The kids and I went into a cute little shop somewhere on Lake Minnetonka yesterday and bought the cutest little Cherry Pitter.
The kids wanted it because they love cherries and it looks like a robot. I wanted it because I am sucker for good package design and always worry about Chloe spitting out the pits vs swallowing them or worse.
You put the cherry in, stem side down but without the stem obviously.
The pit is pushed into the robots tummy to be emptied later. It’s very safe and fun to use. I thought it was definitely worth $10 just to have something cute in the kitchen the kids can appreciate as well. It’s very sturdy for that price too which I didn’t really expect.
This is how the cherry looks after it has been pitted.
We made a cherry pie with our fresh cherries. I decided on a recipe that called for tapioca as a thickener. I’m not sure if I will again. I think cornstarch would have been cheaper and easier and may even have produced better results. My pie didn’t set up very well. But that could be because I didn’t let the tapioca dissolve into the sugar enough.
Although the pie didn’t set up the way I would have liked it to, the taste was still amazing.
Although this looks like a lot of sugar, I’m convinced that there is far less sugar in a fresh cherry pie than if you use a can of cherry pie filling. You can always lessen the amount of sugar you use as well.
Classic Cherry Pie
- 3 cups all-purpose flour
- 1 tsp. salt
- 2 Tbsp. sugar
- 2 1/2 sticks butter
- 1 large egg
- 5 cups fresh sweet cherries, pitted (or frozen cherries, thawed and drained)
- 3 Tbsp. quick-cooking tapioca
- 1 1/4 cups sugar
- 1/8 tsp. salt
To make dough: Place flour, salt, and sugar in the bowl of a mixer fitted with a paddle attachment; combine on low speed. Cut butter into small cubes; add to bowl. Mix on low until butter resembles pea-size balls; then, while mixer is running, add 1/4 cup very cold water, 1 tablespoon at a time. Mix until ingredients just come together. If dough won’t quite combine, add an extra tablespoon water.
Divide dough in half. Shape each piece into a flat, round disk. Roll each between 2 pieces of parchment or waxed paper until dough is 1/8-inch thick. Chill (in paper), lying flat, for at least 1 hour before using.
To make filling: Place cherries in a bowl. Toss with tapioca, sugar, and salt; let sit for 15 minutes.
Preheat oven to 425°. Remove dough from refrigerator and place on a countertop. Remove top piece of parchment from 1 sheet, and lay it dough side down in a 9-inch pie pan. Pull the other piece of paper off, and let dough sit for a few minutes to soften. When it has become pliable, gently press it into pan. Trim edges, but leave a 1/2-inch overhang.
Work with other dough sheet to prepare lattice top. Peel off top piece of paper and immediately place it back on dough. Flip dough over; remove and discard the other piece of paper. Cut dough into 1/2-inch strips.
Pour filling into pie shell. Lay half of dough strips evenly across the top, keeping a 1/4- to 1/2-inch gap between strips. Form a lattice by weaving the remaining strips perpendicular to the first layer (again keeping a 1/4- to 1/2-inch gap between strips).
Trim excess dough around rim so edges of lattice match up with the ½-inch overhang of bottom crust. Dust your fingers with flour, then pinch top and bottom layers of dough together to form a ridged crust. Continue crimping dough around entire pie shell, flouring your fingers as needed.
Place pie pan on a baking sheet, and set it on a rack in bottom third of oven. Bake for 10 minutes. Meanwhile, beat egg in a bowl. Pull pie out of oven and brush egg on crust. Return to oven and lower heat to 350°; bake for 45 minutes or until crust is golden brown and fruit is bubbling and thickened. Remove from oven. Allow to cool at least 1 hour before serving.