I can handle a Monday when it coincides with Pi(e) day. It’s a great excuse to pick up a $2 Take-and-Bake Pizza from Whole Foods and tuck in for the evening with a fresh piece of pie. Whether you’re a fruit pie fan or looking for something a little more savory (hello, chicken pot pie!), Pie Day is always a cause for celebration and sharing pie with those you love. This year I whipped up an Oregon cherry pie made with Oregon Specialty Fruit’s Tart Red Cherries. A standard 9 inch pie calls for 2 13 oz jars and I felt it was enough for my shallow pie plate, but you may need a little more if your plate is much deeper. Always be sure to test your portions against your pie plate. While it requires a little extra clean up, you can ensure you have the perfect fit for your pie. Other tricks I love involve incorporating an egg wash just for sealing the top to the bottom and topping before popping the pie into the oven to ensure your product is crispy and golden brown. Don’t worry too much if your pie’s a touch runny in the end, but know that a tablespoon of cornstarch in your filling can go a long way in holding things together!
I played around a lot with my top crust this time. You’ll not a pinched outer rim, a braided inner rim, and an easier-than-it-looks lattice that I completed with the help of this Lattice Pie Crust Tutorial from Gimme Some Oven. I also realized in the meantime how many different ways one could top their pie, so feel free to exercise some creative juices!
Oregon Cherry Pie Featuring Oregon Specialty Fruit Red Tart Cherries
All Purpose Butter Pie Crust (double to create full top)
- 1 1/4 c flour (all purpose)
- 1/4 t salt
- 8 oz butter, cold & sliced
- 1/4 c cold water
- 2 jars (or cans) of Oregon Specialty Fruit Red Tart Cherries
- 3 T corn starch
- 2/3 c extra fine sugar
- Egg wash (1 egg, 2 T water, whisked)
Optional– ice cream!
Prepare the crust first as it will require 1-2 hours of chill time in the fridge. Chill time is flexible based on your preference, however I’ve seen as much as 12 hours fridge time. I’m impatient, so this recipe is typically done with 1 hour of fridge time. You decide! Also, if you’re planning on a top for your pie, make an extra half batch for a lattice top or a full second batch for a complete top. I liked to make mine in separate batches, but you’re welcome to do them all at once, then divide evenly. Measure out flour and salt, sift, and slice butter into the mixture, 1 tablespoon at a time. coat butter in flour and using a pastry blender, slowly incorporate the butter into the flour mixture until it has a cornmeal-like consistency. Push the contents of the bowl to the side and add the cold water, about 1 tablespoon at a time to the open side of the bowl, mixing completely before adding more. After adding the last of the water, you should be able to free the dough from the pastry blender and finish with your hands. Once the dough has just come together, wrap it up in pastry cloth or plastic wrap and refrigerate.
Toward the end of the refrigeration time, begin work on the filling. Strain the liquid from the cherries, reserving one jar’s worth of liquid for use in the filling. In a saucepan over medium heat, combine juice from only 1 of the jars of cherries with the sugar and cornstarch. Whisk vigorously until mixture thickens, then remove from heat and combine with the cherries slowly to bring them up to temperature. Set aside until you’re ready to assemble the pie.
Preheat the oven to 400 F. Remove from fridge and roll out the pie crust on a floured surface using a floured rolling pin. Once large enough to fit into your (greased) pie plate, fold the dough in half and quickly place into the plate, folding carefully into the corners and trimming to fit the pan with kitchen shears. Put the filling in the pie, roll out the top of the pie if you’re using one, and before placing the top onto the pie, brush an egg wash over where the crusts will connect. Place the top crust over the pie and draw vents through the top, finishing with a generous coat of the egg wash and put in the oven for 30-40 minutes, until golden brown.
Cool about 30 minutes prior to serving. I enjoy mine with vanilla ice cream 🙂