Rainier cherries are a premium, lavish summer treat with a brief summer harvest. Keeping our dried cherries on hand provides for delicious, sweet and tart cherry treats any time of year. This sweet pie filling is given a sharp pop of flavor from lemon juice but other flavors like orange or even almond will balance the juicy meatiness of the filling.
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients
Makes 1 pie
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3 Cups Rainier Cherry
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1 1/2 Cups Water, divided
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1/2 Cup White Granulated Sugar
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2 Tablespoons Lemon Juice
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2 Tablespoons Cornstarch
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2 Tablespoons Butter
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1 Teaspoon Vanilla Extract
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2 Prepared Pie Dough Sheets
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1 Egg
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1 Tablespoon Turbinado Sugar
Directions
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Rinse the cherries in cold water.
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In a large saucepan heat 3/4 cup of the water and lemon juice to a simmer and add the cherries.
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Set aside and allow the dried fruit to plump. After 1 hour add the sugar and return the pan to a simmer. Cook this until most of the liquid has cooked down.
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In a small bowl whisk the remaining 1/2 cup of water with the corn starch to make a slurry and add this to the cherries.
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Stir until the mixture thickens and tastes smooth, about 6 minutes. Remove from the heat and stir in the extract and butter, set aside to cool.
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Heat and oven to 375° F
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Roll out one sheet of prepared pie dough to about 20% larger. Lay the sheet over a pie dish, gently press down to ensure the crust fills the space.
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Repeat with the second sheet and place it over the top the cherries. Use a sharp knife to trim the edges so the dough is flush with the pan.
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Using a finger and thumb pinch the 2 layers of dough to form the decorative edge and seal the pastry. Beat the egg with a little water and brush the pie thoroughly, sprinkle with turbinado sugar. Poke 3 holes in the top of the pie and place onto a sheet pan. Bake on the center rack for 30-40 minutes until the crust is golden brown and firm.
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Remove the pie and allow it to cool completely before cutting, sometimes 12-24 hours is better.