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Fresh Cherry Pie Recipe

| 6/26/2013 12:00:00 PM

Bowl of fresh, tart cherriesA huge bucket of hand-picked, tart cherries ended up on my kitchen counter recently, courtesy of my excellent mother-in-law and her backyard tree. "Look out," warned my husband (aka the cherry-picker). "They're sour, and they'll make your lips pucker." Tart cherries: What a great gift! I immediately thought of fresh cherry pie and grabbed a knife to pit the fruits.

My mother taught me how to make cherry pie more years ago than I care to admit. On the family farm, we'd make up a batch of pies for freezing whenever a particular fruit came into season — half a dozen strawberry-rhubarb pies one week, a dozen tart cherry pies the next, a baker's dozen of peach pies the following month, and so on, until we had over 50 homemade pastries put away for the upcoming year. You could say our family motto was "A pie for every week, with a taste of summer in every bite."

Cherry pie fillingMom and I didn't have time to fuss over the perfect pie crust, which is probably why our pastry turned out so well. The more you manipulate pie dough, the tougher it becomes. If you want to make a great pie crust, the trick is to roll out the dough quickly and efficiently. Depending on the conditions inside your kitchen, though, that can be a challenge — especially if you're not an experienced baker who knows how to make pie crust from scratch.

Many amateurs compensate for the common problem of dough sticking to the rolling pin by dumping too much flour onto the dough's surface — thereby rendering the crust mealy and tasteless. Whenever dough begins to stick for me, I dust my hands lightly with flour and run them over the roller; this avoids the infamous flour-dump and prevents too much of the white stuff from being worked into the dough. Another technique involves benign neglect: My husband covers fruit pies with uneven strips of dough that stick to the roller and tear off the main piece when he pulls up the pin. The resulting pie looks gnarly when it goes into the oven, but delicious when it comes out. The fruit juices bubble up and over the seams in the crust and make a great looking, rustic deep-dish pie. And, because the dough isn't over-handled, the crust bakes up flaky and tender.

Pie dough draped over rolling pinPersonally, though, I like my pies to look their best before going into the oven. The best way to learn how to make cherry pie involves plenty of practice, but don't let that intimidate you. Remember my husband and his dough strips, then roust out your rolling pin and give this fresh cherry pie recipe a try. The recipe is largely taken from The Better Homes and Gardens New Cook Book (1976).

Fresh Cherry Pie

Yield:  One 9-inch pie

7/9/2013 12:50:18 PM

Thanks for the great recipe.......can you send me a sample ????? Just kidding !!!!!! Keep us posted on more great food recipes.

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