Rose's Baking Basics

Cherry Pie

Serves 6 to 8

Oven Temperature: 425°F/220°C

Baking Time: 35 to 45 minutes

Baking Equipment: One 9 inch standard pie plate

A baking stone or cookie sheet

A foil ring to protect the edges of the crust

Optional: a cherry cookie cutter

Tart sour cherries, generally available at farmers’ markets in early summer, have a color and vibrancy unlike any other fruit. They can be frozen for many months so you can enjoy this pie any time of the year. A woven lattice crust is the most spectacular, but alternatively, five strips can be placed evenly on top of the filling and then the remaining five placed perpendicularly on top, without weaving.

Perfect Flaky and Tender Cream Cheese Pie Crust

Dough for a 10 strip lattice pie

480 grams

1 recipe

Cherry Filling

sour cherries (680 grams/1½ pounds)	567 grams pitted	about 3¾ cups (3½ cups pitted)
sugar (see Baking Pearls)	175 grams	¾ cup plus 2 tablespoons
cornstarch	23 grams	2½ tablespoons
fine sea salt	.	a pinch
pure almond extract	.	¼ teaspoon (1.2 ml)

Mise en Place

▪ Roll out the bottom crust: Following the instructions found here, roll and cut the crust 12½ inches in diameter, or large enough to line the pie plate and extend enough to turn about halfway under the border just past the edge; see Baking Pearls. Fit the dough into the pie plate. If necessary, trim the edge and then turn it under so that it is even with the pie plate. Cover the dough-lined pie plate with plastic wrap and refrigerate.

▪ Pit the cherries, placing them in a medium bowl along with any juices they exude. There should be 567 grams/3½ cups.

Make the Pie Filling

1. In a medium saucepan, stir together the sugar, cornstarch, and salt. Gently stir in the cherries along with any juices. Allow the mixture to sit for at least 10 minutes to liquefy the sugar mixture.

2. Over medium heat, stirring constantly, bring the cherry mixture to a boil and simmer for about 1 minute, until thickened. Scrape the mixture into a wide bowl and allow it to cool completely.

3. Stir in the almond extract and transfer the cherry filling into the dough-lined pie plate. Leave the pie unrefrigerated so that the crust border softens in order to be able to attach the strips.

Roll the Dough for the Lattice and Cut Strips

4. Roll the second piece of dough into a 12 by 11 inch wide oval (the same thickness as the bottom crust, under ⅛ inch) and cut ten long, ¾ inch wide strips using a ruler and pastry jagger, pizza wheel, or sharp knife. (If you are right-handed, start from the left side.) Set aside any remaining dough to make the cherry cutout, if desired.

Weave the Lattice

5. Arrange five of the strips spaced evenly over the filling, starting at the center. Carefully curve back the second and fourth strips, a little past the center, so that the next strip can be placed perpendicular to the first strips, at the center of the pie. Uncurve the strips so that they lie flat on top of the perpendicular strip. Working in the same direction, curve back the strips that were not curved back the first time. Lay a second perpendicular strip on top and uncurve the strips. Repeat with the third strip.

6. Apply the remaining two strips to the other side of the pie. Start toward the center and work in the opposite direction toward the edge. Always alternate the strips that are curved back so that the strips weave in and out.

Form the Border

7. Use sharp scissors to trim the strips to ½ inch longer than the edge of the pie plate. Use water to moisten under the ends of each strip, and tuck the overhang under the bottom crust border, pressing down to attach it and to keep the border from becoming too thick. If desired, use a cookie cutter to cut out a cherry shape from the extra dough for decoration, set it toward the middle of the lattice, and press it gently into place.

Chill the Pie

8. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and minimize shrinking.

Preheat the Oven

▪ Forty-five minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or cookie sheet on it. Set the oven at 425ºF/220ºC.

Bake the Pie

9. Place the foil ring on top of the pie to protect the edges from overbrowning, and set the pie on the baking stone. Bake for 20 minutes. For even baking, rotate the pie halfway around. Continue baking for 15 to 25 minutes, or until the juices bubble thickly near the edges and the center is slightly puffed.

Cool the Pie

10. Set the pie on a wire rack and cool for at least 3 hours before cutting. Serve warm or room temperature.

Store Uncovered: room temperature, 2 days; refrigerated, 4 days.

Baking Pearls

A large heavy hairpin makes the best cherry pitter for sour cherries. Insert the looped end into the stem end of the cherry, hook it around the pit, and pull it out.

To freeze pitted cherries, add 50 grams/¼ cup of the sugar from the recipe. Store the cherry mixture in a quart-size canning jar or plastic container and label the cap with the amount of sugar added. When making the pie, be sure to subtract it from the total amount of sugar. Thaw either overnight in the refrigerator or for a few hours at room temperature before adding the rest of the ingredients.

Some years’ harvests and some varieties of sour cherries are more tart; it’s fine to use as much as 200 grams/1 cup sugar.

If using a pie plate with a larger rim, such as Rose’s Perfect Pie Plate, which requires rolling the bottom crust 14 inches in diameter, add any scraps to the dough for the lattice by layering the strips on top of it. Lay a sheet of plastic wrap on top and roll the scraps into the dough. Flip it over so that it is smooth side up and roll the dough into a 12 by 11 inch wide oval. Cut ¾ inch wide strips.

Making Lattice-Topped Cherry Pie