I always forget how simple fruit pie can be. Crust, filling...
Marina at The World's Youngest Senior Citizen. Marina took to her hilariously named blog to share a pie recipe that's older than she is!
Christina at Appetite Deluxe, who also rocked the lattice top, and channeled Martha Stewart for her crust. Very cool.
It's not too late to participate! Bake up a cherry pie and send us your link!
Ranier Cherry Pie with Vanilla Bean
Inspired by Ad Hoc at Home, adapted greatly from Bon Appetit, with crust from Tartine
For the crust:
1 tsp salt
2/3 cup very cold water
3 cups + 2 Tb all-purpose flour
1 cup + 5 Tb very cold unsalted butter
In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use.
Put the flour in the work bowl of a food processor. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water/salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks.
On a lightly floured work surface, divide the dough into 2 equal balls and shape each ball into a disk 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or up to overnight.
For the filling:
3/4 cup sugar
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
3 Tb corn starch
1/4 teaspoon salt
2 pounds Ranier cherries, pitted with stems removed (hey, here's a tip! An apple corer makes a very efficient cherry pitter.)
3 tablespoons fresh lemon juice
1 vanilla bean, sliced in half with the seeds scraped out
2 Tb unsalted butter, cut into 1/2 inch cubes
Position rack in lower third of oven and preheat to 425F. Whisk 1 cup sugar, cornstarch, and salt in a medium bowl. Stir in cherries, lemon juice, and vanilla bean seeds. Set aside.
Place a disk of dough on a lightly floured surface and roll out to 1/8 inch thick, rolling from the center to the edge in all directions. Lift and rotate the dough a quarter turn every few strokes to discourage sticking, and work quickly to prevent the dough from becoming warm. Carefully transfer the round to the pie dish or tart pan. Trim the dough from the rim of the pan with a sharp knife.
Transfer filling to dough-lined dish, mounding slightly in the center. Dot with butter. Roll out the second disk of dough, and use a fluted pastry wheel to cut ten 3/4 inch strips. Arrange the strips on top of the pie to form a lattice.
Place pie on a rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil if they're browning too quickly. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.