Cherry Pie revised July 2010 © ejmorris 2003, 2010

Ingredients recipe for one 9 inch pie plate Preparation
  1. Pastry: N.B. It's important to handle this pastry as little as possible. Mix the flour and salt together in a bowl. Cut the fat into the flour and salt until it is pea sized. Add ICE-COLD water a little at a time and mix lightly with your hands until it is pastry consistency. Please note that the amount of water changes drastically, depending on the humidity. (For whatever pastry recipe you use, if it is very humid, reduce the amount of water called for.)

  2. Wrap it tightly in plastic. REFRIGERATE AT LEAST ONE HOUR. It's the refrigeration before baking that does the trick. It makes the pastry flakier.
  3. fresh cherries: Carefully, bend out a paper clip to make it look like an "S" and after washing the cherries well (there is often lots of dust on cherries), start pitting. It might seem labour intensive but it's no more difficult or time-consuming than checking that jarred "pitted" cherries are indeed pit-free. To pit a cherry, first pull out the stem. Push the hook end of the paperclip into the cherry where the stem was. Fish around a little to catch the pit and pull it out. Add sugar and stir well to coat all the cherries. Macerate the pitted cherries in sugar for an hour or more. (This will throw off a lot of juice.) Just before assembling the pie, add the flour to the cherries and stir well.
    tinned cherries: Empty a 796 ml (28 fl oz) jar of pitted sour red cherries of cherries into a sieve catching the juice below in a bowl. Check each cherry to make sure there are no pits in the cherries. (There's nothing more upsetting than having to make a trip to the dentist because of a broken tooth.) Pour juice into a small pot and add sugar (because tinned cherries are already sweetened, use less sugar!! - anywhere from ½ to ⅔ c). Bring to a boil. Whisk in flour. Allow to cool. Add the pitted cherries to the juice. Put the cherries into the pie shell.
  4. Handling it as little as possible, roll out pastry on a lightly floured board. Lay the crust in pie plate; trim. Roll out top crust and loosely roll around rolling pin; rest on top of pie plate.
  5. roll out the crust on a lightly floured board. Put crust in the bottom of a pie plate; trim. Roll out top crust and loosely roll around rolling pin; rest on top of pie plate. Refrigerate til filling is made.

  6. Filling: fresh cherries: Carefully, bend out a paper clip to make it look like an "S" and after washing the cherries well (there is often lots of dust on cherries), start pitting. It might seem labour intensive but it's no more difficult or time-consuming than checking that jarred "pitted" cherries are indeed pit-free. To pit a cherry, first pull out the stem. Push the hook end of the paperclip into the cherry where the stem was. Fish around a little to catch the pit and pull it out. Add sugar and stir well to coat all the cherries. Macerate the pitted cherries in sugar for an hour or more. (This will throw off a lot of juice.) Just before assembling the pie, add the flour to the cherries and stir well.
    tinned cherries: Empty a 796 ml (28 fl oz) jar of pitted sour red cherries of cherries into a sieve catching the juice below in a bowl. Check each cherry to make sure there are no pits in the cherries. (There's nothing more upsetting than having to make a trip to the dentist because of a broken tooth.) Pour juice into a small pot and add sugar (because tinned cherries are already sweetened, use less sugar!! - anywhere from ½ to ⅔ c). Bring to a boil. Whisk in flour. Allow to cool. Add the pitted cherries to the juice. Put the cherries into the pie shell.
  7. Handling it as little as possible, roll out pastry on a lightly floured board. Lay the crust in pie plate; trim. Roll out top crust and loosely roll around rolling pin; rest on top of pie plate.
  8. Using some of the juice of the cherries, rub all around the outer edge of the bottom crust. Put top crust on; trim. Using your index fingers and thumbs, press the two edges together to make a fluted edge. Slash through the top crust two or three times. Be careful that the bottom crust stays intact.
  9. Bake at 425F until you've got the colour you like (20 to 30 minutes) then turn down heat to 325F and bake a further 10 to 20 minutes. Cooking time should be around 40 minutes total. It's done when the juice is bubbling.

Serve with vanilla icecream, crème fraiche or high fat yoghurt.

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