Annual Cherry Pie

14 Aug

Fun Fabi Fact # 347: I make two cherry pies a year.

Why two? The first one is out of excitement; I go cherry picking, I pit hundreds and hundreds of cherries…what better way to reward myself and those around me who had to listen to my tales of cherry pitting. The second one is directly related to the fact that after baking a cherry pie I realize that I still have too many cherries, and the fact that more cherry pie is never a bad thing.

The first pie, is always a nerve racking experience for me. I always doubt my pie making abilities. I always second guess the crust recipe. I always fear that my filling will be too thick, or too runny. The second is always made with confidence; kinks are worked out, recipe perfected.

The cherries I used in this particular recipe are sour cherries. My friend and co-worker picked them herself and left them in a bucket in front of my car. It totally made my day. No…week. No…..pie.

Fun Fabi Fact# 61: Cherry pie is my favourite kind of pie. Next comes peach, then comes blueberry. At the bottom of the list? Apple…I actually dislike apple pie. YEAH I SAID IT! Shall we take this outside?

Let’s take a look at Cherry Pie the First.

The crust is a buttermilk-spelt pie dough. Why buttermilk? I needed to use it up. The expiry date was rapidly approaching. Why spelt flour? I ran out of all purpose. How does one who bakes so very often run out of all purpose flour? Don’t ask…I don’t know. All I know is that I hung my head in shame the whole time.

Start with some good butter. Grate it into the dry ingredients, add the wet and form a dough by pressing it together roughly with your hands. It’ll look a little shaggy. That’s ok. You divide it into two and let it rest in the refrigerator.

Roll the chilled dough out, pop in your cherry filling, and make it look all pretty and such. You know the drill. At least I hope you do….you’ve made pie before right?


Eat pie.

Share pie with others.

Vanilla ice cream (homemade preferably) is strongly recommended.

Sour Cherry Pie

2 sticks (8 ounces) cold unsalted butter

2 1/2 (12 ounces) cups all purpose or spelt flour

1 Tablespoon sugar

1 teaspoon salt

1/2 cup buttermilk

Grate the butter and place in the freezer to chill for 15 minutes.  Measure out the buttermilk and store in the refrigerator to keep it cold.

Sift together the flour, sugar and salt in a large bowl.  Take the cold butter from the freezer and toss it with the flour mixture.

Rub the butter into the flour until crumbly. Place back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center.  Add the buttermilk to the bowl all at once.  Bring the dough together gently.  Moisten all of the flour, using your hands to break up large clumps of milk and flour.  The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened.  Form the dough into two disks.  The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, they’ll be easier to roll out.

Chill the dough for at least an hour in the refrigerator.

Roll out the top crust large enough to cut a 12-inch circle.

Transfer the pie filling mixture to the pie shell.  Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the filling.  Trim the overhang of the top crust and press down all around to seal the border.  Crimp the border using a fork or your fingers. Make a couple of fancy shmancy holes in the pie to allow the air to escape while baking.  Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking.  This will chill and relax the pastry, preventing shrinking.

Bake at 350F until the filling is bubbling and the crust is nicely browned. If the edges brown too quickly before the rest of the pie is finished, cover them with foil and continue to bake.


5 cups pitted sour cherries

juice of 1/2 a lemon

1 tsp vanilla

1 cup sugar

2 1/2 tbsp cornstarch

Toss all ingredients together in a bowl before transferring into your pie shell. Duh.


2 Responses to “Annual Cherry Pie”

  1. Clayton August 14, 2011 at 2:25 pm #

    I had a slice. It might just have been one of the best pies I have ever had. To borrow a line from somebody’s awesome father, “It tasted like more.”

    • Fabi August 14, 2011 at 6:26 pm #

      haha, he should copyright that line.

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