Summer Sweet Cherry Pie

Sweet Cherry Pie

Having grown up on pies made with sour pie cherries, I was always disappointed with the cherry flavor of the pie.  Recently I began my quest to find a cherry pie that actually tasted like the delicious sweet cherries I love to eat during the summer.  I tried this recipe using Bing cherries and was absolutely amazed by the result. Not only is the cherry filling perfect, but the crust is the best recipe I've ever found.  The almond extract included in the filling adds a special twist and depth of flavor.  The addition of the vinegar and sugar in the pie crust really compliments the sweet cherry filling and makes the crust very flaky.  It may sound strange to add vinegar to a pie crust, but it really works! 

For Cherry Pie Filling Mix Together:
6 cups halved pitted Bing Cherries
2 tbsp. quick-cooking tapioca
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 tbsp. water

Pour mixture into bottom pie crust and dot with 4 tbsp. butter cut into pieces.  Place top crust over filling; press the crust edges together and trim, leaving a 1-inch overhang. Pinch or crimp to seal.  Make slashes in the top of the crust for venting; chill pie for 30 minutes before baking.

Preheat oven to 400 degrees.  Wrap an oiled, wide band of foil around the pie edge to protect the crust.  Bake the pie for 30 minutes.  Remove the foil band, brush the crust with heavy cream and sprinkle with sugar.  Bake until golden brown, about 30 more minutes; cool before slicing.

Sweet Cherry Pie

Vinegar Pie Crust
In a food processor pulse:
3 1/2 cups flour
1/5 cup sugar (I used a scant 1/4 cup)
1 tsp salt

Add 1 diced stick cold butter; process until combined.  Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal.  Add 1 tbsp. cider vinegar.  Gradually pour in 1/3 cup ice water, pulsing about four times until combined.

Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter).  Wrap in plastic wrap and press into a 1-inch thick disk; refrigerate at least 1 hour before rolling out.

Divide the chilled dough in half; roll each piece into a 12-inch, 1/8-inch thick circle on a lightly floured surface and use a 9-inch glass pie plate.

Bing Cherries ripen around the end of June.  Perfect for a
4th of July pie.

This pie has won the hearts of many people who thought they didn't like cherry pie!  Hope you enjoy it too!  Happy Baking!
These recipes are from FoodNetwork.com.

About Bing Cherries
The cherry is one of the oldest known fruits.  Cherry pits have been found in the caves of Stone Age man. The Bing Cherry is a stone fruit and a member of the same fruit family as plums. Oregon is the third largest producer of Bing Cherries.   Bing's like warm days and cool night air and grow best at the base of a mountain which makes Oregon's Columbia Gorge a top location for cherry growers.  Cherries are an important export crop for Oregon with China being the largest importer of Oregon Bing Cherries.

Although sweet cherries are most popular in summertime desserts and jams, Bing's are excellent with savory dishes and are very complimentary to grilled meats and meat dishes.  Bing Cherries have a summer growing season of 8-9 weeks, but can be pitted and frozen for use throughout the year.

Bing's are best with a bright red to dark red color and
firm unblemished flesh.

Bing Cherries can be fragile and are a labor intensive crop.  They can be easily damaged by summer rains and are picked by hand.