Nothing welcomes in the month of June quite like CHERRY PIE!
Making all the components of a fruit pie is not as difficult as you might think, and so we will look at making this pie in two parts:
- The Crust
- The Filling
- Butter – 1 stick cold, cut up
- Flour – 1 ½ cups
- Nuts – ½ crushed nuts (this one is cashews)
- Sugar – ¼ cup
- Salt – 1 teaspoon
- Spice – Mahleb (cherry stones) or Cinnemon
- Egg – 2 (1 for dough and 1 for egg wash on top)
- Cold Water – enough to form dough ball (2-4 tablespoons)
In processor, (mixer, blender or by hand) place first 6 ingredients. Mix until it looks crumbly. Add egg and mix, and add water a tablespoon at a time mixing until the dough comes together in a ball. (If too wet, add flour, if too dry add water).
Cut 1/3 of dough off and save for top, trim, and garnish. Roll dough out (on parchment paper) on a floured surface until large enough to fit into the pie pan you are using. Place in pan, carefully fold hangover, neatly around the top.
Roll out (on parchment paper for easy movement) the saved dough for the top, cut shapes out to use on top of pie, and set aside. Place rolled out top in fridge while making the pie filling. These cutouts work wonders to cover any patchy spots on the top of crust. Mix the egg for wash, with a little water or milk (1 tablespoon) and set aside.
- Cherries – 2 cups pitted and sliced. Remove 1/3, and crush
- Sugar – ½ cup – some to sprinkle on top
- Corn starch – ¼ cup
- Lime juice – 1 tablespoon
- Rum – 1 shot glass (or other flavor of your choice)
- Salt – ½ teaspoon
- Eggs – 2, mixed
In a large bowl mix sugar, cornstarch, lime juice, rum, salt, and the cherries that have been crushed. (two-thirds sliced are for filling).
Add eggs and mix. Fold in sliced cherries. Pour into piecrust. Carefully place crust for the top (remembering it will have holes from cutouts, so handle carefully). With egg wash, brush lightly on top, place cut outs as you want them, (great for covering patchy spots), brush egg wash again. Sprinkle top with a little sugar. Place on a cookie sheet (to catch any drips).
Bake in a preheated oven of 425 for 10 minutes, turn down to 350 and bake until top is golden, 35-45 minutes.