Oh sweet summer salvation, bring me ye ripened fruits to encase in flaky pastry dough!
The time is here for the season’s heavenly harvest to swim together in a shell of crisping crust, carmelizing sugar, and warm, tangy broth. Start pitting those blushing stone sweethearts and clear an open window to rest your steaming beauty upon. Make sure to pick one you can keep a real close eye on, no pie snatchers for this gorgeous pastry!
There are two things that make cherry pie so endearing and admirable. First, the classic lattice top! Oh, what a glorious and easy design to add sophistication and a touch of moxie to your humbled fruit dessert. Also, I really really love the way it makes my hands turn bright red from taking out all of those finicky pits stuck in there.
Cherry Baby you sure are a glamorous one.
So, the only alcohol in this edition of Tipsy Kitchen is the Teaspoon of Vanilla Extract that I added to the cherries. Someone’s been taking summer a little too easy if you know what I mean…
This particular pie is especially good for beach bod season as I tried out Whole Wheat Pie Crust for the first time! It added a nutty, deeper flavor and you can feel good about eating this good-looker in place of your 3 meals of the day!
Whole Wheat Crust
1 Cup AP Flour
1 1/2 Cups Whole Wheat Flour
1 1/2 sticks butter (make sure its super chilled)
1 Tsp. Salt
1 Tbsp. Sugar
6-7 Tbsp. Freezing cold water
Preheat oven to 375
Whisk together the dry ingredients in a large bowl. Using a cheese grater (I can’t get over this method) grate the butter into the dry mix and toss until the butter is lightly covered in the flour mixture. Then add the water 1 Tbsp. at a time until the dough comes together, just enough to stay together without crumbling. Wrap in plastic and chill for at least an hour, it’ll go by quick if you take this time to pit all of your delectable cherries. Split the dough in half and roll out onto floured surface. Add to your baking dish, add the cherry filling (below). Roll out the other half of dough into a rectangle. Take a pizza cutter or sharp knife and cut about 8-9 ribbons of dough to make the lattice top. Add 4 vertical strips to the pie. Add the other 5 ribbons horizontally. Bake for about 40 minutes. Let cool!
Cherry Filling
Largest bag of cherries at the stand or in the store (pitted)
Zest and juice of half a lemon
1/4 Cup Sugar
1/3 Cup Corn Starch
1 Tsp. Vanilla Extract
Combine everything and pile into prepared pie shell.
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