If I were a superhero ‘Pie Prowess’ would not be my super power. I like pie. To me it has a gentle sensibility to it that is often overlooked for sexier desserts like Chocolate Decadence or Molten Lava Cake. Pie doesn’t need any of those bells or whistles. It is simple, straight forward and can hold its own against the most gastronomically fussy confections.
I’ve made pies, not a lot of pies, but I’ve made them. I am however more of a Tomboy Baker, not bearing the precise execution to produce the gasp-inspiring perfection as one would expect of ‘Martha’. I have not made two crust pies or pies with a woven top crust so I ventured into uncharted waters with this recipe. When asking my family if they’d like Cherry Pie or Cherry Cake (both vintage recipes I’ve not made) for President’s Day I got a resounding ‘cherry pie’ request. When one thinks of our early Presidents I agree that cherry pie springs to mind.
I found a recipe called President’s Birthday Cherry Pie in my grandmother’s recipe box. Liking to coordinate my desserts to my national holidays, it seemed complete destiny. For me President’s Day and the corresponding three day holiday always feels like a beckoning of spring. In Colorado we rarely have a traditional spring. In fact in the decade I’ve lived here I can only remember one.
Typically we ping pong between flirty warmth and a soggy dump of snow until it all gives way to summer. We rarely enjoy balmy breezes, or the building warmth assuring summer will come. No taking time to gaze on the nubile growth of the new season (more likely holding our breath that the late snow does knock out the blooms and consequently the promise of summer fruit on our tender trees). Despite all that, I choose to believe spring WILL come, in its own time, and I will secretly bid it welcome this weekend with my Cherry Pie.
I must insert this pie is completely delicious. The flavors perfectly combine to give center stage to the tartness of the cherries that act to pique the palate without a pucker. I fell in love with the pie as it exited the oven with browned crust strips and bubbling, ruby-red cherries. I waited about 13.5 minutes before cutting the first piece, anxious to take photos and taste it. I realized the pie needed a moment to compose itself as the beautiful piece steamily relaxed on the plate. It was fantastic though when I allowed the pie to fully cool and gel, the subsequent pieces were primly intact.
My Favorite Pie Crust recipe
I use Butter Pie Crust when making this cherry pie recipe.
It’s an EASY recipe that creates a buttery flaky crust every time.
The recipe creates 2 pie crusts so is perfect for this pie.
Recipe
President’s Birthday Cherry Pie
Ingredients
Ingredients (Deep Dish version):
- 3 cans (16 ounces/can; about 3 cups)* pitted tart/pie cherries
- ½ cup liquid from drained cherries**
- ½ cup granulated sugar
- ½ cup light brown sugar
- 3 tablespoons arrowroot starch or cornstarch
- Heaping ¼ teaspoon ground cinnamon
- 1/8 plus 1/16 teaspoon almond extract
- 1 tablespoon butter cut into very small pieces to dot on pie
- Pastry for double crust 9 inch deep dish pie (gluten free or regular)
Ingredients (Standard Pie):
- 2 cans (16 ounces/can)* pitted tart/pie cherries
- 1/3 cup liquid from drained cherries**
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 1/2 tablespoons arrowroot starch or cornstarch
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon almond extract
- 1 tablespoon butter , cut into very small pieces to dot on pie
- Pastry for double crust 9 inch regular pie (gluten free or regular)
Instructions
- Preheat oven to 425 degrees.
- Drain cherries reserving ½ cup liquid for a deep dish pie or 1/3 cup liquid for regular pie. Place both cherries and liquid into a large saucepan.
- Stir in granulated sugar, brown sugar, arrowroot or cornstarch, cinnamon and almond extract. Cook over medium-low heat until sugar is fully dissolved. Simmer for an additional minute and set aside.
- Prepare the pastry crust fitting one crust into the pie pan. Roll out the second crust and cut into ½ inch wide strips.
- Pour cherry mixture into pie crust, dot with butter and weave pastry strips on top of the filling.
