Mmmm....Cherries!

Yesterday I went to my Aunt's house to do some cherry pickin'!  There are lots more coming in, so I will be going back for more!  But I picked just enough to make a yummy pie!

Not only was it a gorgeous day, it's always good to visit with my Aunt and I am looking forward to seeing her again soon!  Here you can at least see her from her backside.  I will probably pay for that!

Her tree is LOADED with fabulous Montgomery Cherries...they make awesome pies!  Nice and tart...tiny though!  Here is her tree and an idea of just how tiny these guys are:

  

Cherry picking is pretty straight forward.  As with strawberries, the redder the better.  Read my post on how to prep and go if you need more info.  I always clean my fruits and veggies with Environne wash.  To pit the cherries, you can do it pretty well any way that works for you.  My Aunt just uses her hands, I use a paring knife, but you could also use a pitter.  Have your washed cherries, a bowl to collect them in and a pit bowl and towel...these guys were juicy!

My favorite cherry pie recipe is super simple and comes from one of my many Aunts!  If you try it out, I'd love to hear how it goes for you:

Cherry Pie Filling

4 C. Fresh pitted Cherries

1 1/4 C. Sugar

10 t. Corn Starch

1 T. Butter

1/4 t. real Vanilla (Optional)

Place Cherries, Sugar and Corn Starch in pan. 

Stir and let it stand for 10 minutes.

Bring to boil on Medium High.

Stir Constantly!

Lower the heat and simmer for 1 minute or until it thickens and becomes transparent.

Remove from heat.

Add butter and optional real Vanilla extract.

Pie Crust (single layer 8", double as needed)

1 C. Flour

1/2 t. Salt

1/3 C. & 1 T. Shortening

3 T. Cold Water

Combine Flour and Salt.  Cut in Shortening.

Add the Cold Water.

Get messy with your hands and mix it up.  It will be sticky, but you will survive.

Flour your work surface and rolling pin.  If you doubled the batch, pinch it in half.  Form a ball by using a light dust of flour.  Roll the dough outwards and from all directions.  With a butter knife or pastry scrapper, fold in half and then in quarter and place it in the bottom of your pan.  Lightly form it to pan and pinch or trim and reserve excess.  Place pie filling in.  Repeat the process for top crust.

 

  

Now you already know...I don't do cute!!  So you can do your own cuteness however you like!  I simply seal it up and pinch lightly with both hands, index fingers and thumbs, all the way around. 

I also like to make an egg cream wash for the top.  It makes the crust shinny and golden.  Separate and reserve the egg white and add 1/2 T. of cream or half and half.  Brush the top of the pie.  My Dad, who is in the Bakery/Deli line of work says not to brush the crust, just the top.  My Dad knows everything...

Don't forget to slit the top a few places to vent as it cooks.  Sprinkle with cinnamon and sugar if you like.  Bake in 375 degree oven till golden.  About 45 Minutes or so, and then allow pie to cool completely!  I pretty well know the pie is done just right at the point it wants to bubble out.  Might be a good idea to use an old sheet pan or foil to catch any drippings!! 

Also, if the outer crust ring starts to brown too much, use a pie shield or make your own with tin foil.

Now for a great TIP:

Have you ever failed miserably at getting that elusive first piece of pie or cake out of the pan?  It's the sacrificial piece....Well, try this: 

Make 3 slices, as if you were cutting two pieces.  Make sure you cut clear thru.  Then use your pie piece shaped 'gitter'.  Worked like a charm!

Mmmm...

Mmmm...

Mmmm...!

And don't let the excess crust go to waste!  Roll it out, sprinkle w/ Cinnamon and sugar and bake about 10 minutes or so on tin foil!  This was always our treat as kids!