AuthorKristin and Alex- Two Peas in a PodCategoryBaked GoodiesDifficultyIntermediateThe amount of time I've spent thinking about this pie before I actually decided to follow through and bake it to perfection is cumbersome. Even before quarantine we've managed to re-watch multiple seasons of The Great British Bake Off. The show is relaxing, it makes me hungry and seeing how genuinely kind British people are in a competition is astounding. Another benefit of the show is that it makes me think about potential recipe ideas and what I would do if I was there in the tent contemplating if I have the best flavor combinations or the stress of a "soggy bottom."
I created this recipe to give you the taste of fall with spices such as ginger, cinnamon and cloves. I cut back on the amount of sugar in the pie filling because I felt as if the spices help bring out the flavor of the cherries in a fresh and pleasurable way. I personally enjoy cooking with fresh ingredients vs. canned. This recipe will do well in the summer months between May to August when the fresh cherries are in season. You can choose to purchase pre-made pie crust for a faster and easier result or you can follow my pie crust recipe below. I understand the difficulty of making the perfect pie crust and this is an area I feel like I have to build up my skills.
Nutrition Tip*
It takes time, patience and practice to become a great baker or home cook. Start by practicing one new recipe per week. Ask yourself after each new recipe, what would I do different next time and how can I make this my own? Store the recipes you like in a recipe box, notebook or on a word doc for later use.
In a large bowl, mix the flour and salt together.
Add the olive oil to the flour and salt mixture. Mix it around with a fork until it forms large crumbs. Then, slice the butter and add it to the flour. Use a pastry cutter to cut the butter in the mixture until it resembles coarse crumbs.
Stir in the ice water, one tablespoon at a time, until the mixture forms a ball. Cut the ball in two and flatten it to 1 inch discs using your hands. Wrap each one individually in plastic wrap.
Refrigerate for at least 2 hours before using.
In a large bowl, mix together the dry ingredients- sugar, ginger, cloves, cinnamon, and corn starch. Then, toss in the cherries, lemon juice, vanilla and almond extract. Stir to combine. Put the filling in the refrigerator to cool while the oven preheats.
Preheat oven to 400 degrees F.
Take one of the pie crusts out of the refrigerator. Start rolling the dough on a floured surface. Rotate the dough after a couple of rolls. Roll out the dough until you have a 12” diameter circle. Place the dough in a 9" pie dish. Tuck the edges with your fingers to your desired likeness.
Take the filling out of the refrigerator. Add the filling to the pie dish on top of the crust. Evenly distribute the 1 tbsp of butter in small pieces around the top of the filling.
Take the other pie crust dough out of the refrigerator. Roll the dough on a floured surface. Rotate the dough after a couple of rolls. Roll out the dough until you have a 12” diameter circle.
For a lattice crust: With a sharp knife or pizza cutter cut 1” strips until you have at least 10 strips total. Take 5 strips of dough and line them up vertically. Then, fold every other strip (3 total) back. Lay one of the unused strips down perpendicular to the vertical strips. Unfold the 3 vertical strips so that they’re over the perpendicular strip. Repeat this process with the other 4 strips weaving in and out of each other.
Fold any excess dough over the sides of the pie dish and pinch the sides to seal the pie.
Refrigerate the pie for 20-30 minutes prior to putting it in the oven.
Add the egg wash on top of the crust right before baking. Bake for 20 minutes at 400 degrees. 20 Minutes Then turn the temperature down to 375 degrees. Keep the pie in the oven as the temperature is decreasing and bake for an additional 30-35 minutes. 35 Minutes
Remove the pie from the oven and let it sit for 2-3 hrs prior to cutting. Serve warm and enjoy!
8 servings
1 slice
- Amount per serving
- Calories432
- % Daily Value *
- Total Fat 23g30%
- Saturated Fat 9g45%
- Trans Fat 0.5g
- Cholesterol 35mg12%
- Sodium 297mg13%
- Total Carbohydrate 55g20%
- Dietary Fiber 2g8%
- Total Sugars 19g
- Protein 5g
- Potassium 180mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a large bowl, mix the flour and salt together.
Add the olive oil to the flour and salt mixture. Mix it around with a fork until it forms large crumbs. Then, slice the butter and add it to the flour. Use a pastry cutter to cut the butter in the mixture until it resembles coarse crumbs.
Stir in the ice water, one tablespoon at a time, until the mixture forms a ball. Cut the ball in two and flatten it to 1 inch discs using your hands. Wrap each one individually in plastic wrap.
Refrigerate for at least 2 hours before using.
In a large bowl, mix together the dry ingredients- sugar, ginger, cloves, cinnamon, and corn starch. Then, toss in the cherries, lemon juice, vanilla and almond extract. Stir to combine. Put the filling in the refrigerator to cool while the oven preheats.
Preheat oven to 400 degrees F.
Take one of the pie crusts out of the refrigerator. Start rolling the dough on a floured surface. Rotate the dough after a couple of rolls. Roll out the dough until you have a 12” diameter circle. Place the dough in a 9" pie dish. Tuck the edges with your fingers to your desired likeness.
Take the filling out of the refrigerator. Add the filling to the pie dish on top of the crust. Evenly distribute the 1 tbsp of butter in small pieces around the top of the filling.
Take the other pie crust dough out of the refrigerator. Roll the dough on a floured surface. Rotate the dough after a couple of rolls. Roll out the dough until you have a 12” diameter circle.
For a lattice crust: With a sharp knife or pizza cutter cut 1” strips until you have at least 10 strips total. Take 5 strips of dough and line them up vertically. Then, fold every other strip (3 total) back. Lay one of the unused strips down perpendicular to the vertical strips. Unfold the 3 vertical strips so that they’re over the perpendicular strip. Repeat this process with the other 4 strips weaving in and out of each other.
Fold any excess dough over the sides of the pie dish and pinch the sides to seal the pie.
Refrigerate the pie for 20-30 minutes prior to putting it in the oven.
Add the egg wash on top of the crust right before baking. Bake for 20 minutes at 400 degrees. 20 Minutes Then turn the temperature down to 375 degrees. Keep the pie in the oven as the temperature is decreasing and bake for an additional 30-35 minutes. 35 Minutes
Remove the pie from the oven and let it sit for 2-3 hrs prior to cutting. Serve warm and enjoy!