For one reason or another, I decided to make a Cherry Pie, a strange idea to me because I’ve never before tasted a cherry pie that I’ve liked. I deduced, however, that the reason I didn’t like any of these cherry pies was because of the cherry skin. So I went into this project - project? - project with high expectations for myself: I was going to peel and pit each and every cherry.
It did not take long for me to find out that this is impossible. So I quickly gave up on that and just pit them. That in and of itself took quite a while. Anyway, despite the cherry skins, this one turned out better than I anticipated.
Ingredients for Filling:
- 2/3 cup plus 1/4 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons OJ
- 1 tablespoon grated orange peel
- 1 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 5 cups pitted fresh cherries
- 1 egg, beaten to blend with 2 teaspoons water (for glaze)
Ingredients for Crust:
- 1/3 cup whole milk
- 1 tablespoon distilled white vinegar
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup chilled solid vegetable shortening
Directions are pretty similar to the rest, so I won’t bother with writing them down. I didn’t use any almond extract, and instead of vinegar in the crust, I used fresh lemon juice. I didn’t have enough cherries, also, so the pie was a bit short. Literally. And I ran out of white sugar, so for the coating, I used brown sugar, which is why it’s so dark.
Anyway, I was reasonably pleased with this one. A proper brush for the glaze would have made it cleaner looking, but the orange peel worked nicely, I think, to counteract the super sweetness of the cherries, by giving it a little zest.