Sweet Cherry Pie

Made with bing cherries and a little honey!

As promised, I made a sweet cherry pie and I must say it was a hit! I took inspiration from the recipes here and here and made a locovore version. Please note that shortening, tapioca, vinegar, and salt are all on our list of exceptions. I have made several pie crusts over the past 2 months with both our hard red wheat and our soft white wheat (and different combinations using both wheats) and nothing works well. The crust is hard to work with and tears easily, so I just press it into the pan and then use cookie cutters to make a decorative top. It tastes great, which is the most important thing!

Filling:

  • 4-5 cups dark sweet cherries, pitted (I used bing cherries)
  • 1/2 cup honey
  • 1/4 cup tapioca

Double Pie Crust:

  • 1/3 cup whole milk
  • 1 tablespoon distilled white vinegar
  • 2 – 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup chilled solid vegetable shortening, cut into 1/2-inch cubes

Prepare filling:
Mix honey, tapioca, and cherries and let stand for about an hour or until the tapioca is softened.

Prepare crust:
Whisk milk and vinegar in a small bowl. Combine flour and salt in medium bowl, then add the shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture and knead in bowl briefly to form a ball. Divide dough into 2 pieces, 1 slightly larger than the other and flatten each piece into disk. Wrap disks separately in plastic and refrigerate until filling is ready.

Then: Preheat oven to 400°F. Roll out larger dough disk on lightly floured work surface as best as possible and press it into glass pie pan. Roll out second disk on lightly floured work surface and use cookie cutters to make fun shapes. Put cherry filling into bottom crust and place the dough shapes on top. Cover crust edges with foil and bake about 50 minutes. Place pie on rack to cool before devouring =).

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