Recipe by: Bluebird Grain Farms
Preheat oven to 375 degrees.
yields 1 pie
Cherry Pie Filling
4 cups fresh pitted pie cherries
1 cup of sugar
1/2 teaspoon pure almond extract
3 tablespoons quick cooking tapioca
Pinch of sea salt
Combine pitted pie cherries, sugar, almond extract, salt, and tapioca and set aside for 15 minutes.
Prepare the pie crust.
egg whites from 1 egg.
By hand: combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter or fingers until mixture resembles coarse meal. Sprinkle the ice water and vinegar onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other and press down. Repeat this step two more times until all the water is incorporated into the dough.
In a food processor: Blend flour, salt, and sugar together. Add butter by pulsing cube by cube. When butter is incorporated slowly pulse in cold water and vinegar until the dough begins to bind. Do not over mix! Take the dough out of the processor and follow steps above to roll the dough.
To Roll the dough: Divide dough into two equal parts. On wax paper (or silicon mat) with a lightly floured surface gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of the flattened dough. Starting from the center, roll the dough into a circle- slightly larger than the size of your pan. Peel the top layer of wax paper off the dough and flip the dough into an oiled pan.
Spoon filling into crust.
Repeat the same process for the top layer. Prepare a lattice or cut out shapes with cookie cutters and cover the top of the pie with dough. Brush the dough with egg whites.
Bake for 50-60 minutes until the crust is golden brown. Cool before serving. Serve with vanilla ice cream.