Sweet Cherry Pie 2.0H So Good!

It’s finally here!! Cherry Season has finally reached Texas πŸ™‚  While cherries don’t actually grow here in Texas every year around the first days of summer they start to crop up in the produce sections.  I usually end up coming home with two bags of cherries from the store, one bag of the sweet red and yellow Rainer cherries and one bag of Bing cherries. photo

Honestly how’s a girl suppose to choose between the two? I love them both and I always keep them around this time of year for snacking on and every year I make a Two Cherry Sweet Cherry Pie.  Is it traditional to use two types of cherries in a pie?  Maybe not but I love the color with the yellow and red cherries peeking through the top of the lattice pie crust.  photo

This past Thanksgiving a good friend of mine, Kelly, brought her amazing Cherry Pie to “Friendsgiving” for dessert.  Her cherry pie was so delicious and I asked her how she did it, what was her secret ingredient.  She said “Cinnamon, Lemon, and Apple Pie Spice.”  I made a mental note for next time I made a cherry pie. Flash forward to Father’s Day weekend and back to cherry season…. I asked my Dad what dessert he would like me to make him for Fathers Day.  Peach Cobbler or Cherry Pie? He didn’t hesitate and said Cherry Pie. photo

So thanks to Kelly and a few of her secret cherry pie ingredients (I added the lemon zest and cinnamon, sadly I didn’t have any apple pie spice) here is the updated Two Cherry, Sweet Cherry Pie recipe. I’ve simplified a few things from the previous Sweet Cherry pie recipe and honestly I think this one is here to stay. Let’s call it Sweet Cherry Pie 2.0H So Good!

Enjoy!

What are some of the best cooking secrets you’ve received from a friend?

Two Cherry, Sweet Cherry Pie 2.0 

Ingredients: 

1 Perfect Pie Crust Recipe, (recipe follows) 2 Cups Rainer Cherries (pits removed) 3 Cups Bing Cherries (Pits Removed) 1/2 Cup Sugar + 1 Tablespoon Sugar 1 Pinch Salt 1/4 Teaspoon Cinnamon 4 Tablespoons Cornstarch 1/2 Teaspoon Pure Almond Extract 1 Teaspoon Pure Vanilla Extract Zest of 1 Lemon 1/4 Cup Amaretto 1-1/2 Tablespoons Butter, cut into small pieces 1 Egg Wash, 1 beaten egg + 1 tablespoon water

Directions: 

Preheat the oven to 400 degrees Using a Cherry Pitter remove the pits from 5 cups of cherries…. I usually measure out a little more than 5 cups because I know I will not be able to resist eating some of the cherries as I go. photo

In a large mixing bowl add the pitted cherries, 1/2 cup sugar, salt, cinnamon, cornstarch, almond extract, vanilla extract, lemon zest, and amaretto. Stir to combine and set to the side. photo

Roll out the bottom crust and fit it into a metal pie pan then place in the freezer while rolling out the top crust.  Roll out the top crust and with a sharp knife cut it into 8 somewhat equal strips, they don’t have to be perfect. Remove the bottom pie crust from the freezer and brush the entire inside of the pie crust with the egg wash (this step gives you that crispy bottom crust) then add the cherry pie filling. photo

For the lattice top…Sorry I didn’t get picture of this stage as it took all my concentration. photo

Step 1: Lay 4 of the cut strips of pie crust across the filled pie going north to south somewhat equally spaced.

Step 2: Fold the 1st and 3rd strips back half way and lay one strip across the middle of the pie going west to east. Then lay strips 1 and 3 back.

Step 3: Fold strips 2 and 4 back until they intersect the 1 strip going west to east.  Now lay another strip going across the pie going west to east.

Step 4: Turn the pie 180 degrees so the finished lattice half is closest to you, then repeat Steps 2 and 3. Trim off the excess dough from the strips, fold the bottom crust over and seal the edges.  Brush with the egg wash and sprinkle with 1 tablespoon of sugar. Dot the top of the pie with 1-1/2 Tablespoons butter cut into small pieces. Place pie on a sheet pan and bake at 400 degrees for 35-40 minutes, until bubbly and golden brown.

photo

Allow the pie to set up and cool for 1 hour then slice and serve to your hearts desire! photo

Perfect Pie Crust

 Recipe courtesy of Ina Garten Yield: 2 (10-inch) crusts

Ingredients:

12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water

Directions:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

14 thoughts on “Sweet Cherry Pie 2.0H So Good!

  1. What a gorgeous pie! Love the amaretto in it-will definitely make cherry pie this week!!! One of my favorite tips from a friend is to always garnish a plate with fresh parsley or cilantro. The pop of color and freshness is a compliment to almost every dish. A squeeze of lemon juice the perfect acid to brighten most sauces and dressings, too. These may seem obvious, but easy to forget when you’re in a hurry-those extra few seconds will pay off for sure.
    Happy Fourth!

    Liked by 1 person

    1. Thanks Kim!!! It’s hard to go wrong with amaretto in anything πŸ˜€. i totally agree too with adding fresh herbs to garnish a dish and a squeeze of lemon/ lime juice. Great tip thanks for sharing!! Hope you get to make
      πŸ’πŸ’πŸ’ pie this week!!

      Like

  2. This looks absolutely delish! Luckily I live in Bing and Rainier Cherry part of the world. I had a Bing cherry tree at our rental house we had for three years! I let the birds eat most of them as the tree was so old I couldn’t reach any of the cherries without a ladder.

    Liked by 1 person

    1. Yeah I’m completely jealous that you live up in Cherry country Kathryn πŸ˜€ . The first time I ever had Rainer cherries was up at pike place market and I’ve loved them ever since. If you need a ladder for cherry picking I’ll bring one up to you also I could bring a scissor lift from our warehouse… πŸ’ it makes things easier πŸ˜€

      Liked by 1 person

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