This post was originally published at Honest Cooking
I’ve been hearing a lot about how wonderful tart cherries are for just about everything. I’d be perfectly happy to line my pantry with tart cherry jam, make classic French clafoutis, or infuse a sweet liqueur–problem is, I simply can’t find them (and if you’ve been following our facebook page–click over to come join us–you know I’ve been whining about it there). I’ve been keeping my eye out, with the hopes of making the ideal cherry pie before summer’s gone, but luck has not been on my side.
Meanwhile, I’ve been buying loads of sweet cherries, and I wondered if it would really be such a sin to make cherry pie using this bounty. Shouldn’t delicious cherries simply beget delicious pie? Yes they should…and they do.
(If you were wondering what I used all that pie crust for in my last post, here’s your answer!)
So: don’t think you can’t make amazing cherry pie without tart cherries. (But if you find any, please do let me know where!)
Sweet Cherry Pie adapted from the L.A. Times
- 6 cups sweet cherries (about 3 1/2 pounds or 1.5 kilos)
- 2/3 cup (134g) sugar
- 1/4 cup (30g) cornstarch
- 1 teaspoon vanilla extract
- Juice of one lemon
- Prepared sweet pie crust for 1 double-crust pie (I used the crust I talked about in this post).
Roll out slightly more than half of the dough and use it line a 9 inch (about 22cm) pie pan. Pour in the cherry mixture. Roll out the remaining dough and place it over the the pan. Press the edges together to seal. Cut several slits through the top crust to vent.
Bake for 1 hour and 15 minutes, or until the crust is golden and the filling is bubbling. Rotate halfway through for even baking.