Roll out remaining dough into a long rectangle. Return crust to the fridge while you prepare the lattice & filling.Ģ. Once chilled, roll out 1/2 of pie crust and fit into a 9-inch greased and floured pie pan. Refrigerate dough for approximately 1 hour. Prepare pie crust as per the directions here. Turbinado sugar (for dusting-can use granulated sugar, if necessary)ġ. fresh sour cherries, pitted (cherry pitter highly recommended!)Ģ Tblsp. A lattice top is traditional, but you could get creative, or opt for a standard double crust if you're pressed for time and not up for all that weaving.Īn amalgamation of several recipes including Lottie + Doof & Martha Stewartġ vanilla bean, halved lengthwise and seeds scraped and reserved (vanilla bean is expensive, so if you're being frugal, substitute 1/2 tsp. I highly recommend getting your hands on a cherry pitter-before I had one I'd pit them by hand, which was hand-staining and time-consuming, especially when you consider that there about 250 cherries in each cherry pie. I perused a few different recipes and borrowed a little bit from each for my own sour cherry pie rendition. Just easing another bout of that Michigan summer nostalgia I've been feeling lately. This year, though, the Michigan cherry crop is sadly depleted, due to extreme spring weather, and down here in the mid-atlantic, tart cherries are harder to come by and the season is rather fleeting. All the more reason, then, to buy a few pints at the Farmers' Market, bring them home, put them in a pie to share it with true cherry natives. Thus growing up not too far from the capital, I was spoiled with an extended season of the fruit and all their products-jams and pies, salsas and syrups. The mitten state grows about 75% of the nation's tart cherries. It is a little-known (at least seems to be when I tell people) that Michigan, Traverse City, specifically is the cherry capital of the world. I bought some raspberries (I'll show you what I made with them soon), and then remembered that I had some dear Michigan friends coming to play a show at my house on Monday. I wandered back and forth amongst the stalls a few times, caught, as I often am, in indecision. So much fruit, so much pie-making potential. Pleasant Farmers' Market there were strawberries, raspberries, nectarines, apples, and sweet and sour cherries. It's getting to be that gloriously overwhelming time of year when just about everything is ripe.
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