Cherry Pie

Isn't the summer season just grand?! Here in the northeast the summer season is highly coveted as winter can just drag on and on for what feels like forever. But today is gorgeous and summer feels so good! The hot days seem to demand a more relaxed spirit as everyone's hustle slows down a bit, work days get a little shorter, and making weekend plans to escape the hot sticky city are high priority. I love spending long days outside, and dinners that linger well into the late evening under the stars are just the best. I would be okay with summer all year!!

As the seasons generally dictate what's happening in my kitchen, this time I found myself searching for the perfect cherry pie recipe. After testing a couple different recipes I've concluded that keeping it simple is the way to go.

For this recipe I recommend using a cherry pitter to quickly and easily remove the seeds in the 2 - 2 1/4 pounds of cherries. I find the pits come out easier if you angle the pitter on the side of the cherry versus the center top. Also you can expect a little bit of cherry juice to get splattered around. You may find it cleaner to do this over the kitchen sink to help eliminate fresh cherry juice from getting on the countertop or backsplash. 

The rest is super easy as you're just combining a couple ingredients and adding to your pie crust. I like to pre-bake the bottom crust for 18 - 20 minutes to prevent a soggy bottom. Have fun with the lattice top. My kitchen was pretty hot when I made this pie, the butter in the dough was starting to melt, so I just made a simple lattice. For more pie crust inspiration check out #latticecrust or pie crust images on Pinterest.

Cheers to delicious summer evenings!

Go to recipe.



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