After opening the refrigerator and noticing that there was an abundance of Rainier cherries, I felt compelled to make (at least some of them) into a pie. And so that is exactly what I did.
This was actually the first cherry pie I had ever made, though not the first I've eaten : )
Rainier Cherry Pie
Adapted from this recipe
1 butter pie crust (recipe follows)
5 cups fresh Rainier cherries, pitted and chopped in half
1/3 cup plus 2 tablespoons sugar (or honey sucanat)
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1 tablespoon cornstarch
Crumb topping (recipe follows)
Preheat oven to 400ºF.
Roll out crust on lightly floured surface and place in 9" pie dish. Freeze for 15 minutes.
In a bowl combine cherries, 1/3 cup sugar, lemon juice, and vanilla. Mix and set aside to juice for 10 minutes.
In a small bowl combine 2 tablespoons sugar and cornstarch. Stir into cherry mixture. Pour cherries into pie crust. Sprinkle crumb topping evenly over cherries.
Bake 30 mintues. Then reduce oven temperature to 375ºF and turn pie 180º. Bake for an additional 35-40 mintues, or until golden brown. Allow pie to cool for several hours before serving.
*Butter Pie Crust*
Adapted from Food.com
1 cup flour
1 teaspoon salt
1 tablespoon sugar (or honey sucanat)
1/3 cup butter, chilled and cut into cubes
2-4 tablespoons cold water
Mix flour, salt, and sugar. Cut in butter cubes using a pastry cutter, or two knives. Add water until dough forms. Flatten into disk shape and fully cover with plastic wrap. Chill until firm.
1 cup all-purpose flour (or 5 oz Soft White wheat flour)
3/4 cups brown sugar (or honey sucanat)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
Combine dry ingredients. Stir until mixed. Add melted butter. Stir until mixture is crumbly. Set aside until ready to use.