An A.M.A.Z.I.N.G. Classic Cherry Pie & Happy Memorial Day!!!

Brad: "This is my favorite!"

Celeste: "Your favorite what?"

Brad: "My favorite dessert you've EVER made!!!"

Celeste: "Are you sure...you like it even more than your favorite Carrot Cake?"

Brad: "Yes!"

Here's a fantastic Cherry Pie just in time for summer!!! Yep...Bon Appetit magazine hit a home run with this recipe...they hit the ball WAY out of the park!

I was initially worried about how this pie was going to turn out. In the past, I've had awful luck with pies...they've never really came out of the oven particularly pretty. When I pulled this beauty out of the oven, I took it straight into the living room and showed it off to the hubby. He was pretty impressed! ;)

I was thrilled with the results. I had a huge bag of gorgeous, fresh cherries hanging out in the fridge. I thought this would be the perfect way to use them. The sweetness of the fresh cherries was perfectly balanced by the tartness of the lemon juice....pure perfection! Pitting 2lbs. of cherries by hand is SO worth it!

I did take one shortcut - I used pre-packaged Pillsbury pie crust. It worked beautifully. I'm all for making a recipe easier, if possible!

If you're in the mood for pie, you've GOT to try this recipe...it is amazingly delicious!!!***

Ingredients:

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

***I simply used a package of Pillsbury pie crust!***

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Directions:
For crust:

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:

Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Source: Bon Appetit magazine - June 2008