Bing Cherry Pie

In the my first house I owned, I had two huge bing cherry trees in my yard. I had all these cherries and did not know what to do with all of them besides get a bellyache. I started looking through my cookbooks and found a recipe in my Joy of Cooking cookbook. It was actually one of the first pies I had ever made. Since then I always make a bing cherry pie once a year.

Bing Cherry Pie

Roll out your favorite pie dough or use the recipe I have provided below, into 13 inch round, fit it into a 9 inch pie pan, and trim the overhanging dough to 3/4 inch all around. Refrigerate. Roll the other half into a 12 inch round for the top crust and refrigerate it.


Position a rack in the lower third of the oven. Preheat the oven to 425 degrees.


Combine and let stand for 15 minutes:


5 cups Bing Cherries (2 to 2 1/2 pounds)
3/4 cup sugar
3 to 3 1/2 tablespoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
1 to 2 drops red food coloring (optional)


Pour the mixture into the bottom crust and dot with:


2 to 3 tablespoons unsalted butter, cut into small pieces


Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust then seal the edge, trim and crimp or flute. Cut steam vents. Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350 degrees and bake until thick juices bubble though the vents, 25 to 30 min. more. Let cool before serving.

Flaky Pastry Dough


Using a rubber spatula, thoroughly mix in a large bowl:

2 1/2 cups all-purpose flour
1 tsp white sugar
1 tsp salt


Add:


1 cup solid vegetable shortening or 1/2 cup shortening and 8 tablespoons cold butter.

Break shortening into large chunks; if using butter cut into small pieces, then add it to the flour mixture. Cut the fat into the dry ingredients by chopping vigorously with a pastry blender. As you work, periodically stir dry flour up from the bottom of the bowl and scrape clinging fat off the pastry blender. When you are through, some of the fat should remain in peas-sized pieces; the rest should be reduced to the consistency of coarse crumbs or cornmeal. The mixture should seem dry and powdery and not pasty or greasy. Drizzle over the flour and fat mixture:


1/3 cup plus 1 tablespoon ice water


Using the rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top:


1 to 2 tablespoons ice water


Cut in the water, again using the blade of the spatula, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a round flat disc, and wrap tightly in plastic. Refrigerate for at least 30 min. and preferably for several hours or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months, thaw completely before rolling.

Hint: If you have any leftover dough from trimming the sides. Put all leftover dough in a ball and roll it out like sugar cookies. Sprinkle with cinnamon and sugar. Cut into squares and put on cookie sheet. Bake in oven with the pie for 10 min or until lightly browned.