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Cherry pie for the 4th of July! This old-fashioned pie is worth the time and effort to have a delicious and heart healthy crust with an explosion of taste on the Fourth! I like to bake it late at night to help keep my kitchen cooler in the daytime. I use cherries from a wild cherry tree growing nearby, but fresh red cherries from the produce market will still have that “home-baked” taste, made with love in your heart!
For crust: 2 Cups all-purpose flour or whole wheat flour
1 tsp salt
2/3 cups Smart Balance Light
5-6 Tbsps ice water
For filling: 5-6 cups pitted cherries
1/2 Cup sugar
4 Tbsps corn starch
1/4 tsp vanilla or almond extract
1 Tbsp lemon juice
1- 9 in pie pan
Mix flour and salt in a large, cold mixing bowl. Note: keeping everything cold results in a more tender crust.
Cut in cold Smart Balance Light Buttery Spread with a fork until well blended with the flour. The flour will be of a mealy consistency, small crumb like particles.
Add 3-5 Tbsps ice water to the crumb like flour, and begin mixing with a fork. Add more ice water as needed.
Using a large fork, begin pressing the flour mixture into the water, until it begins to come together as dough.
Once the dough begins to form a ball, use your hands to gather the dough a into a ball and press it down and together 2-3 times.
Wrap the ball of dough in plastic wrap and chill in the refrigerator 10-15 minutes. While chilling, prepare the fruit.
Rinse and pit the cherries. Enlist helpers for this! You can also do this step ahead of time and chill til ready to use.
Place pitted cherries in a glass bowl, to prevent cherry stains to bowl. Add sugar and cornstarch. Mix together and set aside for 10 minutes, stirring periodically.
In the meantime, roll out the dough.
Cut the ball of dough in half. Return the unused half to fridge. Press the other half flat and use rolling pin to roll it out on a floured surface to form a 13 inch circle.
Line pie pan with the pie dough.
Trim edge, leaving about a 3/4 inch overhang of dough.
Poke holes all over the dough covered pan with a fork.
Bake this crust for 10 minutes in a preheated oven at 425 degree.
Note: prebaking the bottom will seal it so that the fruit juices will not leak out.
Remember the cherries?! Add the vanilla and lemon juice and stir.
Note: Use less lemon juice if the cherries are very tart.
Roll out the top of the crust the same way. But cut this circle of rolled dough into strips about 1/2 inch wide.
Remove the pre-baked bottom crust from oven and let cool.
Stir the cherries one final time and add to the pie pan of pre-baked crust. Work quickly so the bottom crust does not turn soggy.
Use the cut strips of pie dough to make a lattice work crust. Start by placing 2 strips across center of pie to make a cross. The next 2 strips are placed above and below the center horizontal strip, and under the vertical strip of cross. Continue adding strips and weaving them under and over the ones already down. They will lift up easily to weave. When finished, trim strips with a knife to the edge of pie pan. Using a wet fork, press down edges of strips to the lower crust to seal edge.
Using a pastry brush, brush milk, non-dairy milk or egg white over lattice work top and sprinkle lightly with sugar.
Place pie on a cookie tray and put it oven.
Bake 30 minutes at 425 degrees. Cover edges of pie with aluminum foil when they are brown enough to your liking.
Reduce heat to 350 degrees and continue baking til cherry filling is bubbly, about 25-30 minutes.
Remove pie from oven to a cooling rack and let cool.
1- 9 in. pie