Classic Cherry Pie with Butter Crust

This Cherry Pie recipe screams summer picnic (this was our dessert this 4th of July, hence the stars!). If at all possible, find a friend or two to help you pit the cherries and enjoy some wine while it bakes – it takes almost 2 hours! It’s worth the time and effort, it may be the best pie I’ve ever had. What’s your favorite pie recipe? Post in the comments!

Cherry Pie

6 cups fresh cherries (pitted)

1 cup sugar

¼ cup cornstarch

½ teaspoon pure vanilla extract

½ teaspoon pure almond extract

2 tablespoons unsalted butter, cut into small pieces

Egg Wash (1 egg lightly beaten with 1 tablespoon milk)

Preheat oven to 375°F. Toss together the cherries, sugar, cornstarch, vanilla, and almond extracts.

Roll out the crust on a lightly floured surface and place on 9 inch pie plate. Place in filling. Dot with 2 tablespoons butter. Place in refrigerator while rolling out top crust. Roll out top crust on lightly floured surface, cut several holes with cookie cutter. Place on top of pie. Seal edges with fork or crimp. Freeze for 20 minutes. Brush with egg wash. Bake on parchment lined baking sheet for 1 hour and 45 minutes (this helps if it drips). Let cool at least 3 hours before serving.

Pate Brisee (Butter Crust)

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

¼ to ½ cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

*Recipe from Martha Stewart July 2011 issue.