This recipe comes from Curtis Stone and is a part of Food52's Bake Off benefitting No Kid Hungry. Pull this cherry pie out of your back pocket for your next special summer occasion or Sunday night family meal. The pie looks like something from the best pastry shop in town but is far better than any store-bought dessert. The cherries are fresh, the dough is super buttery and tender, and the lattice allows steam to escape, thickening the juices and concentrating the flavor of the pie filling. The secret to homemade pastry dough is to avoid blitzing your butter to smithereens in the food processor. Leaving pea-size pieces of butter in the dough is key, because they will melt in the oven and release water, which will become steam. The steam helps to puff up the dough and contributes to that melt-in-your-mouth texture. The dough can be made up to 1 day ahead, covered, and refrigerated. Alternatively, it can be frozen for up to 1 month. HOW TO LATTICE: The word “lattice” refers to the strips of pastry woven together to create the top crust. Once you get going, latticing is a pretty simple technique, and it’s fun to do. If weaving feels a bit intimidating, though, just lay half of the strips across the pie parallel to each other, then lay the remaining strips across them, perpendicular to the bottom strips. Don’t worry if your strips aren’t perfect—all the more handmade charm. Here’s how to form a woven lattice: Lay half of the strips across the filling, spacing them evenly. Fold back every other strip; then place another strip perpendicular at the folded edge of the strips. Unfold the folded strips so they lie over the perpendicular strip. Fold back the other set of strips. Stopping about 1 inch from the first perpendicular strip, place a second perpendicular strip at the folds, and unfold the folded strips. Repeat with the remaining 3 pastry strips to cover the pie with the lattice.
Cherries are summer’s best treat. Try these delicious cherry recipes. Pies, cakes, salads, sauces, cocktails, and more.
These Amaretto Cherry Bar Cookies are made of a crumbly cookie base topped with amaretto soaked cherries, topped with a sweet glaze.
Gorgeous tart cherry pie with a wonderful, golden crumb topping. This homemade dutch tart cherry pie has a perfectly sweet filling with hints of amaretto and is absolutely delicious served with a scoop of ice cream. This will be your new favorite cherry pie recipe!
This recipe can be make with fresh firm cherries or you can use as I did frozen cherries since in the middle of October there were no fresh cherries to be found.
Cherry season is one of my favorite times of the year because I absolutely LOVE cherries! I’d received a nice big bag of Bing cherries, courtesy of Melissa's Produce and, seriously, could have eaten the entire thing until I made myself sick, that's how much I love them. Instead, I started thinking about my grandmother, remembering her climbing up into the cherry tree that grew in her backyard, alongside an apple and peach. When I think back on those moments, it makes me realize, now more than it ever did back then, just how truly amazing she was. Not quite five feet tall, and rounder than she should have been, she would climb up into the cherry tree -- wearing a housedress no less -- gathering cherries in her apron to use in making preserves. Aha! I thought to myself, that's what I'll do; I'll make some cherry preserves. My grandmother used to use an equal amount of fruit to sugar, but these cherries are so sweet that I thought that would be too much, so I cut back on the sugar. I also got to thinking about how cherries are often paired with almond flavoring, so in addition to a little hint of almond flavoring I decided to add a bigger hint of Amaretto Liqueur. Boy, is this good. Bing Cherry Amaretto Preserves 5 cups stemmed and pitted Bing cherries (I used Melissa's) 2 tablespoons fresh lemon juice 1 box of Sure Gel fruit pectin 4 cups sugar 1/4 teaspoon almond extract 1/4 cup Amaretto If you plan on storing your preserves, have your jars warm and sterilized, and your boiling water canner ready. Into a 6- to 8-quart saucepan, place cherries, lemon juice, and pectin. Stir together to combine. Bring mixture to a full rolling boil, i.e., a boil that doesn't stop bubbling when stirred, over high heat, stirring constantly. Stir in sugar and almond extract. Return to a full rolling boil, and boil exactly 1 minute stirring constantly. Remove from heat and stir in Amaretto. Skim off any foam that may have gathered on top with a metal spoon. Ladle into prepared jars, wipe rims and threads, place lids on and screw them down tightly. If you plan on processing the preserves, be sure to do so for at least 10 minutes. PRINT RECIPE This post is linked to: Grace at Home Coffee and Conversation Full Plate Thursday Foodie Friday & Everything Else
Gorgeous tart cherry pie with a wonderful, golden crumb topping. This homemade dutch tart cherry pie has a perfectly sweet filling with hints of amaretto and is absolutely delicious served with a scoop of ice cream. This will be your new favorite cherry pie recipe!
🍒 With just 7 ingredients and 15 minutes of active work, these budget-friendly cherries are a delightful twist on the fancy Italian original.
