Cherry Pie recipe

Cherry Pie
This is a delicious recipe adapted from Joy of Cooking. It assumes some basic knowledge of pie making, so if you don’t have that, maybe best to also consult a real cookbook. I have a small scales and find it faster and more accurate to cook with weights, not volumes. It was a sad day when the USA switched to volume for recipes.

Pie Crust:
115g butter (one stick)
50g lard (or more butter)
225g flour
5g salt
50 – 60 ml cold water

Mix these ingredients except water to a coarse level. There should still be chunks of butter about the size of peas. I do it in a Cuisinart. The butter and lard must be cold. You can change the proportions of the two however you like.
Slowly add 50 to 60ml water, just enough for the dough to hold together.
Gather into a ball and put in refrigerator at least half an hour before rolling out.
Divide dough into two and roll out to fit top and bottom of pie pan. I do it on a floured cloth.

Filling:
1kg sour, tart cherries. I used ones picked from a neighbor’s tree and pitted tediously by hand
150g sugar (pie will be tart with this amount; add more if you like it sweeter)
25g tapioca (instant) or cornstarch or flour for thickening
Mix all and let rest for 15 to 20 minutes

Baking:
Put bottom crust in pan. Add fruit mixture. Put top crust on and crimp the sides and cut a few slashes in the top crust for steam to escape.
Bake at 425 F (220 C) for 25 minutes with pie low in oven to set bottom crust.
Finish baking at 350 F (175 C) for another 30 minutes or so.
Let rest before eating!

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About Joan E. Strassmann

Evolutionary biologist, studies social behavior in insects & microbes, interested in education, travel, birds, tropics, nature, food; biology professor at Washington University in St. Louis
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