After picking pie cherries, my favorite thing to do is come home and bake them up into pies. Not only are they delicious in summer, they're also a special treat when frozen and baked up in the winter, when snow is on the ground and a taste of pie is like a mouthful of sweet sunshine.
- 4 cups pitted pie cherries
- 1/3 cup all-purpose flour
- 1 1/2 cup granulated sugar
- 2 discs Pie Dough (Find the link to my pie dough recipe at the bottom of this post.)
I like my pies farm-style, meaning they're not thick and perfectly gelled into a firm wedge when you cut into them, rather, the juices run out from the slice, just a little bit. To get the farm-style filling, I use flour as the thickener. If you prefer a more gelled pie, substitute 2 1/2 tablespoons of cornstarch for the flour.
I think using tapioca in a pie is a crime. Pies don't like it either. It turns their filling lumpy. When I was a little girl, it reminded me of hundreds of poison oak bumps, in a pie. If you ever see a pie recipe calling for tapioca, RUN!
Tips: Line your oven with foil before baking your pie. Chances are, it will boil over a bit.
Fruit pies are not set until the juice in the center of the pie is bubbling. If you take it out before the center is bubbling, your pie will be soupy, which will taste just fine, but won't look great.
Make sure your pie is cooled down before cutting, or juices will run.
If your pie is soupy, scoop out the slices with a serving spoon, serve into shallow bowls, and top with vanilla ice-cream or whipped cream. When you serve it to your guests, name it something cute, like cherry frumble or sour cherry soup. (Yes! You can make up new words to suit your dessert. You're the chef! Thing is, when you serve it up proud, no-one will ever know you didn't intend for it to be anything other than the way you're serving it!)
Pie making should be fun. Don't let it intimidate you and don't hesitate to make it. After all, nothing is more American than pie, and we don't want our children to lose that tradition now do we?
You can find my recipe for pie crust here.
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