Cherry Pie
Traditional cherry pie made with frozen sour red Montmorency cherries.
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Ingredients
1 baked pie crust bottom plus leftover dough for top crust
1 egg white (optional)
2 16-oz bags of frozen Montmorency cherries (2 lbs)
¾ cup honey (or to taste)
¼ cup water
¼ cup cashew butter
Crust for J & J's Blueberry Pie
ingredients
1 egg (beaten)
3 cups almond flour
⅓ cup cold butter cut into pieces
¼ cup honey
¼ tsp baking soda
½ tsp salt
1 baked pie crust bottom plus leftover dough for top crust
1 egg white (optional)
2 454-gram bags of frozen Montmorency cherries
177 ml (255 grams) honey (or to taste)
60 ml water
63 grams cashew butter
Crust for J & J's Blueberry Pie
ingredients
1 egg (beaten)
300 grams almond flour
76 grams cold butter cut into pieces
60 ml (85 grams) honey
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) salt
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Instructions
- Prepare the bottom crust in a 9" pie pan as per the directions (here, we use J&J's Pie Crust, but you can use your own favorite).
- Refrigerate leftover dough in a ball, wrapped in plastic wrap.
- Bake the pie crust according to the recipe.
- When the crust is done and cooled, move to the freezer.
- While the crust is baking, begin preparing the filling.
- In a large sauce pan on low heat, heat the frozen cherries with the water, stirring frequently.
- When the cherries are thawed, add the honey to taste (sour cherries require more honey than sweet cherries - this recipe assumes you are using sour cherries).
- Stir the filling and bring to a simmer.
- Add the cashew butter and continue stirring and heating to dissolve and incorporate the cashew butter. The cashew butter acts as a thickener so that the juices won't be too runny.
- Continue to heat until the filling has a slight thickness to it.
- Let the filling cool. If making the pie later, you can store the filling in the refrigerator once it is cool.
- Preheat oven to 350°F (180°C).
- Remove bottom pie crust from freezer.
- Optionally brush the surface of the crust with an egg white to try to prevent the cherry juices from leaking into the crust.
- Fill the pie with the cherry filling.
- Roll out the leftover dough between two pieces of parchment paper to make a thin (about ⅛-inch [.3-cm] thick) layer.
- Use a cookie cutter to cut into shapes.
- Pull the extra dough gently away from the edges of the shape.
- Brush oil on a metal spatula/turner and gently slide it under the pie crust shape.
- Gently remove the crust shape from the spatula and position on top of the pie, slightly overlapping shapes, until the pie is covered.
- Bake for about 20-30 minutes until top crust starts to brown (you may need to cover the edges once they have browned to prevent them from burning).
Crust for J & J's Blueberry Pie
instructions
- Process all crust ingredients together in a food processor until it forms a ball.
- The butter will still be visible in the dough.
- Form into a flat circle and wrap in wax paper.
- Chill until firm in fridge or freezer.
- When cold and firm, remove from freezer and place between two large pieces of wax paper.
- Preheat the oven to 300°F (150°C).
- Let it soften just a bit - enough so that you can begin to roll it.
- Roll out to a flat circle large enough to cover the bottom and sides of an 11-inch (28-cm) pie plate. If it tears or falls apart, do not worry, just patch it together in the pie plate.
- Save the leftover crust and put it back in the freezer for use in the topping mixture of J & J's Blueberry Pie.
- Bake in 300°F (150°C) oven for 20 minutes until cooked through and light brown.
- Cool.
Nutritional Info
Storage
Notes
You can use any compliant pie crust recipe that pre-bakes the bottom crust. I used the J&J Blueberry Pie Crust recipe when I made this for the photo because it is similar to the one I generally use and it worked well. I don't chill or roll out the bottom crust - just press it into a 9" pie pan (the J&J recipe uses a larger pie pan than this recipe needs and I had a little dough left over). I have found that it is very difficult to roll out an entire pie crust top and transfer it to the top of the pie in one piece, so I do it a little piece at a time in small shapes, as that is a little easier and makes for a pretty pie.
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