How Can I Bake an Excellent Cherry Pie?
Cherry pie is a quintessential summer dessert, and for many consumers, few things are as fabulous as a cherry pie on a July evening. However, many cooks have varying success with cherry pie, because the ingredients are delicate and finicky, and many people have radical disagreements about taste. There are several steps involved in making a superb cherry pie, and some trial and error may be required before you create one which is perfectly sweetened to your taste. You will also save yourself a great deal of heartache by investing in a cherry pitter, a device which easily halves the time required to make a cherry pie.
The first thing to understand when making cherry pie is that there are two primary groups of cherries: sweet cherries and sour cherries. Sweet cherries include varieties like Bing and Rainer, and although they are delicious, they are not suitable for desserts. They are too sweet, and they tend to fall apart: these crisp and delicious cherries should be enjoyed fresh and raw.
Sour cherries, also known as pie cherries, on the other hand, are ideal for cherry pie. Although they are extremely delicate when fresh, they hold their shape well when baked, and the tartness mellows into a sweet, complex cherry flavor when they are well seasoned. However, it is crucial that these cherries be used fresh, ideally within one to two days of picking. Preserved or canned cherries will yield a disappointing, dull, sickly sweet cherry pie. Because pie cherries are highly seasonal, you only have two months a year in which to truly enjoy cherry pies: June and July, when these tasty cherries ripen on the tree.
Like all pies, cherry pie needs a strong crust as a good foundation. Use a flaky, slightly savory pie crust to offset the pie to perfection, and pre-bake the bottom crust so that it will not go soggy. Cherry pie can be prepared as a crust-on or lattice top pie, depending on whether or not you want to showcase the ruby red beauty of the cherries and the rich scent of the pie. In either case, do not overhandle the crust or it will become hard and rubbery.
The core of the filling for cherry pie is, of course, cherries. Most recipes call for between four and six cups of pitted pie cherries, which should be placed in a colander after pitting to allow them to drain slightly. Add between half a cup and a cup of sugar, depending on taste, along with one quarter cup cornstarch and one to two tablespoons of flour. These pie thickeners are crucial, and will prevent the cherry pie from turning into cherry soup. Next, add several tablespoons of butter and one teaspoon of vanilla, along with lemon zest, and finish off with spices of choice. Cinnamon, cardamom, and cloves all add unique flavors to cherry pie, but make sure not to use them to excess; allow the flavor of the cherries to come through.
If this is your first cherry pie, consider making several cherry tarts with varying levels of sugar and spices to find the optimal seasoning. Bake in a 350 degree Fahrenheit (190 degrees Celsius) oven until the crust is golden brown, and allow to cool before serving. For some variation, serve the pie with ice cream, or add sour cream to the pie filling.
Written by S.E. Smith
