Cherry Pie

Until a few days ago, I'd never tasted a Cherry. Yes, I've tasted Maraschino Cherries before (are those even real cherries?), but never a fresh Cherry. Sweet surprise (pun intended), they're delicious. Their taste reminded me of peaches. 

While doing my weekly grocery shopping, I found a huge basket of cherries sitting in the aisle. I just had to buy it.

The rest of the trip was spent imagining how that dark red fruit would feel in my mouth and what it would taste like.

Since starting this Blog, I've had lots of 'food firsts'. I've come to appreciate the freshest food and the power of home cooked meals. If there is one thing I can take from this experience if this were my last post, it would be exactly that. 

This pie came to mind as a natural choice. I was tired of looking at amazing pictures of Cherry Pie but not being able to taste them. The most difficult part was pitting the cherries, everything else was quick and simple. Just the way I like my food. 

for the filling:

3 cups of Pitted Cherries

1/2 cup Sugar

3 tsp Flour

for the dough (by weight):

12 ounces of Flour

8 ounces of Butter

4 ounces of ice Water

2 tbsp Sugar

Pinch of Salt

-Mix the flour, salt and sugar.Cube the butter and mix with the flour in a food processor or using a pastry blender. Start adding the ice water until the dough starts to come together and achieves a crumbly consistency. Stop adding water when you get the desired consistency.  Wrap in plastic and put in the freezer for at least 30 minutes.

-Pit the cherries, mix them with the sugar and flour. Set aside.

-Cut the dough in two. Roll it until it's 1 cm thick. Put it in your pie dish. Cut the excess on the corners. Pour the filling. Roll the other half of the dough. Put it on top of the filling. Cut the excess dough off the corners. You can fold the corners a bit to make them look pretty and make sure non of the filling spills out while baking. Cut a small slit in the center to allow steam escape.

-Bake for 50 minutes at 350 degrees.