m not nuts about cherry pies because they are always so sweet, so at first I was a bit hesitant about the idea. He promised that when he’d make the pie, it wouldn’t be so sweet. So we gave it a try.
It turned out delicious- and the nice red color was perfect for the 4th of July weekend! Hope you all had fantastic BBQ’s, pies and fireworks!
Tart Cherry Pie
1/2 lb tart cherries, pitted
2 cups of flour
1 1/2 sticks of butter, cold & diced
1 1/2 tsp cinnamon
3/4 cup brown sugar
2 pinches of salt
1/4 cup of ice water
Filling: In a mixing bowl, combine cherries, 1/4 brown sugar, 1/2 tsp cinnamon and 1/2 cup of flour. Fold together and set aside in the refrigerator to macerate.
Topping: Add the following ingredients into the food processor: 1/2 cup of flour, 1/2 stick of butter, 1/4 cup of brown sugar, 1/2 tsp cinnamon and a pinch of salt. Pulse the food processor until the mixture becomes crumbly. Gently place mixture into a bowl, and refrigerate for about 30 minutes.
Crust: In a food processor, add 1 cup of flour, 1 stick of butter, 1/4 cup brown sugar, 1/2 tsp cinnamon and a pinch of salt. Turn on the food processor, and slowly add the water. Stop the food processor when the dough becomes a ball. Remove from food processor, and wrap the ball in saran wrap. Refrigerate for at least 30 minutes.
Turn on the oven to 350°F. When the dough is cold, place the dough on a well-floured board and roll out until approximately 1/8 inch thick. Gently fold the dough in half, and transfer to a greased pie tin. Unfold the dough, and cut away the excess from the edges.
Pour the filling into the pie, ensuring that it’s evenly distributed. Top the filling with the topping (crumbly dough mixture) and place in a preheated oven for 30-40 minutes. Take out from the oven when the crust is a gold brown color.
This sounds delicious!! I don’t know if I’ve ever actually had a cherry pie (sounds weird, I know) but I love the sound of this. And I love that it doesn’t even have that many ingredients. I’ll have to give it a try!
As I mentioned, I’ve never been a fan of cherry pies, I like the one that Sam makes- it’s the Blueberry-Rhubarb Crumble (https://fifthfloorkitchen.wordpress.com/2011/04/03/blueberry-rhubarb-crumble/). I might be biased, but it’s delicious! But this one was great, not too sweet. It tasted even better the next day when it was cold (out of the fridge). =)
Mmm, I like how yours has a crumble topping instead of a top crust. That’s always my preference. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your pie up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html
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