For a memorial day get together I ran to whole foods to pick up some last minute ingredients and I saw bing cherries that were perfectly in season. They just looked so good I wanted to keep as much of the natural flavor as possible. I had originally prepared to do a lattice but then I was just inspired, and my friend Amy had a star cookie cutter and so it happendl
I saw this recipe on my favorite, Smitten Kitchen and made just a few very small changes.
- I used this dough recipe from SK
- 4 cups pitted fresh cherries
- 4 tablespoons cornstarch
- 2/3 cup brown sugar
- 1/8 teaspoon salt
- Juice of half a lemon
- 1/4 teaspoon almond extract
- 2 tablespoons cold unsalted butter, cut into small bits
- 1 egg, beaten with 2 tablespoons water
- Coarse sugar, for decoration
- Preheat oven to 400°F.
- Stir together the cherries, cornstarch, sugar, salt, lemon and almond extract gently together in a large bowl.
- Roll out half of chilled dough on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, trim edges evenly around the pie dish
- Spread filling into pie crust, discarding the extra liquid in the bowl. Place bits of cold butter in the filling.
- Roll out the remaining dough leaving about double as thick as the bottom crust and cut out stars with cookie cutter. Place around the top ensuring all the edges of the stars are touching each other.
- Brush the egg wash over over pie crust, then sprinkle with coarse sugar
- Bake the pie in the middle of the oven for 25 minutes.
- Reduce the temperature to 350°F. and bake the pie for another 25 to 30 minutes more, or until the crust is golden.
- Let the pie cool on a rack.