Sweet Cherry

My mom and I were driving back from a day hike with the dog and decided to stop at a family orchard to pick up some cherries. I brought home four pounds of Rainier cherries. It's time for another pie.

Poole Family Farms

This was the first pie I've made that needed a top. I had to double my crust recipe and make two balls of dough.

My mom told me it was easy to pit and halve cherries... she either lied or has super powers. I guess it wasn't necessarily hard, but it was very time consuming. I discovered it was easiest if I sliced each cherry longways so the pit was more exposed and easier to remove.

Two pounds of cherries later and my fingers were stained orange.

Pitting is the pits.

I rolled out the dough for the bottom crust and set it in the pan.

Then I added a little sugar, some cornstarch and lemon juice to the cherries and gently mixed them until they were evenly coated.

I poured them into the bottom crust.

I rolled out the second ball of dough and sliced it into eight strips. Adding a lattice top to my pie made me feel really special.

After crimping the edges with a fork, I brushed on an egg wash and sprinkled the top with a little powdered sugar.

70 minutes in a 400 degree oven later and I have a beautiful cherry pie! Add a little vanilla bean gelato and it's perfection.








 I feel like such a grandma...