Cherry Pie with seasonal tart cherries

“Can she bake a cherry pie, Billy boy, Billy boy ?”IMG_1189

There they were, glistening like the crown jewels, in this week’s farmers’ market.  Who could resist?  I couldn’t.  Plump, dead ripe, sour cherries,  the beginning of a succulent cherry pie.  Not frozen, not jarred, not canned nor, in my opinion, not sweet cherries, but tart.  If you ever wondered how cherry pie achieved its status in American food lore. this will clarify it all.


1 ¼ cup all-purpose flour

½ t salt

1 T sugar

6 T unsalted cold butter cut into 1 T slices

2 T Crisco

3 to 4 T ice waterIMG_1212

Pulse flour, salt and sugar in food processor until mixed.  Scatter butter  over flour mixture and pulse briefly. Add Crisco and pulse again. You should still see tiny bits of butter.  Pour 3 T ice water around bowl of processor. Pulse until dough holds together between thumb and fingers.  Add another tablespoon, if necessary, but don’t let ball form.  Place dough on work surface, pat together and press outward with heel of hand to incorporate butter into flour.   Form into a 6-inch disk, wrap in plastic wrap and refrigerate for at least ½ hour.  Repeat this process for a second disk.

Continue Cherry Pie with seasonal tart cherries . . .


1 Comment (+add yours?)

  1. Michael
    Jul 12, 2009 @ 10:15:33

    I used to think I did not like cherry pie. It was too sweet but this pie is wonderful. After tasting this pie I now understand why it was important for a wife to know how to make one. It may become my favorite pie.


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