Patriotic Cherry Pie

Cherries are in season here at the Cottage!! I have so many fun memories of picking cherries with my family and friends. One year a friend was staying with us and we decided to pick cherries, we couldn't reach the higher cherries so she shimmied up the tree to get them.  She looked a monkey clinging to the thick part of the tree and stretching to reach the little red treasures with the rest of us telling her to be careful from below. Dear Anna is fearless and will not be outdone (love you girl!).

We have three cherry trees, so we usually freeze a bunch of them! But this year we decided to bake a cherry pie too! With Independence Day right around the corner, we decided to make a patriotic one kind of like the blueberry pie we made a few years ago. Even mom who isn't a big fruit pie fan likes this pie. It's sweet but not too sweet, the crust is flaky and delicious and it's pretty easy to make. 

What You Will Need:

2 Pie Crusts (Recipe below)

Cherry Pie Filling (Recipe Below)

Pie Pan

Grass Fed Butter

1 Free Range Egg (beaten)

Basting brush

Crust:

Ingredients:

(makes 1)

1 1/4 Cups Organic All-Purpose Flour

1/2 Teaspoon Himilian Pink Salt 

1/3 Cups Grass-fed Butter

3-4 Tablespoons Cold Water

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Directions:

In a medium size, bowl combine flour and salt. Slice butter thinly and toss into flour, work with your fingers until crumbly. Add water tablespoon at a time while mixing until it forms a ball. Roll out on parchment paper and place in the fridge for 1-2 hours. Lay dough across the pie pan (roll dough bigger if necessary). Trim away excess dough.ago.

Filling:

Ingredients:

4 Teaspoons Tapioca Flour
1 Cup Raw Sugar

3 (1 1/2 lbs) Cups Pitted Cherries
1 Teaspoon Lemon Juice

Directions:

In a medium-size pan over medium heat cook cherries, sugar and lemon juice until sugar is dissolved. Once dissolved add tapioca flour, wait for it to start to boil stirring frequently. Remove from heat when slightly thickened.  

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Cherry Pie:

Preheat oven to 375. Roll out chilled dough to the size of your pie pan, slip into the pan and press against the side of the pan. Trim of excess dough. Place cherry filling on top of the crust, dot with a bit of butter. Roll out the second dough, use a star cookie cutter to cut 5 stars in the dough. Place the 2nd crust on top of the pie carefully so that you don't stretch out the stars (I got Mr. Cottage to help me). Trim of excess dough, roll the scrapes back out and use the cookie cutter to cut more stars. Add them to the top of the pie. Brush egg over the top of the crust. Bake for 25 minutes.

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