Delicious Last Tart Cherry Pie Recipe Of The Year

Hey guys! Let's talk about the last tart cherry pie of the year. We're diving deep into how to make this delicious and seasonal treat, perfect for savoring those final moments of cherry season. This isn’t just any pie; it’s a celebration of flavor, a nod to tradition, and a warm hug in dessert form. So, grab your aprons, and let's get baking!

Why This Tart Cherry Pie is Special

What makes this last tart cherry pie so special? Well, it's all about capturing the essence of fresh, tart cherries at their peak. We’re not talking about overly sweet, syrupy cherries here. We want that vibrant, slightly tangy flavor that makes your taste buds dance. Think of it as a farewell to summer and a warm welcome to the cozy flavors of fall. This pie is more than just a dessert; it's an experience. It's the taste of the season, baked into a flaky, golden crust. The beauty of using tart cherries is their ability to create a flavor balance that's both refreshing and comforting. It’s the perfect ending to a summer barbecue or a delightful treat on a chilly evening. Plus, the deep red color of the filling is simply stunning, making it a showstopper for any occasion. And let’s not forget the aroma that fills your kitchen as it bakes – pure bliss! You'll find yourself eagerly anticipating that first slice, the one that bursts with juicy, tart goodness.

The Perfect Time for Tart Cherry Pie

Timing is everything, especially when it comes to seasonal ingredients. This tart cherry pie is best made when cherries are at their peak ripeness. Generally, this is during the summer months, specifically June and July. But why is timing so crucial? Fresh, ripe cherries have the most intense flavor and the perfect balance of sweetness and tartness. Using them at their peak ensures that your pie will have that signature vibrant taste we’re aiming for. Plus, the texture of fresh cherries is far superior to canned or frozen varieties. They’re plump, juicy, and they hold their shape beautifully during baking. Imagine biting into a slice of pie where each cherry bursts with flavor – that’s the magic of using seasonal ingredients. If you’re buying cherries, look for ones that are firm, shiny, and have a deep red color. Avoid any that are bruised or mushy. And if you happen to have access to a cherry tree, even better! There’s nothing quite like the satisfaction of picking your own cherries and turning them into a delicious pie. So, mark your calendars, guys, because when cherry season rolls around, it’s pie-making time!

Ingredients You'll Need

Okay, let's talk ingredients. To make this last tart cherry pie truly shine, we need quality components. Here’s what you’ll need:

• For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • 1/2 cup vegetable shortening, chilled
  • 6-8 tablespoons ice water

• For the Filling:

  • 6 cups fresh tart cherries, pitted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon almond extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • Turbinado sugar, for sprinkling

Each ingredient plays a vital role in the final result. The flour provides the structure for the crust, while the chilled butter and shortening create those flaky layers we all love. The ice water is crucial for binding the dough without overworking it, which can lead to a tough crust. As for the filling, the tart cherries are the stars of the show, delivering that signature tangy flavor. The sugar balances the tartness, while the cornstarch helps to thicken the filling to that perfect, gooey consistency. A touch of almond extract enhances the cherry flavor, adding a subtle warmth. And those little butter pieces? They add richness and create pockets of flavor throughout the filling. The egg wash gives the crust a beautiful golden sheen, and the turbinado sugar adds a delightful crunch and sparkle. So, gather your ingredients, guys, and let’s get ready to transform them into a masterpiece!

Step-by-Step Baking Instructions

Alright, let's get down to the nitty-gritty – the baking process! Don't worry, I'll walk you through each step to make sure your last tart cherry pie turns out perfect. So, roll up those sleeves, and let's do this!

Making the Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed, which is key for flavor. Think of it as laying the foundation for a delicious crust.
2. Cut in the Fats: Add the chilled butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the fats cold. This is what creates those flaky layers we crave. The butter should be in pea-sized pieces, and the shortening should be a bit smaller.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. You want the dough to come together without becoming too wet. Overmixing can develop the gluten, resulting in a tough crust, and we definitely don't want that! Stop adding water when the dough just starts to clump together. It should be slightly shaggy but not sticky.
4. Form Discs and Chill: Divide the dough in half, flatten each half into a disc, wrap them in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial. It allows the gluten to relax, making the dough easier to roll out, and it also firms up the fats, which contributes to flakiness.

Preparing the Filling

1. Combine Cherries and Sugar: In a large bowl, combine the pitted tart cherries and granulated sugar. Let this mixture sit for about 30 minutes, allowing the cherries to release their juices. This process, called maceration, helps to draw out the natural flavors and create a syrupy base for the filling.
2. Add Cornstarch and Almond Extract: Stir in the cornstarch and almond extract. The cornstarch will thicken the filling as it bakes, while the almond extract enhances the cherry flavor, adding a touch of warmth and complexity.

