Cherry pie has been on my mind lately. We had a wonderful cherry pie at The Inn on Crippen Creek Farm on our vacation. My friend Lyla commented on the fact that I failed to get the recipe for it and drats, it is true. While shopping the other day I picked up some sweet cherries with the intention of baking a pie. While laboriously pitting the cherries yesterday David said “what are you going to do with them?” I said “make a pie”. He said “You can’t make a cherry pie with sweet cherries!” “What!” I said. You have to understand that I trust what he is saying, in this case, because he grew up on a farm. A fruit farm. With cherry trees. His Mom was a great cook. Their cherries were sour. Grumbling, I went to the internet and searched for recipes for sweet cherry pie if there were such things. I found one and it was from Deb at Smitten Kitchen. If you can’t trust her authority, one who is under contract with Knopf for a cookbook coming out next Spring, who can you trust. So there. As I expected when making a cherry pie with sweet cherries, just use less sugar.
I feel pretty confident about pie crust. Even back in high school when I didn’t know how to cook anything else, I knew how to make a pie. I had grown up watching my Mom and Grandma make pies. As a matter of fact when David and I were first dating I decided to impress him with a homemade apple pie. I worked on it all afternoon taking extra care to flute the edges of the crust just so. David picked me up for out date and we went to a movie. Now you have to understand that there were two people in our family who loved pie crust; my Dad and me. While we were gone, my Dad started nibbling on the edges of the pie by breaking off small pieces, a little here a little there. He couldn’t help himself. By the time we got home, my beautiful pie looked like a family of mice had gnawed their way through the edges leaving crumbs of pastry scattered everywhere. It was a disaster. David laughed. I was furious. Later my Dad apologized, but it was not as heartfelt as I thought it should have been. He thought it was the funniest thing that he had ever done and over the years the story was told over and over again with great mirth.
So to this day, when I make a pie, I always make it with a thick crust with the edges fluted just so. Just for Dad.
For the recipe for sweet cherry pie and a really great all butter pie crust check out Deb’s Smitten Kitchen blog post.