deep dish sour cherry pie

In dessert on June 15, 2011 at 1:39 am

this one goes out to my daddy, for whom cherry pie is the be-all and end-all.

picked fresh at homestead farms by yours truly, these cherries went from tree to pie (to tummy) in less than 12 hours.

(there were strawberries, too, but since they were a day or two past perfect, they got washed and halved and put in the freezer for easy smoothie making.)

first i made a wholewheat pie crust, which i thought would pair nicely with the tartness of the cherries.

half a batch of crust, since i was going to bake it in my mini-deep dish pie plate.

then i prepped the cherries by halving them, pitting them and adding a little sugar, kirschwasser, salt, vanilla and tapioca.

i also made a crumble topping, with two tablespoons butter, 1/4 cup brown sugar and about a 1/3 cup oats.

my mum makes it differently, but i cream the butter and brown sugar together, then mix in the oats and put it back in the fridge to harden up. when i’m ready to top my pie/crisp, i crumble the mixture over it.

after my pie crust chilled for a couple hours, i rolled it out, put it in the dish and added the cherries

and topping

and baked it in a 400 degree oven.

aaaand served!

(look, mom, bottom crust!)


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