Saturday. It’s a wonderful day. It’s a day full of possibilities. It’s a perfect day for picking. Cherries are in season here in Connecticut and Belltown Hill Orchards is the only orchard in the state that you can pick-your-own.
We chose mostly Bing cherries with a few Rainier thrown in for color.
These cherries were soaking up the sun just hours before they were soaking up sugar for our pie filling. You can’t get more homemade or wholesome than that.
Ethan enjoyed helping find the choice plump cherries.
I found my fair share and enjoyed being enveloped by the amazing fruit trees.
The cherries are cut in half and pitted before being covered with sugar, lemon juice and a bit of cornstarch for fullness.
You could totally use a store bought crust but you might as well go all out and really make this pie shine.
I used a combination of my standby crust and a recipe I found from Martha.
I chose to use a lattice top and some dots on the side to cover up those messy edges.
This was my first cherry pie, both eaten and made.
It was better than I thought it would be.
- 4 cups fresh cherries, pitted and sliced in half
- 2 Tbs. cornstarch
- 2 Tbs. lemon juice
- 1/2 cup sugar
- pinch of salt
- Pie crust
- 1 egg and 1 Tbs. water for an egg wash
- 1 Tbs. sugar for sprinkling
Combine the cherries, cornstarch, lemon juice, sugar and salt in a bowl. Line the pie plate with pie dough. Pour cherry filling and cover with your choice of full pie crust or lattice work. Combine egg and water and brush on pie crust, sprinkling with sugar. Bake at 400F for 50-60 minutes.