Author Notes
I wanted to try out a new pie dough recipe today so I grabbed a bag of cherries at the supermarket. I pitted all of them before looking for a pie filling recipe; I didn't know that cherry pie is usually made with sour cherries, not sweet! So I did a little research and came up with this, that's where the "contrary" part comes in. I use an extra large pie dish that was my grandmother's but I am pretty sure this quantity can be stuffed into a standard 9" dish... Also I wanted to name the pie "Cherry , Cherry, Quite Cointreau-ey" i.e. 'how does your garden grow? ... with silver bells and cockle shells...'
By pre-cooking the juices this pie is not at all runny. If you like free-flowing juice you can skip steps 1 thru 3 and just whisk all ingredients [except the cherries and the dough] in a large bowl before adding the pitted cherries. —Sadassa_Ulna
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Ingredients
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2-1/3 pounds
sweet cherries, about 4 cups after pitting
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1/3 cup
white sugar
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1/4 cup
Cointreau or limoncello
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1/8 teaspoon
salt
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2 tablespoons
lemon juice
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3 tablespoons
corn starch
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1
batch favorite double-pie-crust dough
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1
large pie baking dish
Directions
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Dump pitted cherries into a large bowl. Pour sugar and Cointreau over top. Let sit an hour or so to get juices out of the fruit.
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Strain juice of cherries into a sauce pan; add lemon juice, salt and corn starch. Whisk until blended and set on burner at low temperature. Stir until thickened and allow to cool a little.
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Pour glaze over cherries and stir to coat.
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Heat oven to 450 degrees F.
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Line pie dish with a little more than half the pie dough. Add coated cherries and use a spatula to get all the glaze out of the bowl.
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Use remaining pie dough to make favorite top crust. Make sure it has slits for steam to escape.
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Slide into oven and drop oven temperature to 375 degrees F. Bake 50-60 minutes.
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Make an aluminum foil ring to cover edges of pie to avoid over-browning if desired. Allow to cool before cutting.
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Serve with sweetened sour cream ( or ice cream, whipped cream, etc.)
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things!
So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.
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