Cherry Season Has Arrived!

Celebrate the beloved stone fruit with this delicious pie.

Jewish Week Online Columnist
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The day is near, the day is here: It's cherry season! While some fruits are better in the summer months, but you can get them all year long (think strawberries, raspberries), cherries are only around on the shelves for a few short months! That's why I get excited every year when I spot them. That and because they're delicious. 

What better way to celebrate the humble cherry than with a delicious pie? Pairing the cherries with blueberries is a perfect balance: The tartness and sweetness of both mingle well with each other. I'm even so in love with cherries that I couldn't help but use some leftover pie dough to create a little cherry emblem atop my pie! 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
Crust:
2 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
6 tablespoons shortening, cubed and frozen
10 tablespoons butter or margarine, diced and frozen
4 to 6 tablespoons ice water
Filling:
About 2 cups cherries, pitted and quartered
2 cups blueberries, rinsed and patted dry
1/3 cup sugar
3 tablespoons cornstarch
1 egg white
Turbinado sugar
Recipe Steps: 
Several hours in advance: throw the shortening and butter in the freezer. When you're ready to start, fill a small bowl with water and 3 to 4 ice cubes. Set aside.
Mix together the flour, sugar and salt. (I like to use a food processor for the whole thing, but it's certainly doable with a bowl and a pastry cutter.) Sprinkle the shortening on top, and pulse to combine or cut in. Repeat with the butter. Add the water, a tablespoon at a time, from the bowl of ice water (don't use any cubes!) Pulse to combine. If more water is needed for the dough to come together, add gradually. Divide the dough in two, wrap in plastic wrap, and refrigerate for at least 1 hour.
Toss the cherries, blueberries and sugar together in a large bowl and set aside. Roll one of the lumps of dough out on a well-floured surface to about 12 inches in diameter. Gently transfer to a 9" pie plate (I usually fold it in fourths to transport, then unfold in the plate). Make sure the dough is flush against the sides of the plate, and trim the edges to leave only a slight overhang. Loosely cover the dough in plastic wrap and stick in the freezer for 20 minutes.
Preheat the oven to 425 F. After the shell is chilled, mix the cornstarch in to the berry mixture, and pour in to the chilled pastry shell. Roll out the remaining piece of dough and cut in to approximately 1/2 inch strips (a pizza cutter is great for this.) Interweave them to create the lattice design or lay half on the pie then the other half perpendicular atop them for an easier look.
Brush the top of the pie with the egg white and sprinkle turbinado sugar on top. Bake on 425 F for 25 minutes, then lower to 375 F and bake an additional 30 minutes.

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