Fourth of July Cherry Pie
Nothing says summer like a tart cherry pie served with a generous ball of vanilla ice cream
Nothing says summer like a tart cherry pie served with a generous ball of vanilla ice cream. I especially crave it on the Fourth of July when cherries are at the height of their season. You need about 250 cherries to make a nine-inch pie and at least three pairs of hands. Or you can buy frozen tart cherries, or use jarred or canned.
21/4 cups unbleached all-purpose flour
1/2 cup almond flour
1 cup plus 3 tablespoons granulated sugar, divided
1 teaspoon salt
1 stick frozen butter
8 tablespoons cold, solid vegetable shortening, cut into small bits
4–5 tablespoons ice water, divided
6 cups (2 pounds) frozen tart cherries or equal amount canned or jarred
Juice and zest of one lemon
1/2 teaspoon pure almond extract
3 tablespoons cornstarch
1 large egg
1 tablespoon milk
Coarse white sugar for sprinkling on crust
1. Combine the flours, 3 tablespoons of granulated sugar and salt in the bowl of a food processor, and pulse to combine.
2. Grate the butter on a stand cheese grater. Add the butter and shortening to the flour mixture, and pulse to combine (don’t over pulse or the dough will be tough). Add the water through the feed tube 1 tablespoon at a time until a ball begins to form. When you can pinch a small amount of dough between your fingers without it falling apart, you have added enough water. Wrap and refrigerate dough for 1 hour or overnight.
3. Preheat the oven to 375°F. Divide the dough in half and roll one half between two sheets of lightly floured parchment paper into a 12-inch circle. Remove the top sheet of parchment paper, flip the dough into a pie dish and carefully remove the remaining sheet of parchment paper. Repeat the process with second sheet of dough and refrigerate until the pie is filled.
4. Combine the cherries with 1 cup of granulated sugar, lemon juice and zest, almond extract, and cornstarch. Pour the mixture into pie shell. Top with the second sheet of dough and trim the edges.
5. Beat the egg with the milk. Brush the top crust with the egg mixture, and sprinkle the top evenly with the coarse sugar. Place the pie on a rimmed baking sheet and bake for 35–45 minutes or until golden brown. Let cool to room temperature before serving. Serves 8.