Monday, September 14, 2015

Tart Cherry Pie

Mr. E is not a cake person. I know it's HIS birthday, but why deprive me of an excuse to make (and eat) cake? Making a birthday pie...this is true love, people. ;)

tart cherry pie recipe ... made using frozen cherries!
Actually, I do love making a pie for my hubby. There is something so old-fashioned and comforting about pie. Knowing that he'll love it is icing on the cake ice cream on the pie.

tart cherry pie recipe ... made using frozen cherries!
In Texas, at least 'round these parts (that sounded so Texan, right?), we don't get tart or sour cherries. I guess they are just too fragile or perishable for shipping. I spied these frozen tart cherries at my grocery store and could not wait to use them. Aren't they the prettiest?

tart frozen cherries for pie
Seriously, let's have a closer look. Ah, so beautiful.

I love this pie crust makes a flaky and buttery crust. I learned the method from King Arthur Flour. KAF can do no wrong in my book.
perfect pie crust
Now, if pie crust scares you...I won't tell if you use a refrigerated pie crust. I used them a lot when I was first starting to make pies. They made me feel more confident and they taste pretty darn good. That said, don't let this pie crust scare you.

print recipe photo printrecipe.jpg
Tart Cherry Pie

2 1/2 cups unbleached, all-purpose flour, 2 TBSP reserved
1 teaspoon kosher salt
1/2 cup shortening (placed in the freezer for 10 minutes)
1/2 cup unsalted butter
1/2 cup ice water
24 ounces tart frozen cherries
1 cup sugar
1/4 cup cornstarch
pinch salt
1 TBSP salted butter, cut into chunks
1 egg white
1 whole egg
vanilla ice cream for serving

Setting the 2 TBSP of flour aside, whisk the remaining flour together with the salt. Use a pastry cutter to cut in the cold shortening until it's mixed into large crumbs. Use the remaining flour to coat the cold butter and rolling surface. Roll the flour-coated butter out until flat.

perfect flaky and butter pie crust
(That rolled out piece is butter, not dough.)

Break the butter into pieces and toss with the flour mixture using a fork. Add the water a bit at a time, tossing the mixture with a fork until it comes together to form a dough. (You may not use all of it.) Divide the dough into two disks and wrap in plastic wrap. Refrigerate for 30 minutes.

While the dough is chilling, prepare the filling. Place the frozen cherries, sugar and cornstarch in a bowl and toss. Let stand for 1 hour.

step-by-step perfect flaky, buttery pie crust
Remove the dough from the refrigerator. On a flour-coated surface, roll each dough disc into a rectangle. Fold the dough into thirds, like a letter, then into thirds again. Again, wrap the dough in plastic wrap and refrigerate for 20 minutes.

Preheat oven to 425. Place a cookie sheet on the lowest oven rack to catch any overflow. Put the other rack in the lower third of the oven for the pie.

brush bottom pie crust with egg white to prevent soggy bottoms ;)
Roll one dough disc slightly larger than the pie pan. Place into the pan and trim the edges. Whisk the egg white with a fork and brush onto the bottom crust.

tart cherry pie recipe ... made using frozen cherries!
Pour the filling into the prepared crust. Scatter the butter chunks across the top.

lattice pie crust
Cut the remaining crust into strips and make a lattice top. Whisk the whole egg into the remaining whites and brush the top crust.

tart cherry pie recipe ... made using frozen cherries!
Bake the pie at 425 for 15 minutes, then reduce the heat to 375 and bake for 45 or more until the filling is bubbly and the crust is golden brown.

Let cool. Serve warm or at room temperature with vanilla ice cream...and birthday candles.

*crust and pie recipes adapted from King Arthur Flour and Leite's Culinaria
*this post contains affiliate links
*pie pan and batter bowl from The Pioneer Woman Collection
*just felt like adding another asterisk ;)

tart cherry pie recipe ... made using frozen cherries!
Happy Birthday, baby! ♥


  1. This pie looks gorgeous and it also happens to be my hubby's favourite dessert! Although he also loves cake as well. The lattice top is soo pretty. Mmm delicious. Sammie

  2. I baked apple ones yesterday..this is lovely!
    Rachel Ray made a turquoise deep dish pie plate w/ scalopped edges and weights..I could not resist .. a little turquoise bird too:)
    This floral one is so pretty.
    Pies look like home to me.

  3. Bridget, What a beautiful pie! Happy birthday to your hubby, and I'm with him, I would eat fruit pie any day, over almost every other dessert! Unless I'm feeling like chocolate, which is every woman's right, isn't it? I was privileged to take a class at King Arthur Flour one year, (in October, yay fall foliage!) and it was on pies and tarts! We learned a flaky all-butter crust, and the method was unique to me, cutting in the butter in two additions, in order to leave the flakes larger in the second step. I have not tried the butter and shortening recipe and method. I have been stuck on the one I learned there. of course, there are so many ways to do so many things, in baking. I look forward to trying this method, and this pie recipe! In all honesty, I really can't have pie around the house, it calls my name all day long, to come take another bite!

  4. I don't know what I like more, the pie or the PW collection pieces! I've already ordered the rolling pin!

  5. I recognized the bowl and pan right away!! Nice. Funny you are making a cherry pie, I took some frozen cherries out of the freezer and made a cherry crisp on Saturday. My daughter and I drove 4 hours to Bayfield, WI and picked the cherries, so delicious! Thanks for sharing and Happy Birthday to Mr. E!

  6. We're not cake people at my house either, so I am always looking for my next birthday dessert! Yum.

  7. I love your heart shaped measuring cups/spoons :) Also, this pie looks to DIE for!

  8. I'm not going to lie, pie crusts kind of intimidate me :)

  9. Bridget,
    My pie crusts leave a lot to be desired, so I make my crust bottom and top with my Ultimate Crumb recipe. I can't wait to try your pie.

  10. What a gorgeous pie! Love the lattice, came out perfectly :D

  11. It looks lovely. I don't make pies often, but I sure like to. The best cherry pie I ever made included bing,tart and dried, plus tart cherry juice. It was amazing.

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