July 3, 2023

Fourth of July Cherry Pie

Print Recipe
1 pie
Copyright: Bluebird Grain Farms 


Cherry Pie Filling:
  • 4 cups fresh pitted pie cherries
  • 1 cup of sugar
  • 1/2 tsp pure almond extract
  • 3 tbsp quick-cooking tapioca
  • Pinch of sea salt
  • 3 Cups Bluebird Pasayten Hard White Flour OR Bluebird Einkorn Flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 cup chilled butter cubed (2 sticks)
  • 5 tbsp cold water
  • 1 tbsp white vinegar
  • egg whites from 1 egg for brushing


  • Preheat oven to 375 degrees.
  • Combine pitted pie cherries, sugar, almond extract, salt, and tapioca and set aside while you prepare the crust.
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 the mixture resembles a 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 the 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 the bottom crust.
  • Repeat the same process for the top crust layer. Place the top layer of crust on top or prepare a lattice. Use a knife or kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together with your forefinger and thumb.
  • Brush the top with egg whites.
  • Bake for 50-60 minutes until the crust is golden brown. Cool before serving. Serve with vanilla ice cream.