Rainier Cherry Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pie crust:</strong></li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-80ml ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">900g fresh Rainier cherries, pitted (or sweet yellow cherries)</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">3 tbsp cornstarch</li> <li class="ingredients-single-item">2 tbsp lemon juice</li> <li class="ingredients-single-item">1/2 tsp almond extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item"><strong>For finishing:</strong></li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li> <li class="ingredients-single-item">2 tbsp turbinado sugar (or coarse sugar)</li> <li class="ingredients-single-item">15g sliced almonds (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Cherry pitter</li> <li class="equipment-single-item">Pastry blender (or food processor)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start with the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Drizzle 60ml of ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add more water 1 tablespoon at a time. The dough should hold together when squeezed but shouldn't feel wet or sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two portions, one slightly larger than the other (about 60% for bottom crust, 40% for lattice top). Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This resting period allows the gluten to relax and the butter to firm up again, crucial for a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. In a large bowl, gently combine the pitted Rainier cherries with sugar, cornstarch, lemon juice, almond extract, and salt. Toss carefully to coat without crushing the delicate cherries. The cornstarch will thicken the juices during baking, preventing a soggy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat (this will help cook the bottom crust properly). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> On a lightly floured surface, roll out the larger disk of dough to a 30cm (12-inch) circle about 3mm (⅛-inch) thick. Transfer to your pie dish by draping it over the rolling pin, then gently easing it into the corners without stretching. Trim edges leaving a 2cm (¾-inch) overhang. Refrigerate while you prepare the lattice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll the second disk into a 28cm (11-inch) circle of even thickness. Using a pastry wheel or knife, cut into 2.5cm (1-inch) strips for the lattice. For the neatest result, refrigerate the strips for 10 minutes if they've become too soft. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the pie shell from the refrigerator and pour in the cherry filling, including any accumulated juices. The filling should form a slight mound in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Arrange half of the dough strips across the pie in one direction. Fold back every other strip halfway, then place a strip perpendicular to them. Unfold the folded strips over the perpendicular strip. Repeat the process, weaving the strips to create a lattice pattern. Trim and tuck the strip edges under the bottom crust edge, then crimp decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Brush the lattice with egg wash, making sure to get into all the crevices but avoiding puddles. Sprinkle generously with turbinado sugar and sliced almonds if using. The egg wash creates a golden shine, while the sugar adds sparkle and crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce temperature to 180°C (350°F) and continue baking for 30-35 minutes until the crust is deeply golden and the filling is bubbling vigorously at the center (not just the edges). If the edges brown too quickly, shield them with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial! It allows the cornstarch to fully set the filling. Cutting too soon will result in a runny pie, despite perfect baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Serve at room temperature with a scoop of vanilla ice cream if desired. The pie will keep, loosely covered at room temperature, for 2 days, or refrigerated for up to 5 days. </li> </ol>