Wow! I can’t believe summer is coming to an end and Fall is just around the corner!
Good-bye to those long summer days spent with my puppies outdoors. Along with a few of things I don’t like about summer – all those pesky insects (mosquitos, yellow jackets, and flies to name a few) people’s short, hot tempers, and steamy, sleepless nights. I will never miss these things about summer.
One thing I will be missing about summer is all the fresh sweet fruit like pineapple, cherries, blueberries, peaches, and watermelon. Oh, how I love summer fruit!
To help ease the pain of summer’s end, I made this delicious Cherry Pie.
Who doesn’t love the flavors of summer sweetened cherries?
They always bring me back to years spent at my grandma’s house during the summer, picking and eating cherries right off the trees. Me and my brother eating so many cherries to the point where we couldn’t eat any more and our tummies were about to burst.
Which is the way you’re going to feel about this Cherry Pie. You’re going to want to eat until your belly feels like it’s going to burst!
I’m not suggesting you eat this entire pie in one sitting, as that’s probably not the best thing for you. Plus, your family will get very upset that you didn’t share with them.
Not to mention this pie is made to be eaten slowly, so you can savor each bite of sweet cherries and buttery pie crust in your mouth.
I teamed up with San Francisco Salt Company in creating this Cherry Pie using their Cherry Smoked Sea Salt.
Not only did I use their Cherry Smoked Sea Salt in the cherry pie filling, but I also added it to the pie crust.
The taste is subtle, yet it changes the entire flavoring throughout this Cherry Pie.
I also added a blush wine to the pie filling to enhance the flavors of the cherries.
If you notice, I put three to four tablespoons of corn starch for the pie filling depending on your preference. I use four, which works great because the filling sets up and does not run when sliced. However, I believe if you use three tablespoons, it will give you a thinner filling for those who like a juicier pie filling. It’s more of a preference thing that you can play with when making your own Cherry Pie.
Since I always come up short on my pie crust, I doubled the recipe so I would have enough just in case it didn’t turn out like I wanted. Plus, it gives me an extra pie crust if I don’t use it all.
And one can never have enough homemade pie crust ready-made!
I designed this pie crust with summer stars in mind. I thought what better way to say good-bye to summer than with sweet cherries in a flaky, buttery crust made of stars that remind me of summer skies.
I think you will agree that this Cherry Pie is the perfect ending for summer.
As always, if you do make this Cherry Pie, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
Summer sweet cherries within a pie crust covered with stars inspired by summer skies. This Cherry Pie will become the attention of the party! Perfect for any type of summer outing or Holiday.
- 6 cups fresh cherries, pitted
- 3/4 cup blush wine
- 2 Tablespoons fresh lemon juice
- 1/3 cup coconut sugar
- 1/3 cup granulated sugar
- 3 to 4 Tablespoons corn starch
- 1/2 teaspoon SF Salt Co Cherry Smoked Sea Salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 and 1/2 cups All-Purpose flour
- 1 cup unsalted butter (2 sticks), cold and cut into small pieces
- 1 teaspoon SF Salt Co Cherry Smoked Sea Salt
- 1 teaspoon honey
- 4 Tablespoons vodka
- In a large sauce pan, add cherries, wine, lemon juice, both sugars, corn starch, and salt. Over medium heat, stirring often, bring to a boil. Once boiling, turn heat down to Low and continue to stir for 10 minutes. Remove from heat and mix in vanilla and almond extract. Let cool.
- Prepare 9" pie pan by greasing with your choice of oil, butter, or baking spray. Set aside.
- Separate butter pieces into 3 even piles and place back into refrigerator to chill until use.
- Add flour, salt, honey, and 1st pile of butter into food processor. Pulse on High for a few seconds to blend. Add in remaining butter piles, processing after each addition of butter. Process until mixture resembles a coarse meal.
- Add in vodka 1 Tablespoon at a time. Dough should hold together when squeezed, but should still crumble apart. If you need more vodka, add in 1 Tablespoon at a time.
- Shape dough into a ball and cut in half so you have two halves.
- Flatten dough ball and wrap in plastic wrap.
- Place in refrigerator and chill for at least 1 hour.
- When you're ready to make pie crust, remove dough from refrigerator and let sit for 20 to 30 minutes before attempting to roll out. Remove plastic wrap before rolling out.
- Lightly flour a clean, flat, dry surface and rolling pin.
- Place dough in middle of floured surface and roll out into a circular shape, lightly flouring surface and rolling pin when needed.
- When dough is at least 2 inches larger than pie pan, gently lift off of surface and place over prepared pie pan, trying not to rip holes in dough. I find it easier to lift my dough by folding half of the dough over my rolling pin, lifting it up over, and into my pie pan.
- Trim excess dough from edges using kitchen scissors or sharp knife, leaving dough hanging over at least 1/2 inch of pie pan.
- Design edges as desired. There's many different ways to crimp your crust edges so I will leave that up to you. You can use your fingers, a fork, or scissor cuts to name a few.
- Place back into refrigerator to chill for 1 hour.
- With remaining dough, form into a ball, flatten, and repeat rolling out steps.
- Using a star-shaped cookie cutter, cut out star shapes.
- Place onto parchment lined cookie sheet, leaving about 1/2" between. When cookie sheet is filled with stars, place another piece of parchment paper over stars and repeat. This will help to keep stars from sticking to each other and cut down on room in your refrigerator.
- After all of dough is used, place cookie sheet of stars into refrigerator to chill for 1 hour.
- Preheat oven to 425F degrees.
- Remove prepared pie crust and fill with cherry filling.
- Brush egg white over pie crust and star shapes on cookie sheet.
- Decorate pie by placing star shapes around crust.
- Sprinkle sugar over the top of pie crust and star shapes.
- Place star shapes in middle of pie as desired or see below for separate baking instructions.
- Place pie back into refrigerator to chill for 20 minutes.
- Bake for 10 minutes at 425F degrees.
- After 10 minutes, turn down oven temperature to 350F degrees and continue baking for 40 to 45 minutes.
- Check pie after 20 to 25 minutes. If pie crust is browning around the edges, lightly cover the edges with aluminum foil and continue baking.
- Pie is completely done when the top crust is lightly brown.
- Place on a cookie sheet lined with parchment paper.
- Brush with egg white and sprinkle sugar over the tops.
- Bake at 350F degrees for 8 to 10 minutes, or until tops are lightly browned.
- Remove from oven and let cool.
- Decorate center of pie as desired with baked stars.
- I used a pink moscato wine for this recipe.
Disclaimer ~ No monies were exchanged between SF Salt Co and myself. I received a sample of SF Salt Co Cherry Smoked Sea Salt for use in a recipe. As always, recipe, opinions, and statements are 100% my own.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.