Although cherry pie should always be made with sour cherries if they’re available, it can also be made with sweet cherries with the right substitutions. Now that sweet cherries are readily available everywhere, and I had an excess of them, I decided to try my hand at making a pie with them. Using the expert advice of Deb from Smitten Kitchen to guide the recipe but I added in some substitutions that brought out a touch more tartness. I also used leaf lard for the pie crust for the first time using this recipe but substituting 1/2 of the butter with the leaf lard and it was pretty damn delicious.
Recipe after the jump.
Sweet Cherry Pie
- 1 recipe for a top and bottom pastry crust
- 4 cups sweet cherries, pitted and halved
- 4 tbsp tapioca starch
- 3/4 cup white sugar
- zest and juice of a lime
- pinch of kosher salt
- 1/2 tsp almond extract
- 1 tbsp butter
- 1 egg
- 2 tbsp turbinado sugar
1. Pit your cherries with a cherry pitter. Be careful, this is messy. Then cut each cherry in half.
2. Add tapioca, sugar, lime juice and zest, almond extract, and salt and mix well. Allow to macerate for 10-15 minutes.
3. Preheat your oven to 400º F.
4. Roll out your bottom pastry crust. I used a bird pie funnel that I won in the pie competition, if you’re using one, place it directly on the bottom crust and then pour in the filling.
5. Dot the filling with butter and then add the top crust. If you decide to use a lattice top, slice your top crust into 1-inch strips, cover in plastic wrap and refrigerate until firm. Then arrange the four longest pieces like so:
6. Peel back the layers to crisscross the lattice top and add each strip accordingly.
7. Crimp the edges with the tines of a fork, brush with the beaten egg, and turbinado sugar.
8. Bake at 400ºF for 20-25 minutes until crust is golden, then reduce heat to 350ºF and bake for another 25-30 minutes until the filling is vigorously bubbling.
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