She’s My Cherry Pie
MAKES ONE 9-INCH PIE
Pure, simple perfection—this is the cherry pie that makes everyone fall in love with you. Definitely do either a lattice top or a cutout crust to ensure that it’s love at first sight! 1 recipe Buttery Double Crust (page 37), rolled out and fit into a 9-inch pie plate.
- 5 cups pitted tart cherries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- Nondairy milk for brushing
- 2 tablespoons sugar
1. Preheat the oven to 425°F. In a large mixing bowl, mix together all of the filling ingredients and set aside.
2. Add the filling to the prepared pie shell. Cover it with the top crust, pinch the edges together, trim the excess dough to about an inch, and crimp.
3. Brush the top of the pie with nondairy milk and sprinkle on sugar. Bake for 20 minutes, lower the heat to 350°F, and bake for another 30 minutes. The crust should be golden and the filling should be bubbly. Place pie on a cooling rack and let cool for about half an hour before serving.
This recipe calls for tart or sour cherries, and only those will do. Sweet cherries are delicious on their own but baking them takes away their magic. So eat a bowlful of sweet cherries at a picnic, but leave the pie to the effervescent sour cherry. The downside is that sour cherries are virtually impossible to find out of season and the season really only lasts for a handful of summer weeks. But that’s okay; frozen sour cherries work magnificently and are already pitted to boot! When you are able to find them frozen, snatch them up, as they tend to go fast. And follow our frozen fruit tips on page 12 to make sure your pies are flawless. If frozen sour cherries are absolutely impossible to find, your next best bet is jarred. The concern with jarred cherries is that they are stored in a sweetened syrup, so drain them before proceeding with this recipe and reduce the sugar by a tablespoon or two. But don’t let the juice go to waste! Use it for a sweet cherry blast in lemonade or sangria.
A handheld cherry pitter is a good investment, especially one that will pit olives, too. You should be able to procure one for well under twenty dollars. Our advice is just to search Amazon for the one with the best reviews!
From the book Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2011. www.dacapopresscookbooks.com
Images from DaCapo Press.
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