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Rainier cherries: Summer's little delight
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Photo by Marcy Gaston
This recipe is adapted from a great cookbook -- Pie by Ken Haedrich.
Rainier cherries are a special delight for those who live in the northwest. They are just as sweet as the bing variety but have a lovely yellowish-red color. If you can't find Rainier cherries, then you can substitute bing cherries in this recipe.
You can either make a lattice crust or just do a regular crust top with slits for the vent holes.
- 1 recipe all-butter pie crust, that's been refrigerated for at least an hour (or use a store-bought)
- 5 cups fresh Rainier cherries, stemmed and pitted
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon heavy cream and raw sugar (for the top)
Preheat oven to 400ºF (204ºC). On a lightly floured surface, roll out one disk of crust into a circle. Gently place the pastry into a 9 1/2-inch pie dish. Don't stretch it or it will shrink. Place in the freezer for 15 minutes.
In a large bowl, combine the cherries, 1/3 cup sugar, lemon juice, and vanilla. Mix well and set aside to juice for 10 minutes. Combine the remaining 2 tablespoons sugar and cornstarch in a small bowl. Stir this into the cherries. Pour cherries into the pie crust.
To do a lattice crust design click here or roll out the top crust and place it on top of the cherry filling. Crimp the edges decoratively. Cut 4 slits in the top for vent holes. Brush with heavy cream and sprinkle with raw sugar.
Bake for 30 minutes. Reduce the oven temperature to 375ºF (191ºC), turn pie 180º. Bake for another 35 to 40 minutes. Let the pie sit for at least 2 hours before serving. Serve with ice cream.
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