I spy with my little eyes
Something beginning with P
It could be traditional
With apples and double crust
Or with blueberries oozing
Through a spongy crumble top
But the one I crave and see
S’made with dark and sweet cherries
Pie crust dough (homemade or store bought- pate brisee best) – enough to make two 9-inch-crust pies (1 for the bottom crust, 1 for the top or lattice)
2 pounds fresh sweet cherries (pitted) or 1 3/4 pounds frozen cherries (partially thawed)
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon of vanilla extract
2 tablespoons unsalted butter (soften)
Filling: In a bowl, combine sugar + cornstarch + salt + vanilla + butter + cherries.
Pour mixture in crust-lined pan. Then, cover with second crust or lattice.
Bake in a 350 degree oven for about 1h 30.
(Pate brisee: 2 1/2 cups flour +1 teaspoon salt + 1 cup (2 sticks) unsalted butter chilled and cut into small pieces + 1/4 + cold water. When done, chill for 1 hour before using.)