Ohh my Cherry Pie!

Ohh my Cherry Pie 🥧

What better way to commemorate the Summer Solstice then to indulge in a beautiful and rustic Cherry Pie?

I make one every year during this time.. it’s simple.. just make sure you’ve got a cherry picker 😅

🥧The Dough🥧

🥧 2 1/2 cups all purpose flour
🥧 2 sticks unsalted butter, cold
🥧 zest of 1/2 lemon
🥧 2 tbsp sugar
🥧 7 tbsp cold water
🥧 Pinch of salt
🥧 note: I like to double it so make more 😉

1. In a food processor, pulse all ingredients minus the water. Then add tbsp by tbsp. When almost combined, removed and create a ball. Do not over maneuver it you don’t want to melt the butter. Flatten the disks and cut In half. Cover with wrap and place in fridge for 30 min.

🍒Cherry Filling🍒

🍒 7 cups pitted cherries
🍒 zest of 1/2 lemon + juice of 2 lemons
🍒 1 tbsp pure vanilla extract
🍒 5 tbsp tapioca flour (or corn starch)
🍒 3/4 cups of coconut sugar (or regular)

1. Combine together with the cherries until dissolved and set aside.

2. Preheat oven to 400. Butter your baking dish, unravel half your dough and place in your dish. Prick the dough with a fork evenly.

3. Add cherry mixture. Then unravel other dough, and make crisscrosses. Seal the edges with a fork.

4. Beat one egg with a little milk, paint the edges and sprinkle with granulated sugar.

5. Bake at 400 for 20 min; then lower to 350 and bake for another 50 min. Let cool before ⁣serving.