There’s nothing like a slice of cherry pie and a cold scoop of ice cream on a hot summer day. Unless you are making this dessert at the height of the cherry season, use frozen cherries. They come ready pitted and make for a fast pie. Feel free to adjust the sugar according to the sweetness of your cherries.
- In a bowl, toss the cherries, cornstarch, sugar, lemon zest, and nutmeg, if using. Let sit for 30 minutes.
- Preheat the oven to 400 degrees. Prepare the pastry as outlined here.
- Flour a clean countertop and roll out the larger ball of dough to fit the pie plate with a little overhang. Slip the pastry disc onto the pie plate and press into the bottom of the plate to fit. Fill with cherry filling.
- Roll out the second ball just big enough to cover the fruit. Brush the edges of the lower pie crust with milk or water and lay the disk on top. Pinch the edges together to seal the pie. Trim off any excess pastry and make two slits in the top of the pie to let the steam escape. Brush the pie with milk or beaten egg to give it a slight golden glaze. Bake 35-40 minutes until the pastry is golden and crisp. Eat warm or at room temperature.
- 5 cups (about 2 pounds) frozen pitted dark cherries, slightly thawed and drained, or fresh pitted cherries
- 2 tablespoons corn starch
- ⅓ cup cane sugar
- 1 tablespoon grated lemon peel
- ¼ teaspoon freshly grated nutmeg
- 1½ sticks (6-ounces) cold unsalted butter, cut into ¼-inch pieces
- 1¾ cups, plus 2 tablespoons whole wheat pastry flour
- 1 teaspoon sea salt
- Ice water
Ann's Tips and Tricks
You can also use sour cherries to make this pie, but they will need a lot more sugar.
Although I’m not usually a fan of one-task kitchen gadgets, treat yourself a cherry/olive pitter. It makes light work of the slow messy task of pitting fresh cherries, not to mention oily olives.