Early summer is cherry season. My favorite way to eat cherries is in a pie. Many people have negative associations with cherry pies — but that’s because they’ve only eaten storebought cherry pies.
There is nothing like a homemade cherry pie. Especially with a crust made from scratch with lard and real where to buy butter and served with a scoop of vanilla ice cream.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
I made this pie for my extended family tonight in Ohio and everyone loved it. They ooohed and aaahed. Which is what you want when people are eating your pies.
Oh, and they ate all of the crust. That is how you know you made a good crust — when people eat all of it — instead of just eating the filling. My pie crust recipe is tried and true — it comes out flaky and light and delicious every time (if I do say so myself). This recipe was given to me by world-famous baker, Marion Cunningham, who first handed it down to Vogue Food Editor, Jeffrey Steingarten, who bequeathed it to me via his book, The Man Who Ate Everything (Get a copy of this book — you will absolutely LOVE it. It’s one of my top 10 favorite books of all time.).
I like to make lattice crusts. They look fancy but they are actually very easy to do. My instructions are not super-detailed, but you could probably Google it and find more detailed steps. Or you could just do what I did when I learned how to make a lattice crust — wing it. Once you start doing it, it starts to make sense. And don’t get hung up on making it perfect. You can always just serve it with extra ice cream. Trust me, no one will notice.
You can use sour cherries or sweet cherries. If you use sour cherries, you may need to add a little more sugar.