I’m unapologetic in declaring this pie ‘perfect’ since I take no credit for its success, well, except that I followed the experts’ directions. I guess I have only ever had sour cherry pie, though I’m not sure why. I think a sweet/sour cherry combination would be excellent as well. Last year I used such a mix to make cherry jam, and was impressed with the alternating bits of sweetness, and small bursts of tartness. Here, though, I used sweet cherries, and was thoroughly pleased.

The crust is derived from the Better Batter site, using a flour mix derived from one I found at the Better Batter blog. The tender crust holds the Sweet Cherry Pie filling from Smitten Kitchen. The lattice top is thanks to this super-helpful tutorial. Really, I couldn’t have done it without the step-by-step directions.

I used fewer cherries than Smitten called for, and altered the ratios somewhat accordingly (well, kinda). Since you end up leaving the majority of the liquid in the bowl anyway, I wouldn’t hesitate to use all 2 1/2 pounds of cherries, especially if you have a deep-dish pie plate. As you can see from my photos, the pie -could- have used more filling, but it definitely didn’t hold that against me. Use what you have, which also happens to be my new pantry motto.

Pie Crust:
Derived from Better Batter
(Adapted ever so slightly by Cinnamon Quill)

2 1/2 cups Flour Mix (See below)
1 tsp sugar
1/2 tsp salt
1/8 tsp Baking powder
9 tablespoons butter, cold
1 egg yolk
2 tsp cider vinegar
1/2 cup ice cold water
Sugar + extra Flour Mix for rolling

Combine flour mix, sugar, salt, and baking powder in a bowl. Cut in butter until pea sized pieces appear. Combine the remaining liquid ingredients and add to mixing bowl. Knead until dough forms ball. Cover well (I like to use a dish towel) and refrigerate 15 minutes (or overnight, like me). Then, get to work on the filling.

Filling:
From Smitten Kitchen
(Ratios hacked up by Cinnamon Quill)

3ish cups pitted sweet cherries
3ish tablespoons cornstarch
3/4 cup white sugar
1/8 teaspoon salt
1/8 teaspoon almond flavoring
1/4ish cup fresh lemon juice
2 tablespoons butter, cut into slivers

Preheat oven to 400 F.

In a mixing bowl, stir together all ingredients, except the butter. Let stand for about 15 minutes.

Roll out half the pie dough and place in an 8 or 9 inch pan, trimming the ends, leaving 1/2-1 inch overhang. (Definitely roll the dough out on parchment or freezer paper, using 1/4ish cup of sugar/flour mix, as needed, to prevent sticking.) Dot the crust with half of the reserved butter slivers. Then, using a spoon, transfer the filling to the crust, leaving most of the liquid behind (there will be about 1/3 cup left in the bowl). Arrange the remaining butter slivers over the filling.

Next, get to work on the lattice top, if you so desire (which you do, I’m sure). I could explain it, but this tutorial does a far superior job. You can use fewer strips than suggested. I did. After the lattice is in place and on the verge of gorgeousness, brush with beaten egg and sprinkle with coarse sugar.

Bake for 25 minutes, then lower the temperature to 350F and bake for 15-30 minutes. You will need to watch how brown it is getting and whether the filling is set.

Let pie stand until completely cool, for best results. Then hire the finest pie slicer you know, and enjoy.

*Notes:

-Flour Mix:
Adapted from this.
2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
2 tablespoons potato flour
2 tablespoons pectin
1 scant tablespoon xanthan gum

This time of year, there are so many pies and fruit filled desserts to make…Ideas?