Damn Fine Cherry Pie

For June's pie of the month I wanted to make a cherry pie Agent Dale Cooper would be proud of. What did he say? This is where pies go when they die? So I think I did it - but only because I was lucky enough to have just picked sour cherries from my neighbor Rob.

I don't even like cherry pie normally because I usually just think of that goopy, sweet, sticky filling of the store bought variety. Well, this one is all together different. But I must emphasize that you've got to use sour cherries to make it rock your world.

Damn Fine Sour Cherry Pie

Preheat oven to 425 degrees

Crust:

2 1/2 cup all purpose flour
1 TBS sugar
1 tsp salt
2 sticks chilled unsalted butter, cute into cubes
5-7 TBS ice water


Filling:

1 cup sugar
3 TBS cornstarch
1/4 tsp salt
5 cups pitted cherries (I used about 2/3 sour and 1/3 Bing cherries)
2 TBS fresh lemon juice
1 vanilla bean, scraped (or 2 tsp vanilla extract)
1/4 stick unsalted butter, cut into cubes
1 TBS milk
sugar for sprinkling

For Crust:

Combine flour, sugar, and salt in a food processor. Add the butter and
pulse until the largest bits are pea-sized. Add the chilled water, by the
tablespoon until the dough holds together if pressed. Divide dough in two pieces
and form into a flat disk shape and wrap in plastic. Chill for about 10-15
minutes or overnight. Let soften some before rolling.

Roll out dough #1 and transfer to a pie plate and trim the overhang to 1/2
inch. Roll out dough #2 and using a pastry wheel or knife cut 3/4 inch wide
strips. Reserve while making filling.



For Filling:

Whisk sugar, cornstarch, and salt together in a large bowl. Rub vanilla
bean seeds into sugar mixture. Sir in cherries, lemon juice, and vanilla extract
(if using). Let macerate for about 5 minutes or so. Strain out cherries and pour
into bottom crust. Spoon out some of the syrup from the bowl over the cherries
if you want your filling more loose. I prefer it a little tighter so my crust
doesn't get too soggy. Arrange the pie dough strips on top forming a lattice and
fold the bottom crust edge up over the strips and crimp to seal. Brush the
lattice (not edges) with milk and sprinkle with sugar.

Place the pie on a baking sheet and bake 15 minutes. Reduce oven temp. to
375 bake until top is browned and filling is bubbling - about 1 hour. Let it
cool some to set before cutting. I served it with Vanilla Ice Cream.

These kids were made to clean my house while they waited for this pie. I guess it was worth it.