Categories: Cherry, Desert, Pie

Ingredients

• For the dough
• 1 1/2 C all-purpose flour
• 2 tbsp granulated sugar
• 1 pinch salt
• 1/2 C cold unsalted butter, in pieces
• 4 tbsp ice water
• For the filling
• 4 C pitted and drained fresh sour cherries
• 3 tbsp corn starch
• 1 pinch salt
• 3/4 C sugar
• 2 tsp lemon juice
• 1/2 tsp almond extract
• 1/2 tsp Wishniak
• For the crumblies
• 1/2 C flour
• 1/4 C sugar
• 1 tsp cinnamon
• 1/3 C butter

Directions

1. Sift together flour, sugar, and salt. Cut butter into the mixture until the texture is crumbly. Slowly mix in the water until the pastry just comes together. Add more if necessary, but not too much. Gather it into a ball and flatten it to a disk, then chill in the fridge for at least an hour before rolling out.

2. Butter and flour a relatively shallow pie tin, and line with the rolled out dough. Fill with pie weights and bake at 350° for 25 minutes.

3. Remove the crust from the oven and ditch the pie weights.

4. Squeeze as much liquid as possible from the cherries before measuring them – no matter how much liquid you remove, you will still end up with too much remaining. You can use the liquid to make soda or jam. Mix in the other filling ingredients, and then continue to drain as much liquid out as possible as you fill the pie. Wishniak is a sort of cherry liquor; you can substitute Kirsch if necessary.

5. Make the crumbles by mixing together the non-butter ingredients for the crumblies. Cut butter into the mixture until the texture is crumbly. Sprinkle over the cherries.

6. Return to the oven and bake for another 50 minutes or so, or until done.

7. Serve with vanilla or cinnamon ice cream. The contrast between the sour pie and sweet ice cream is what really works for me.

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