Professor Butter Beard’s Sweet Cherry Pie
One Two-Crust Pie
Your favorite two-crust pie dough recipe
5-6 cups pitted and halved fresh sweet cherries (measured after pitting and halving)
6 Tbsp granulated sugar
Zest of two limes (you will use the juice of one)
3 Tbsp all-purpose flour
½ tsp fine sea salt
½ tsp cinnamon
½ tsp ground allspice
1 tsp vanilla paste
3 Tbsp almond flour
Heavy cream and granulated sugar to finish
1) Make your favorite two-crust pie dough. Divide the dough in half and pat each half into a 6” disk. Wrap each in plastic wrap and chill for at least 1 hour – long enough for you to pit and half all your fresh cherries. Set the prepped cherries aside in a large glass bowl.
2) When ready to bake, preheat your oven to 425 degrees.
3) In a medium bowl, whisk together the 6 Tbsp granulated sugar and the zest of two limes until the sugar appears moist and is very fragrant. Add the all-purpose flour, fine sea salt, cinnamon and allspice and whisk to combine.
4) Roll out your first dough disk to fit your chosen pie plate. (I roll mine to roughly 1/8” thickness). Fit the bottom crust into the pan and sprinkle the 3 Tbsp almond flour over the bottom.
5) Squeeze the juice of one of the limes over the prepped cherries, add the vanilla paste, and then fold in your dry mix to evenly combine. Keep at the ready.
6) Roll your second dough disk into a circle large enough to cover your pie. I then use my lattice top roller to create a design in the dough – you could easily cut into large strips to create your own lattice work. Use a spatula to fill the bottom crust with the cherries. Place the top crust over the cherries and trim the edges before folding under the edges to seal. Brush the top crust with heavy cream and sprinkle liberally with granulated sugar.
7) Bake the pie at 425 degrees for 25 minutes, reduce the heat to 374 degrees and bake for another 35-40 until the filling is bubbling and the top crust is deliciously brown.
Note – Don’t you dare toss out any leftover dough. Roll it into cookies, painted with heavy cream and dusted with sugar and cinnamon. Keep them chilled and pop them into the oven for 18-20 minutes after you remove the pie.
