Buying an Evans cherry bush is a patient, but worthwhile endeavour. ❤
One early summer day, I espied this simply amazing deal for 2 gallon Evans cherry bushes. (I hardly believed the newspaper ad; it was too good to be true!)
So, 5 months pregnant, and with a toddler in tow, I managed to fit three(!) pots in my stroller, balancing Dragonet atop the handles. (Oh the looks I had, awkwardly boarding the bus.)
Evans take a few years to mature, but are soooo worth the wait!
This pie was so magnificent, we tossed our plans for syrup and we are making two more pies. However, if you’re impatient, like I tend to be, I’m sure this recipe will taste wonderful with whatever cherry you can source ^_^
When first making this, I joked this was the $25 pie (having everything on hand except for the brandy ::laughs:: Another reason to make at least 2!)
Mine is: William’s Sonoma’s Flaky Pie Crust found [here]
2lbs/900g pitted fresh or canned cherries, drained.
1/2 tsp almond extract
2 tsp cherry brandy
1/4 tsp allspice
3/4 c sugar
2 tbsp cornstarch
2 tbsp water
2 tbs butter
Preheat oven to 425F (220C). Grease a 9″ (23cm) round pie dish with butter. Roll out the dough into 2 circles, each 12″ (30cm) in diameter. Use one to line the pie dish. Trim the edge, leaving an overhand of 1/2″ (1cm).
To make the filling, place half the cherries and 3/4 cup sugar in a large pan. Bring to a simmer over low heat, stirring for 5 minutes, or until the sugar has melted. Stir in the almond extract, brandy, and 1/4 tsp allspice. In a separate bowl, mix the cornstarch and water to form a paste. Remove the pan from the heat, stir in the cornstarch, then return to the heat and stir constantly until the mixture boils and thickens. Let cool a little. Stir in the remaining cherries, pour into the pastry shell, then dot with butter.
Cut the dough circle into long strips 1/2″ (1cm) wide. Lay 5 strips evenly across the top of the filling in the same direction, folding back every other strip. Now lay 6 strips crosswise, folding back every other strip each time you add another crosswise strip, forming a lattice. Trim off the ends and seal the edges with water. Use your fingers to crimp around the rim, then brush the top with a beaten egg. Cover with foil, then bake for 30 minutes. Remove from the oven, discard the foil, then return the pie to the oven for an additional 15 minutes or until cooked and golden. Serve warm with freshly whipped cream or ice cream :D