The only thing that’s better than reading an amazing fooide magazine, is being ask to share a recipe for one! We were thrilled to create this sour cherry pie recipe for Good Company Magazine’s Summer 2012 issue, Anchor. We chose sour cherries, because they are indeed a delicacy and make for an amazing pie. We are spoiled being so close to Michigan, the largest sour cherry producing state in the country. If you’ve never experienced sour cherries, now is the time! This pie is simple to make, yet provides a nice flavor profile with the use of thyme and vanilla bean.
This Recipe Yields: 1, 9-inch pie, about 8 servings
- 1/2 Cups water
- 1/3 Cups fresh thyme,stemmed
- 1 vanilla bean1 vanilla bean may be substituted for 2 teaspoons vanilla extract
- 5 Cups sour cherries, pittedmay be substituted with 4 1/2 cups frozen, partially thawed and drained
- 1 Teaspoon orange zest
- 1/2 Cups granulated sugar
- 1/3 Cups brown sugar
- 3 Tablespoons quick cook tapioca
- 2 Cups all-purpose flour
- 6 Ounces unsalted butter, chilled and cut into small cubes
- 1/3 Cups ice cold water
- 1 egg
- 1 Tablespoon water
Filling: Boil water then add thyme; continue to boil, stirring frequently for 90 seconds. Remove from heat, cover and allow thyme to steep for 10 minutes. Strain the thyme solids using a sieve and transfer the infused thyme water to a large bowl. Scrape the insides of the vanilla bean into the infusion; whisk to incorporate.
Reserve the vanilla bean pod for later use. Add cherries, orange zest, tapioca, and sugars. Turn the mixture with a spoon several times to ensure the cherries are coated. Add the reserved vanilla bean pod and stir into the cherry mixture. Let stand at room
temperature for 45 minutes.
Crust: Combine flour and butter in a large bowl. Using your hands or a pastry cutter, cut the butter into the flour until it resembles coarse meal. Slowly add the cold water in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed. If dough seems too dry, add additional cold water by the tablespoon. If dough seems to wet, add a bit more flour. Once the dough has formed, gather with your hands and divide in half. Mold each piece into a circular disk. Cover and refrigerate for at least 25 min.
Egg Wash: Whisk the egg and water together; set aside until assembly.
Assembly & Baking: Preheat oven to 375°F. Remove dough from refrigerator and let rest for 5 minutes. Roll out one dough disk on a floured surface and transfer to 9-inch pie pan. Trim any crust overhang, but leave edges raw. Remove the vanilla bean pod from the filling, then pour into the dough-lined pan. Roll out the second dough disk into a 12-inch circle. Cut 1-inch strips and lattice the top. Seal the bottom shell with the lattice top by pinching the dough together and crimping the edges. Brush with egg wash and sprinkle with sugar. Bake for 40-45 minutes or until filling is rapidly bubbling. Check pie after 25 minutes and cover the edges with foil if the crust seems to be browning too quickly. Allow pie to cool for at least 1 hour before serving.