Cherry Pie
If my memory serves me correctly, the year was 1988 and a twelve year old girl requested her favorite dessert for her birthday. That beloved dessert was cherry pie. And that young girl was my big sister. Not only did she wish for that pie over a traditional birthday cake, she wished that pie all to herself.
I remember my mom and dad making a deal with her. She could have the entire pie and not share it under one condition: she had to eat it all in one sitting. A piece of cake, or pie in this case, she took the deal and soon began digging into that beautiful cherry pie. My younger brother, myself and my parents watched with our forks in hand, just waiting for her to give up. But she kept going. A quarter pie gone …she kept going, a half pie gone …she kept going.
Somewhere between three-quarters and the end she threw in the towel. What I remember most was that there wasn’t even enough for my brother and I to share. Big sis never looked at cherry pie quite the same way again.
After hearing a story like that, one might imagine my sister as a big eater, perhaps even significantly overweight. Nope. She was a track and field star and lifeguard, and later went on to become a dietician/nutritionist, and is definitely now my go-to person for health tips and food science related questions. So to mark National Cherry Pie Day and my sister’s birthday, which is tomorrow, I dedicate this post and recipe to her.
Cherry Pie
Cherry Filling:
- 400g fresh or frozen pitted cherries
- ½ cup water
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tsp agar agar (optional)
- ½ tsp citric acid
Pie Crust:
- 1½ cups all-purpose flour
- ½ cup rice flour (optional, though if omitted add an extra 1/4 cup of AP flour)
- 120g cold unsalted butter
- 2 tbsp cold vegetable shortening or lard
- 1 tbsp sugar
- 1 tsp salt
- 1/4 cup ice water
- Egg wash (1 egg + 2 tbsp water)
For the filling:
1. In a medium saucepan over medium heat, add cherries and water. Simmer for 20 minutes until a considerable amount of has dispersed.
2. Combine sugar, cornstarch, and citric acid together, then add to cherries. Heat until liquid thickens. Remove from heat and let cool before adding to pie crust.
For the crust:
1. In a bowl or food processor, add flour, sugar and salt. Stir or pulse to combine. Add the cubed butter and shortening and cut into flour or pulse for just a few seconds. Add the water and pulse to bring together. Divide into two equal parts and wrap in plastic and store in refrigerator for 30 minutes.
2. When cherry filling is cold and the crust has rested for at least 30 minutes, remove from fridge and roll out thinly on a lightly floured surface. Repeat for the top. *Tip: rolling the pastry out on wax paper helps when transferring it to the pie pan.
3. Carefully place the thin crust in a 9 inch pie pan and pour the cold cherry filling into the crust. Lay the top over the filling and press the edges of the crust and top together. Trim excess dough around the edges. If the dough seems warm, place the pie in the freezer for 10-15min.
4. Brush the pastry with egg wash and sprinkle with sugar. Bake for 50 minutes at 210°C. If crust starts to darken too quickly, turn temperature down to 180°C and continue baking for remainder of time.
Just a quick note, agar agar is similar to gelatin in texture, though the set-up time is different and unlike gelatin, agar agar will not melt at room temperature. Agar agar can be found in most Asian shops and large supermarkets. I highly encourage using it for structural stability of the filling but it isn’t necessary.
Happy National Cherry Pie Day. And Happy Birthday Dawn!
Reblogged this on My Meals are on Wheels.
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That’s not too thick of a pie. I might be able to manage a whole one in one sitting. I love the back stories you include.
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Thanks. The pie isn’t very thick but it is rich and dense. You’ll have to whip one up and give it a try. Let me know if you can finish it in one sitting.
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this looks reeeeally good 🙂
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Thanks, it really was! 😋😊
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Great story – and most impressed by the crispy thinness of your pie crust!
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Thanks! Aside from using all ice cold ingredients, I also attribute a small amount of rice flour in facilitating a crust that is just a little more crispier and flakier.
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Oh, Yum! My DIL’s favorite pie flavor is cherry, will definitely have to try this one. Looks amazing. The pie wars at our house are epic and fierce. I don’t bake pie often, but when I do, its all out war to protect what the guys see as theirs. Hee, hee. Love the story that goes along with this recipe. Sooo much FUN!!!
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Thanks! A pie war is certainly a war I would fight, be it a baker or taste tester. I didn’t give a lot of info about the pie making, on account of the post just being short and sweet. I will say this if decide to give it a try. First, if you or your DIL are more accustomed to the canned pie filling, then this recipe is slightly more tart. I like it that way but if you want the same sweetness, I’d add an extra 1/4 cup of sugar or even corn syrup as the packaged ones do. Also, if you like runny fillings, then omit the agar agar. The cornstarch should stabilize it enough to match the canned product. That’s it. I wouldn’t change the crust, and be sure to keep all the ingredients, including the flour, ice cold before combining. That should end the war.😜😋
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or ignite a new one… 😉
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Lovely food with a story and great images to match 🙂
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Thank you so much! Stripping away all the technicalities of cooking and just sharing a fond memory is sometimes the most important aspect of comfort food.
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Awesome lookin yummy treat!!! Planning on beginning to bake….hope to try this soon…
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Thank you very much!! 😊😃
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I suddenly need to have this for breakfast. Beautiful and thin just how I like it! Please share your left overs hahaha!
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I would if I could. Thank you. I don’t typically eat sweets for breakfast, but cherry pie I could have for any meal👍😋😉
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Migrant chef for president! Ha!
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