- Bake at 425 degrees for 15 minutes. Lower the temperature to 350 degrees and bake an additional 35 to 40 minutes until pie is brown and bubbly.
- Cool completely (if you can wait!) and serve.
Notes
**if using frozen thawed cherries add the required volume of diluted cherry juice as a replacement for the liquid from canned, drained cherries.
Eliotseats says
I don't mind making pie, but I hate making pie crust dough. I think your pie looks very Martha-worthy!
Boulder Locavore says
I will confess; I don't always make my own dough. I really like Whole Foods Gluten Free pie crusts in their frozen section. I actually thawed two and rolled them out for this pie. Also if you look above in the comments from Cooking with Michele, she offers a tip for making perfect dough. I say make it easy for yourself. I love keeping some frozen for last minute pies or when I don't have the time to make crust from scratch.
Kiri W. says
Mmmm, what a glorious pie 🙂 Looks delicious!
Boulder Locavore says
Thanks Kiri. I must admit it is!
The Mom Chef says
Oh lady, you've done the past presidents proud with this pie. I'd take it over any lava cake, chocolate this or that made. Gorgeous.
Boulder Locavore says
Thank you Christiane. I have to say this pie is perfection. I agree completely on taking this over any chocolately dessert. It seems unexpected at this time of year too (at least in Colorado) making it all the sweeter!
Katrina {In Katrina's Kitchen} says
Oh I think it is just beautiful!!! I have not made a cherry pie in ages but now you leave me wanting.
Boulder Locavore says
Thank you Katrina. I will say there is something about eating Cherry Pie in the heart of winter that makes it all the more delicious!
Steph says
Whoa mama!! This is one tantalizing pie! Those cherries look devine and gooey. I'm hungry now!
Boulder Locavore says
Thanks Steph! I'll admit every time I look at the photos I want another piece.
Jacqueline - The Dusty Baker says
My PRESIDENT this looks perfect. Pie is by far my favorite dessert – hands down, apron off – but I've never made a cherry one for some reason. Which is silly, as I love cherries and this is a stunning pie. Love the post, lady! (And I'm not a Martha pie-maker either… pie should be rustic, no?)
Boulder Locavore says
I find a rustic pie more charming (sounds like that's how I self medicate I realize). There is something really stand-alone about pie. I'll be making this pie again. Maybe tomorrow.
PolaM says
Love cherry pie! I have to buy some canned cherry and try making one!
Boulder Locavore says
Do Pola! A follower on Google Plus actually made the pie today and his wife said it is the best Cherry Pie she's ever had. Based on the taste of the one I made, she's not fibbing!
Kelly | Eat Yourself Skinny says
What a gorgeous pie, this looks so delicious and your presentation is perfect!! Lovely photos! 🙂
Boulder Locavore says
Oh Kelly, thank you so much! I can attest it IS delicious.
Kirsten@My German Kitchen...in the Rockies says
The only pie I have ever made is pumpkin pie. My kids have asked me many times why and my answer is always the same: Germans bake cakes not pies ;). So, could you send a pie down south to these poor ones?
Boulder Locavore says
I laughed out loud at your comment Kirsten! Whenever we see each other next I'll promise you a pie for your poor pie-less waifs (whom I know are lavished with your wonderful desserts!).
Kirsten@My German Kitchen...in the Rockies says
Thanks, Toni. I told them. Finally somebody who understands my kids wishes.
Cooking with Michele says
Wish I weren't trying to lose a few pounds so I could make one of these today too! ever since I learned the ratio for great crust at Cook Street I've never had a bad crust – 12 ounces flour, 8 ounces butter, 4 ounces water (with a splash of vinegar in it to tenderize the crust – and only add water until it comes together). Enjoy your pie!
Boulder Locavore says
Thanks Michele for the pie crust tip. It can be a road fraught with failure to find one's favorite crust recipe and knowing your beautiful food, you've saved the heartache for many I'm sure!