I detailed the perfect pastry for cherry pie. Here’s how to pull it together:
Best Classic Cherry Pie
5 C tart pie cherries*
3/4 C to 1 C Sugar
1/4 C Corn Starch
1/4 C Water
1/4 tsp pure almond extract
1 Batch Perfect Pastry for a Cherry Pie
Preheat oven to 375. Place 3 C of cherries in a heavy saucepan with sugar. Bring to a boil. While cherries heat, mix corn starch and water in a small cup and set the slurry aside. When the cherries boil, dribble in your slurry a little at a time and continue to stir while mixture thickens – 2 or 3 minutes. Immediately remove from heat. Add almond extract. Stir remaining raw cherries into the cooked filling. Allow to cool while you roll out your pastry. Pour filling into the pastry and place second pastry on top – I recommend a lattice top, but I’m a purist this way. Brush the top of your pastry with egg (or almond / soy milk if you are making vegan) and bake 45 to 50 minutes.
*Obtain fresh cherries if you can get them, which is typically first week of July here in Seattle, at Farmers Markets. You can purchase them farm direct – they will come pitted & stemmed. Or, ask around. It’s possible your friends have a cherry tree in the yard on which the cherries are “too sour to eat”. Many of them go to waste. I have also found pie cherries in parks, unharvested. One can also buy flash frozen pie cherries at PCC – a large bag of them makes about 3 – pies. If you are using the frozen type – thaw them first. If it is NOT cherry season and you absolutely need a cherry pie, I actually recommend Oregon Pie Cherries. The tart red version – they are plain cherries, nothing else, and although canned, they are a passable off-season substitute.
Filling in, pie is ready for the lattice top.
And the beautiful pie slice. Cooked filling ensures that your pie will not run all over the plate: