Sweet Bing Cherry Pie
(This recipe is part of the “End of Summer Picnic Experience“)
Easy as Pie?
I have never understood the idiom “as easy as pie.” I always hated making pies. Mainly because they NEVER turned out. It was such a waste of time only to end with a crust that broke apart or filling you had to eat with a spoon. Now, my mom and grandma’s pies, they were a different story. Their’s were picture perfect. Therefore, I was never “allowed” to make pies for the holidays. I was relegated to bringing salads or vegetables.
Mastering A Skill
I’ve learned a few things about cooking over the years and have gained more confidence because of it. However, sometimes I still get intimated when I set foot in the kitchen, especially when I’m trying my hand at something new. I don’t know about you, but I have struggled with the learning “journey” all my life. I never liked to wait it out. Anytime I have tried something new, I wanted to be an expert on the very first try. I am such a perfectionist and it hinders me from enjoying the process on many occasions.
Learning to Make Pies Takes Time
Sometimes we can master a skill by cracking open a book or from observing others. But for the most part, it is a “hands-on life” we live. One thing I’ve learned – there is a feel for certain recipes that you acquire over time. For instance, when kneading bread, there is an elasticity that your fingers know by touch. We perfect this art of cooking by making something over and over. “Trial and error” becomes our best friend. Some people have a natural knack for cooking, but for the rest of us out here, we learn as we go and get better over time.
Tips for Making Pies:
#1 Keep everything cold.
The shortening or butter, the water (I use ice water) and the bowl should be cold. Do not work the fat into the flour with your hands. Either use a pastry blender or the food processor. You can use a fork as well.
#2 Divide the dough into two balls and work it as little as possible with your hands.
The warmth of your hands can cause the fat to soften, therefore work the dough as little as possible with your hands. Wrap in plastic wrapped and let set in the refrigerator for at least 30 minutes before rolling out and then 30 minutes after the crust is in the pan.
#3 Use plenty of flour to dust under and on top of the dough when rolling it out.
Use plenty of flour when you roll out the dough. Also, use long firm strokes with the rolling pin so as not to work it too much. When it is 2 or 3 inches beyond the diameter of your pie pan, use the rolling pin, start from the edge and roll the crust onto the rolling pin. Unroll it directly onto your pie pan.
#4 Let the pie cool for at least 4 hours.
Let the pie cool for at least 4 hours. This allows the filling time to fully congeal. Waiting is the hardest part. It is such temptation because who doesn’t want to eat warm pie directly out of the oven?
Even though “tart” cherries are the preferred fruit in most cherry pie recipes and bing cherries seem to get a bad rap. I usually defer to Bing cherries, because it is difficult to find tart ones where I live. This Sweet Bing Cherry Pie is as delicious as any other cherry pie I have eaten. For this recipe, I’ve added more fresh lemon juice than normal to give it that bit of tartness.
End of Summer Picnic ExperiencePrint
Sweet Bing Cherry Pie
This Sweet Bing Cherry Pie is the perfect sweetness with hints of tartness. Add a scoop of vanilla bean ice cream and you are ready to indulge in yumminess.
- Prep Time: 30
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch pie
Never Fail Pie Crust
- 4 cups All-Purpose Flour
- 1 3/4 cups Shortening
- 2 teaspoons Kosher Salt
- 1 teaspoon Sugar
- 1 Egg
- 1 tablespoon Vinegar
- 1/2 cup Ice Cold Water
Sweet Bing Cherry Pie Filling
- 5 cups Bing Cherries, pitted and halved
- 1/2 cup Sugar
- 3 tablespoons Fresh Lemon Juice.
- 1/4 teaspoon Almond Extract
- 4 tablespoons Cornstarch
- 2 tablespoons Butter, chilled and cut into small cubes
- 1 Egg with 1 tablespoon Water for Egg Wash
- Position the rack in lower third of oven and preheat to 425• F. Combine the cherries, sugar, lemon juice, almond extract, and cornstarch. Let sit for 30 minutes while you make the pie crusts.
- Mix together flour, shortening, salt and sugar with a pastry blender or in the food processor until crumbly. Mix together egg, vinegar, and water. Add liquid to flour mixture. Form into two balls and wrap each ball in plastic wrap. Refrigerate for 30 minutes.
- Flour work surface with plenty of flour. Using a 9-inch pie pan (or 3 – 5-inch mini pie pans), roll the dough to 2 or 3 inches beyond the diameter of your pie pan. With the rolling pin, start from the edge of the dough and roll onto the rolling pin. Unroll it directly onto your pie pan. Cover with plastic wrap and chill in the refrigerator for another 30 minutes.
- Pour the cherry pie filling into the dough filled pie pan. Dot with the small cubes of chilled butter.
- Add more flour to the work surface and roll out the second ball of dough. Using a fluted pastry cutter (a knife will work as well), cut strips for the top of the pie. Weave the strips in and out to make a beautiful lattice. Trim both the bottom and top crust to a 1/2 inch overhang. Crimp the edges to seal.
- Brush the lattice crust with the egg wash. Sprinkle the lattice with coarse sugar.
- Place pie on rimmed baking sheet and bake for 25 minutes. Reduce the oven temperature to 375• F and bake for an additional 35-40 minutes or until the filling is bubbly and the crust is golden brown.
- Cool completely on a wire rack. Let sit for at least 4 hours until the filling has congealed.
- This recipe makes one – 9-inch pie or 3 – 5-inch pies.
- Serving Size: 1 piece, 1/8 of pie
- Calories: 480
- Sugar: 22 g
- Sodium: 439 mg
- Fat: 23 g
- Saturated Fat: 20 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 23 mg