Door County is one of my favorite places in the world. Granted, there are many places that I have not been, but I’m sure it would still rank highly had I been to every country. There are multitudes of outdoor activities, orchards, great restaurants, quaint boutiques, everything wonderful.
There are two types of big orchards there – apple and cherry. Each season is a celebration and there are festivals, custom dishes, and special treats galore. We even saw a musical up there are cherry picking. Seriously, they’re way into this stuff.
So, whenever i go, I stock up on fruit. Recently, I was there right at the end of kirschen (German for cherry) season. Naturally, I got many cherry things, along with a pint of tart cherries. I like their puckery flavor, so of course I ate a few straight, but these are best for baking.
I can’t promise that this pie will be as amazing with cherries sourced elsewhere (ok, maybe that’s a bit dramatic), but it will still be a spoonful of happiness on a summer day.
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**Note – I only bought enough cherries for baby pies, but the recipe here will yield you a full pie.
Step One
Prep – but just the crust. I always stick the butter in the freezer for a few minutes to get super cold after I cut it. Mix the vodka and water, and put that in the freezer too.
….Vodka? I’m giving this to kids….
No worries! The alcohol part will be gone after you bake the crust. But why vodka? It gets a lot colder than water without freezing. The secret to great crust is the coldness of the ingredients when you mix them in. This ensures that your “wet” ingredient will be as cold as possible.
Step Two
Make your crust now – cut the butter into the dry ingredients, then mix in the vodka / water mix by Tablespoon-ful until your crust is just wet enough. DO NOT OVERWORK IT. It will get all tough and nasty when baked.
Wrap that bad boy in plastic wrap and let it chill in the fridge for an hour.
Step Three
Filling time. If you have a cherry pitter, use it. So much less work. But if you don’t, you can push them out with a straw or the tip of a pairing knife. It’s just a pain in the butt.
Add the sugar and cornstarch (pre-mixed) to the cherries.
Step Four
Roll out your pie crust to fit your pie plate. You can do whatever you want on the top – make a full cover, do a lattice, or get fancy and cut out some shapes.
Step Five
Add your filling – it should be a bit domed so that the pie looks nice and stuffed. Dot with up to a Tablespoon of butter and place your top on. You can seal it with a fork (dipped in water so that it doesn’t stick) or make the pretty pinches. Later on, I’ll add a demo of how to do this – so check back!
Step Six
Time to bake! Even though it’ll be tempting to dig in as soon as it’s out of the oven, let it cool for at least ten minutes. Brew a pot of coffee while you wait. Slice, top with ice cream, and enjoy!
Prep Time: 1 hour, 15 minutes
Cook Time: 50 minutes
Total Time: 2 hours, 5 minutes
Yield: 1 pie
Warm and juicy, this is a perfect pie for summer. Cherry pie is a classic!
Ingredients
Instructions