Assembling the Pie

1. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer it to a 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.
2. Add the Filling: Pour the cherry filling into the pie crust, spreading it evenly. Dot the top with the small pieces of butter. These little butter pats will melt and create pockets of richness throughout the filling.
3. Top Crust Time: Roll out the second disc of dough into another 12-inch circle. You can either place it over the filling as a solid top crust or cut it into strips for a lattice top. For a solid crust, make a few slits in the top to allow steam to escape during baking. For a lattice top, weave the strips over and under each other, creating a beautiful and airy design.
4. Finishing Touches: Trim any excess dough from the top crust, leaving a 1-inch overhang. Crimp the edges of the crust together to seal, creating a decorative edge. Brush the top crust with the beaten egg (egg wash) for a golden sheen and sprinkle with turbinado sugar for a touch of sparkle and crunch.

Baking the Pie

1. Preheat and Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet lined with parchment paper (this will catch any drips and make cleanup a breeze). Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with foil.
2. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This is the hardest part, I know, but it’s crucial! The cooling time allows the filling to set and the flavors to meld together. If you cut into it while it’s still warm, the filling will be runny.

And there you have it, guys! A beautiful, delicious, and perfectly baked tart cherry pie. Now, let's talk about some tips and tricks to ensure your pie is a total success.

Tips and Tricks for the Perfect Pie

Making a tart cherry pie can seem daunting, but with a few key tips and tricks, you'll be baking like a pro in no time. Here’s what I’ve learned over the years:

• Keep Everything Cold: I cannot stress this enough. Cold ingredients are the secret to a flaky crust. The butter and shortening should be chilled, and the ice water should be ice-cold. Even your work surface and rolling pin can benefit from a quick chill in the freezer.
• Don't Overwork the Dough: Overmixing develops the gluten in the flour, leading to a tough crust. Mix the dough just until it comes together, and then leave it alone. Let the chilling time do its magic.
• Use a Pie Shield or Foil: If your crust starts to brown too quickly, use a pie shield or loosely tent it with foil. This will protect the edges from burning while the filling continues to cook.
• Make the Dough Ahead of Time: Pie dough can be made up to 2 days in advance and stored in the refrigerator, or even frozen for longer storage. This is a great time-saver if you’re preparing for a big event.
• Blind Bake if Necessary: If your filling is particularly juicy, you might consider blind baking the bottom crust. This means baking the crust partially or fully before adding the filling. To do this, line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 15-20 minutes, or until the crust is lightly golden. Remove the weights and paper, and then continue with the recipe.
• Experiment with Flavors: While this recipe is for a classic tart cherry pie, don't be afraid to get creative. You can add a pinch of cinnamon or nutmeg to the filling, or even a splash of bourbon or amaretto. The possibilities are endless!

By following these tips, you’ll be well on your way to baking the perfect tart cherry pie every time. Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. Keep baking, keep learning, and most importantly, keep enjoying the process!

Serving Suggestions

Okay, you’ve baked this amazing tart cherry pie – now, how should you serve it? There are so many delicious options! Here are a few of my favorites:

• Classic à la Mode: A warm slice of pie topped with a scoop of vanilla ice cream is a match made in heaven. The cold, creamy ice cream complements the warm, tangy pie perfectly. It’s a classic for a reason!
• Whipped Cream: If you prefer something a little lighter than ice cream, a dollop of freshly whipped cream is a fantastic choice. You can even add a touch of vanilla extract or a splash of liqueur to the cream for extra flavor.
• Custard Sauce: For a truly decadent treat, try serving your pie with a creamy custard sauce. The rich, velvety texture of the custard is the perfect complement to the tartness of the cherries.
• Just As It Is: Sometimes, the best way to enjoy a tart cherry pie is simply on its own. Let the flavors speak for themselves. A slice of pie with a cup of coffee or tea is a simple yet satisfying treat.
• Garnish with Fresh Cherries: If you want to take your presentation to the next level, garnish each slice with a few fresh cherries. It’s a beautiful and flavorful touch.

No matter how you choose to serve it, this last tart cherry pie of the year is sure to be a hit. It’s the perfect dessert for any occasion, from casual family dinners to special celebrations. So, gather your loved ones, slice up a piece, and savor the moment. After all, the best part of baking is sharing your creations with others!

Conclusion

So, guys, there you have it – the recipe and the secrets to baking the perfect last tart cherry pie of the year. This pie is more than just a dessert; it’s a celebration of the season, a tribute to delicious flavors, and a warm, comforting treat that’s perfect for any occasion. From the flaky crust to the tangy filling, every element of this pie is designed to delight your taste buds and create lasting memories.

Remember, the key to a great pie is using fresh, high-quality ingredients and taking your time with the process. Don’t rush, enjoy the journey, and don’t be afraid to experiment with your own flavors and variations. Baking is a form of art, and every pie you make is a unique masterpiece.

I hope you enjoyed this recipe and all the tips and tricks I shared. Now it’s your turn to get in the kitchen and bake your own last tart cherry pie. And when you do, don’t forget to share your creations with me – I can’t wait to see them!

Happy baking, guys, and enjoy every delicious slice!