for the love of pie: yossy arefi
It’s been a while, hi!
How are things?
I’m happy to be back here,
happy to be talking cherries
I think cherries are sorta summer’s comfort food.
Up there with a cob of corn
and a cone of ice cream.
Perfect in a pie or between layers of a chocolate cake.
Perfect from the passenger seat of a car.
As kids we’d wait all year for cherries.
I remember the stacked Okanagan Valley crates
lining the edges of roadside stands.
The kinda places we’d pull over the car on our way to the cabin.
All to eat cherries as a snack
and spit the pits onto the passing road.
It feels like yesterday.
But here I am rambling on about
cherries and childhood,
when I should be introducing
Yossy and her Sweet Cherry Pie.
In my books, Yossy’s a bit of an authority on pies,
her blog APT2 Baking Co is just one of those places
that’ll make you feel like baking.
One of those places on the internet
that’s worth coming back to.
Sweet Cherry Pie
I’m from Seattle, live in Brooklyn, and love to eat pie anywhere. Preferably outside.
Summertime is pie season and there’s nothing better than tucking the season’s finest fruit into a buttery, flaky crust. Tart cherries work best for pie, but they are around for such a short time (and are hard to find in some places) so I’ve used sweet cherries with a generous amount of lemon juice here which does the job just fine.
BEST SERVED WITH?
A scoop of vanilla ice cream or a dollop of whipped cream enriched with creme fraîche.
ONE OR TWO THINGS?
Magical summers in the Pacific Northwest. Campari and soda with lots of ice.
- 1 ⅓ cups all purpose flour
- 1 ⅓ cups rye flour
- ½ teaspoon salt
- 1 Tablespoon sugar
- 16 Tablespoons (8 ounces) cold unsalted butter, cut into 1/2’’ pieces
- ½- ⅔ cup ice water
- 1 ½ teaspoons apple cider vinegar
- 5 cups pitted sweet cherries, about 2 ½ lbs
- 2/3 cup sugar
- 4-5 tablespoons flour
- juice and zest of one lemon
- seeds from 1 vanilla bean
- 1 egg, beaten
- A few teaspoons of coarse sugar such as turbinado or light demerara
- 1. In a large bowl, mix the flours, salt and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces ranging from the size of peas to lima beans.
- 2. Combine the water and apple cider vinegar in a measuring cup. Make a well in the flour/butter mixture and slowly stream ½ cup of water into the dough while mixing gently. Mix until the water is evenly distributed and the dough holds together when you squeeze it. It may look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add more water, one tablespoon at a time.
- 3. Dump the dough out onto a piece of plastic wrap, gather the wrap tightly around the dough and refrigerate it for at least an hour, or overnight.
- 4. After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8'' x 11'' rectangle. The dough will be a bit rough and crumbly and that's okay! With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 2 more times then divide the dough in half and wrap the each piece in plastic and chill for at least 2 hours and up to 2 days before using. I always chill my dough overnight before using it.
- In a large bowl, rub the lemon zest and vanilla bean seeds into the sugar, then add the rest of the ingredients and toss gently to combine. Start with four tablespoons of flour and If the mixture looks extremely juicy, add in the extra tablespoon of flour.
- Preheat oven to 400º
- 1. On a lightly floured surface, roll out one piece of the dough into a 12'' (rough) circle about 1/8'' thick and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie. Prepare the filling while the dough chills.
- 2. Fill the chilled pie shell with the cherry mixture and roll out the second crust. Top the pie with the second crust, trim the edges, then crimp the edges and cut a few vents. Alternately, you can cut the second crust into strips and weave a lattice top.
- 3. Slide the whole pie into the fridge or freezer for about 15 minutes before you bake it to firm up the crust. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
- 4. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack of your oven, then lower the oven temp to 375º and bake for 35-45 minutes or until the crust is deep golden brown and the juices bubble. Cool completely before serving.
photos: yossy arefi