Sweet Bing Cherry Pie

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.

I found this Sweet Bing Cherry Pie Filling on this Simply Recipe website but changed it slightly with the ingredient measurements.

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