Sweet Cherry Pie

Another shipment of tart cherries in the CSA box means enough to make my dad's all-time favorite dessert, cherry pie. It's another recipe from his mom, and just as delicious as the sugar cookies and strawberry jam. He has fond memories of spending the summer in Michigan and collecting as many cherries as possible to justify my grandma making a cherry pie. She wasn't always the most willing baker though, and I can understand why -- this pie is a lot of work! Somehow my dad was always able to convince her (I'm guessing a lot of whining was involved).

The first time I made this recipe was for Fathers Day. It required a trip out to a local farm where they imported Michigan cherries for a few weekends a year. After a few wrong turns, what should have taken 30 minutes ended up taking over 2 hours. But later, seeing how happy my dad was as the pie baked and wafted its sweet cherry pie smell into the kitchen, the longer than expected journey (and four dollars for cherries) seemed a small price to pay.  I included the recipe below just in case anyone has pie-loving man-children in their lives.

Already knowing the work that was ahead of me (making a pie crust, pitting four cups of cherries, assembling the pie, and sitting in a broiling apartment as the pie bakes) I summoned my strength, downed a diet coke, and got to work.

I knew that I was getting better at this whole baking thing when it only took me one try to roll out the pie crust. Look how perfect that circle of dough is! No tears, no flaking, no need to remix water in, re-chill, and re-roll the crust like usual. I'm a pro these days: commissions and/or congratulations are appreciated.  

 

With a perfect pie crust all ready, I made up the cherry filling by boiling cherries, sugar, corn starch, and some water to cook the cherries a little and thicken up the mixture. What you get it this:

I was feeling kind of lazy that night, so instead of making a lattice top which would require making another pie crust, cutting 20 perfect 1 inch strips, and practicing my basket weaving skills, I decided on a streusel topping to just throw over everything. 

 

After 45 minutes in the oven, the pie was ready. I of course sent a picture to my dad and told him how yummy it was. I can safely say that it not only brought a tear to his eye, but also made a grown man cry, since he was several states away and couldn't have any. Whitesnake really knows what they're taking about. That's the power of cherry pie. 

Even cats love it

 

 

 

Grandma Rose's Cherry Pie 

4 C pitted tart cherries

1 ¼ C sugar

3 ½ Tbls cornstarch

1 Tbls butter

¼ tsp almond extract

-Combine cherries, sugar & cornstarch and let stand for 10 minutes.

-Bring to a boil over medium heat, stirring constantly.

-Let boil for 5 minutes or until juice is translucent.

-Stir in butter and almond extract

Pour into pie crust & top with crust.  Cut slits to let out steam.  Bake at 375 F for 45 – 55

Minutes or until crust is brown.