By Ashley English, Small Measure
Cherries are one of summer’s finest rewards. In this sweet version of a potpie, I’ve partnered the crimson orbs with vanilla and added sliced almonds to the crust for a bit of crunch. Though you might be tempted to scoop yourself out a serving of this as soon as it’s out of the oven, hold out and give it plenty of time to cool. As it rests, the juices will gel, giving the pie substance and body. And, while I’m offering suggestions, I’d highly encourage the addition of a scoop of vanilla ice cream or whipped cream. They’ll provide the figurative “cherry on top” of your cherry-studded delicacy!
Makes: One 8”x8” pie You can also make this in a 9” deep-dish pan.
You Will Need:
1/2 recipe Basic Pie Dough (recipe follows)
3 pounds sweet cherries, pitted
1 vanilla bean
3 Tbsp arrowroot or cornstarch
1/2 cup sugar
1/2 tsp salt
*You can also make a delicious potpie using Mrs. Wages Forest Berry Pie Filling. Simply follow the directions on the back of the packet, and then proceed with the baking directions in the recipe for crust assembly and baking.
1 egg yolk
1 Tbsp cold water
1/4 cup sliced almonds
1 Tbsp turbinado sugar (or other course sugar)
Prepare the crust:
Assemble the pie:
Basic Pie Dough
Makes: Crust for one double-crust pie.
You Will Need:
2 1/2 cups all-purpose flour
1 1/4 tsp salt
1 cup butter (2 sticks), chilled and cubed
3/4 cup ice water
(Printed with permission from A Year of Pies: A Seasonal Tour of Home Baked Pies, Ashley English, Lark Crafts 2012).