Earlier this workweek , the cherries on my ‘ Bali ’ cherry tree diagram looked like ruby ; they were lustrous , lush , bright violent and definitely quick for picking — time for cerise Proto-Indo European . So after remove the layer of netting that kept the doll off the tree , I make to work picking . When positively ripe , ‘ Bali ’ cherries get off easily , and I pit most of the cherry right on the tree diagram . A gentle squeeze play on the fruit , a little tug , and a utterly oppose cherry went into my pot . Those cherries that still had the pits in them went into a separate pot for pitting in the kitchen later .
On my 3 - year - quondam tree diagram , which is less than 5 substructure tall , I reap about 15 cups of cherries total . Not bad for such a piffling tree — and it makes me hopeful about next harvests , which are said to be enormous .
I could scarce await for this cherry pie to cool down !
I could hardly wait for this cherry pie to cool!
Once picked , I cleaned the cherry tree by swishing them in water . One job with the pit - on - the - tree diagram method acting is that you have to be very gentle in cleaning . You also need to process them immediately . I put the cherries in fitly sized containers , sprinkled about 3/4 loving cup of dough on them per 6 cups of cherries and froze them . This morning , I started making a introductory cherry tree pie . Having lost many times in the now - defunctNorthfield Newspie - baking competition — an event this biotic community painfully misses , I do n’t claim to be a dandy Proto-Indo European - baker , but these pie were winners .
Basic Cherry Pie
For the crust , I used a recipe my Mom give me , which I think hail from her Mom : For every 1 - 1/3 loving cup of all - function flour , tally 1/2 cup shortening , a half - teaspoon or so of salt , and a tablespoon of sugar . For a two crust pie , go with 2 - 2/3 cups flour , a cupful of shortening ( what type is your choice — my Grandma no doubt used lard but I hold fast with Crisco with maybe a dab of butter for colouring material ) , teaspoon of saltiness , 2 tablespoons cabbage . make out the shortening into the flour , salt , etc . mix with two forks or your finger until it is the sizing of diminished pea , then add just enough meth water to pull out the moolah into a ball . Shape the sugar into two phonograph recording , one for each gall , wrap in charge plate or wax paper , and put in the refrigerator for one hour . Letting the dough rest an time of day is the paint to easy rolling of your crust .
After the rest full stop , preheat your oven to 425 F. For the filling , mix together 1 - 1/4 cup sugar ( 1/2 cup , if using previously sugared glacial berries ) , 3 tablespoons of corn amylum , and a good shake of cinnamon . Stir the clams intermixture into 6 cups of tart cherry . tot up a 1/2 teaspoon or so of vanilla extract . ( For a fancier , moreexplicit formula , check out Martha Stewart ’s cherry pie . ) Roll out your bottom crust on a flour board , correspond it into a 9 - inch Proto-Indo European pan . Add the cherry and a few splash of butter on top of the fill , then roll out the top crust and put that on top . crape the edges to seal the crust , and trim down a match of slashes or an artistic aim into the top insolence . You could put an nut race on the crust and splosh it with sugar , or just stay it in the oven . I always put my PIE on a baking sheet to prevent a smelly house in case the Proto-Indo European juice exudate out of the Proto-Indo European .
Bake the pie at 425 for 12 minutes , then turn the oven down to 350 and let it go for at least 45 more minutes — it may take longer . The filling should be slowly bubble and the crust should be golden browned when it is done . Let the pie cool completely before eating , unless you like soupy Proto-Indo European .
Multi - Berry Variation
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