Tart cherry season is too short for soggy crusts, runny fillings, and less than-fresh toppings. We’ve tweaked, tested, and perfected two cherry pie favorites, so all you have to worry about is getting your hands on as much of this fleeting fruit as y
Tart cherry season is short— make the most of it!
DOUBLE-CRUST CHERRY PIE
HANDS-ON TIME 55 min. TOTAL TIME 2 hr. 10 min. 6 cups fresh pitted tart red cherries or two 12-oz. pkg. frozen unsweetened pitted tart red cherries 1 cup sugar, plus more for sprinkling 3 Tbsp. cornstarch
Pastry for Double-Crust Pie (below)
1. For fresh cherries, catch the juices as you pit them. (During our testing, we didn’t get much juice from fresh cherries. But if yours are extra-juicy, use up to
¹∕4 cup. It’s fine if you have little or no juice.) If using frozen cherries, thaw and reserve ¹∕4 cup juice. In an extra-large bowl stir together sugar and cornstarch. Add cherries and reserved juice; toss.
2. Preheat oven to 450°F. Prepare pastry. On a lightly floured surface, roll one pastry ball from center to edges into a
12-inch circle. Ease pastry into pie plate without stretching it.
Repeat rolling with second pastry ball.
3. Stir cherry mixture; transfer to pastry-lined pie plate. Trim bottom pastry even with edge of pie plate, reserving trimmings.
4. For pastry decorations: Using a 1-inch circle cookie cutter cut out circles on second pastry, reserving some circles for topping. Place pastry on filling; trim to ¹∕2 inch beyond edge of pie plate; reserve trimmings. Fold top pastry under bottom pastry; crimp edges as desired. Roll some of the reserved trimmings into slim lengths of rope, then cut into stems. Using a ¹∕2- inch leaf-shape cookie cutter or a paring knife, cut out leaves. Brush top pastry with milk. Arrange circles, leaves, and stems to form cherries on crust; brush with milk. Sprinkle with sugar. If you want to skip the decorations, cut three slits in top pastry to vent pie.
5. Place a foil-lined baking sheet on rack below pie in oven. Bake 15 minutes. Reduce oven to 375°F. Bake 1 hour more or until filling in center is bubbly. Cool on a wire rack. Makes 8 slices.
PASTRY FOR DOUBLE-CRUST PIE In a large bowl stir together 2 ¹∕2 cups all-purpose flour and 1 tsp. salt. Using a pastry blender, cut in ¹∕2 cup shortening and ¹∕4 cup butter, cut up, until pieces are pea size. Sprinkle 1 Tbsp. cold water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. cold water at a time
(no more than ²∕3 cup total), until all flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide into two balls.
PER SLICE 473 cal, 19 g fat, 342 mg sodium, 15 mg chol, 72 g carb, 3 g fiber, 35 g sugars, 5 g pro.
TANGY CREAM CHEESE AND CHERRY PIE
HANDS-ON TIME 25 min.
TOTAL 5 hr. 35 min., includes chilling
1 cup crushed graham crackers (about 20 squares) ¹∕2 cup panko
3 Tbsp. sugar ¹∕3 cup butter, melted ¹∕2 tsp. salt
1 8-oz. pkg. low-fat cream cheese, softened ³∕4 cup plain Greek yogurt ¹∕2 cup sugar 2 tsp. vanilla bean paste 1 ¹∕4 cups heavy cream 2 cups fresh pitted tart red cherries or frozen unsweetened pitted tart red cherries, partially thawed 1 Tbsp. honey
1. Preheat oven to 350°F. In a large bowl combine graham crackers, panko, 3 Tbsp. sugar, the butter, and salt. Press into a 9-inch pie plate. Bake 10 minutes or until light brown; let cool.
2. In a large bowl beat cream cheese, Greek yogurt, ¹∕2 cup sugar, and the vanilla with a mixer on medium-high 2 minutes or until light and fluffy. In a second bowl beat cream on medium
until soft peaks form (tips will curl). Fold into yogurt mixture. Spoon into piecrust; spread evenly. Cover; chill 4 hours.
3. In a saucepan heat cherries and honey 5 minutes or until heated through and juices release; cool. Spoon cherries over each serving. Makes 8 slices.
PER SLICE 498 cal, 33 g fat, 93 mg chol, 331 mg sodium, 45 g carb, 1 g fiber, 31 g sugars, 7 g pro.