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Tear To Your Eye

Cherry Pie

southern cherry pie
cherry pie.jpg


Cherry Filling

2 1/2 pounds fresh cherries (Bing or similar)

1 cup sugar 

1/2 teaspoon salt

2 tablespoons lemon juice

1/4 teaspoon almond extract

1/3 cup cherry juice (bottled)

3 1/2 tablespoons corn starch

1 1/2 teaspoons tapioca starch

Cherry pitter

Food scale



Pâte Brisée (Pie Dough)

14 ounces all purpose flour (food scale)

1 ¼ teaspoon salt

1 tablespoon sugar

2 sticks very cold, unsalted butter cubed (1 cup)

7 tablespoons ice water

Food processor

Pastry mat

9 inch pie pan 

Roller knife  (pasta/pizza cutter) 

Short 1/2 inch thick dowel rod (or your finger)

Pie crust shield/cover

1 egg

Small pastry brush

Turbinado sugar


Wash and dry the cherries and remove the pits. Add the cherries, sugar, salt, lemon juice and almond extract to a sauce pan and heat over medium temperature. Cover and stir occasionally until it comes to a boil. Reduce heat and simmer for 5 minutes until cherries have released their juices. Cherries should be almost covered in juice. Whisk the corn starch and tapioca starch with the cherry juice and mix into the simmering cherries. Remove from heat and let cool completely. Cherry filling cannot be warm when pouring into the pie crust. 


Bring A

Hot Fudge

1 cup heavy cream

4 tablespoons unsalted butter

1/3 cup sugar

1/2 cup dark brown sugar

2 teaspoons dark corn syrup

1/8 teaspoon salt

1/4 cup cocoa powder

1/4 cup dark chocolate chips

1/4 cup semi-sweet chocolate chips

1/2 teaspoon vanilla extract

Add the cream, butter, sugars, corn syrup and salt to a sauce pan, over medium-low temp, stirring often until sugars are dissolved. Slowly whisk in the cocoa powder until very smooth and mixture is hot. Remove from heat, add the chocolate chips and vanilla and whisk until smooth again.


Pâte Brisée (Pie Dough)

Add the flour, salt and sugar to the food processor and pulse to combine. Add the cubed butter and pulse until it resembles coarse meal (8-10 seconds). Drizzle in the 7 tablespoons of ice water while pulsing. Continue pulsing, pressing on and off the button until everything just comes together. Do not pulse into a solid, compressed piece of dough. Scrape out onto a pastry mat, press together firmly and cut in half. Shape into spheres, roll out into 1/2 inch thick discs, wrap in plastic or ziplock and place in refrigerator.  


Lightly flour the pastry mat and place one of the discs on top. If the dough is too cold to roll out, let sit until it softens some. Roll the dough out to a 1/8 inch thickness. Place the dough over the pie pan and push it it from the outer edges to fill the pan but don't stretch the dough or it may shrink during baking. Trim off the excess dough leaving about a 1 inch overhang to roll up with the lattice strips that will be going on top. Using a rubber spatula stir the cherry filling, pour into the pie pan and smooth out top. 

Clean off the pastry mat and lightly sprinkle more flour on top. Roll out the second disc of dough and cut into 14- 1 inch wide strips using your roller knife. Remove the pie from the refrigerator and arrange 7 of the strips on top starting with the first strip directly in the center. Make sure you use the longer strips for the center and shorter strips for the ends. Start weaving the lattice from the center first. Lift up every other horizontal strip and lay back far enough so the first strip to be placed vertically will be directly in the center. Fold the strips back down over the first vertical strip. Then repeat, alternating the over, under pattern. Try to work quickly so the dough doesn't get too soft. Once the lattice is finished, roll up the pie bottom dough and lattice overhang onto the top edge of the pan. Using your thumb and forefinger, crimp and create irregular wave shapes pressing with the dowel rod (or finger) to indent deeply to create a wall so juices don't run out during baking. Place in the refrigerator and chill for 30 minutes.


Set oven rack 3rd position from the bottom of oven (one below center) and preheat oven to 400F. Remove the pie from refrigerator and prepare your egg-wash by whisking 1 egg white with 2 teaspoons of water. Using your pastry brush lightly brush on the egg-wash, sprinkle on some of the Turbinado sugar and place the pie crust shield on top. Place in the oven and bake for 10 minutes at 400F. Reduce heat to 375F and bake until pie starts to bubble. About 45-50 more minutes. Serve with vanilla ice cream, hot fudge and almond slivers.   







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