Elle Jauffret

Writer ~ Fork Handler

Happy Fourth of July with Cherry Pies















I spy with my little eyes

Something beginning with P

It could be traditional

With apples and double crust

Or with blueberries oozing

Through a spongy crumble top

But the one I crave and see

S’made with dark and sweet cherries






Pie crust dough (homemade or store bought- pate brisee best) – enough to make two 9-inch-crust pies (1 for the bottom crust, 1 for the top or lattice)

2 pounds fresh sweet cherries (pitted) or 1 3/4 pounds frozen cherries (partially thawed)

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 teaspoon of vanilla extract

2 tablespoons unsalted butter (soften)

Filling: In a bowl, combine sugar + cornstarch + salt + vanilla + butter + cherries.

Pour mixture in crust-lined pan. Then, cover with second crust or lattice.

Bake in a 350 degree oven for about 1h 30.

(Pate brisee: 2 1/2 cups flour +1 teaspoon salt + 1 cup (2 sticks) unsalted butter chilled and cut into small pieces + 1/4 + cold water. When done, chill for 1 hour before using.)  

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