Every summer I look forward to cherry season. The fruits aren't my favorite, but they are part of some of my favorite childhood memories.
In the summer of 1984 my family (mom, dad, brother and maternal grandparents) took the road trip of a lifetime — driving from our home in North Little Rock to our cousins' home in Fairbanks, Alaska. Along the way we bought cherries at nearly every roadside stand we passed. My Granny Tommie taught me to tie cherry stems in knots — a trick I would later employ to impress my future husband.
Most of the fresh cherries I've had this year have been on the tart side, which makes them perfect for pie. And with Independence Day just around the corner, a crust made of stars rather than the traditional lattice seemed fitting.
The recipe was inspired by Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies by Cathy Barrow.
Star-Spangled Cherry Pie
Pastry for a double crust pie, homemade or prepared (recipe follows)
5 heaping cups pitted cherries (sweet, tart or a mix), frozen are OK (thaw slightly)
¾ cup granulated sugar
3 tablespoons cornstarch
Juice of ½ lemon
3 to 4 ounces almond paste, pinched into small very small pieces
3 tablespoons butter, cut into small cubes
Coarse sugar, for sprinkling
Roll half of the pastry to fit your preferred baking vessel such as a deep 9-inch pie plate or an 8-by-10-inch baking dish. Arrange pastry in dish. Refrigerate 15 to 30 minutes.
Heat oven to 425 degrees.
Meanwhile, in a large bowl, combine the cherries, sugar, cornstarch, lemon juice and 1 tablespoon of water. Pour mixture into the crust-lined pie dish. Dot with almond paste and butter. Return pan to the refrigerator while you prepare the top crust.
Roll remaining pastry into a 10-inch circle. Using a small star-shaped cookie cutter, cut crust into stars. Arrange stars, overlapping slightly if necessary, over the filling. Crimp edges of bottom crust. Sprinkle crust with coarse sugar.
Bake at 400-degrees for 30 minutes. Place a cookie sheet under the pie, reduce oven temperature to 350 and bake 25 to 35 minutes more, or until filling is thick and bubbly.
Makes 1 pie.
Short Crust Pastry
2 ¾ cups all-purpose flour
2 tablespoons granulated sugar, optional
Pinch salt
5 tablespoons butter, cut into small pieces
5 tablespoons shortening, cut into small pieces
2 ½ to 3 ½ tablespoons ice-cold water, apple cider vinegar or vodka
Sift flour, sugar (if using) and salt together in a medium bowl. Cut in butter and shortening, using a pastry blender or two knives. When properly blended, the mixture should have the texture of fine bread crumbs. Gradually add liquid, stirring with a knife, adding just enough water so that the dough sticks together. Knead dough lightly and shape into a ball. Wrap in plastic wrap and refrigerate at least 15 minutes (dough can be refrigerated for up to 2 days, or frozen for up to a month).
Makes enough for 2 (9-inch) pie crusts.
Food on 06/26/2019