All American Cherry Pie

All American Cherry Pie

There are so many things that I love about summer – long days, warm nights, BBQs, camping, endless sunshine..the list could go on and on. Since I am also a lover of all things food, I love summertime produce – strawberries, tomatoes, eggplants and my all time favorite cherries. Cherries just scream summertime to me. Since cherry season is in full swing, I am embracing it as long as I possibly can because before we know it they will be gone. Fourth of July is coming up, so I thought I would create my most favorite way to eat cherries – in an All American Cherry Pie. I used regular sweet cherries in this recipe, if you can find sour cherries and would like to use those, just increase the sugar in the pie filling to balance the cherries.

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2 1/2 cups unbleached all-purpose flour
2 Tbs. sugar
1/2 tsp. salt
2 sticks, cold unsalted butter, cut into 1/4-inch cubes
6 Tbs. very cold water
2 lbs cherries, pitted and stems removed
3/4 cup sugar
2 1/2 tablespoons instant tapioca
2 tablespoons cornstarch
1 tablespoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon Kirsch brandy (optional)
1 tablespoon lemon juice
pinch of salt
1 egg, beaten
Turbinado sugar (optional)

In the bowl of a food processor, add flour, sugar and salt. Pulse to combine. Add the butter and pulse until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and pulse just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into two disks. Let dough chill for at least an hour, preferably overnight.

When you are ready to bake the pie, roll out one disk of pie dough about 2 inches bigger in diameter than your pie dish. Using a rolling pin, roll the flattened dough around the rolling pin and transfer it to the pie plate by unrolling the dough on top. Fit the dough to the pie plate by gently pressing the dough into the mold and cutting away any extra dough from the sides. Place in the refrigerator while you prepare the filling. In a large bowl combine, cherries, sugar, tapioca, corn starch, orange zest, vanilla, irsch, cinnamon, lemon juice and pinch of salt. Let sit for 15 minutes.

While the cherry mixture is resting, roll out additional disk of dough to 10” in diameter. Cut out 1” strips and place on sheet tray. Cut out an additional decals or decorations (such as stars). Add cherry mixture to dough lined pie plate. Top the pie with a lattice crust. Here is a great youtube tutorial on how to create a lattice. When the lattice is complete, top with additional decoration if using, then brush the lattice crust with beaten egg and sprinkle with
turbinado sugar.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes.( If the crust begins to get dark before the filling is done, cover with foil. )Transfer to a wire rack and let cool completely to set, 1 to 2 hours.

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Enjoy Summer and the Red White and Blue!

Make these red white and blue votives. The easiest 4th of July DIY ever!

** photos, recipe and styling by amanda frederickson for

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