A simple recipe for the best cherry pie ever
5 cups pitted cherries from 2 lbs cherries (6 heaping cups)
2 Tbsp fresh lemon juice
1 cup sugar
3/4 tsp salt
1 Tbps each flour and sugar for coating the bottom crust before filling with fruit
1.5 oz (1/3 cup plus 1 tsp tapioca starch – I use Bob’s Red Mill)
Double recipe of your favorite pie dough
- Combine your pitted cherries with lemon juice, sugar, salt and tapioca starch in a large bowl, folding until well combined. Spread your flour and sugar mixture onto your bottom pie crust, chill in freezer for 5 minutes, then scrape fruit mixture into pie shell (using a 9 inch pie plate, preferably glass) and top with remaining dough using your preferred design. Trim your excess dough and freeze pie to ensure crust is properly chilled and your crimps or design won’t disintegrate in the baking (about 15 minutes).
- Preheat oven to 425 degrees.
- For egg wash, combine egg, cream and salt and brush over top crust.
- Place chilled pie on a foil or parchment lined baking sheet and bake at 425 for 20 minutes, then lower the oven temperature to 355 and bake for 40 more minutes, checking periodically to see if crust is over browning and if it seems to be getting too dark, place a protector such as a tented piece of foil, on top.
- If you are a stickler about numbers, you’re shooting for an internal temperature of about 215 degrees. Once pie is done, cool on a rack for about 3 hours or until internal temperature reaches 85 degrees, then serve with ice cream, whipped cream or just plain.