We hosted our first clean-eating workshop on Saturday which was so much fun and completely delicious, but after eating all that probiotic (prebiotic?), gluten free, sugar free, dairy free stuff, I was ready for something else. Something decadent. Something like cherry pie.
This recipe is so easy to make. There is no need to parbake a shell or dirty a bowl by mixing together ingredients. The only tricky part is removing the cherry pits. I used a chopstick, then went to Erin's house and she showed me her fancy new cherry pitter. Kind of wished I'd stopped by earlier...
Anyway, this recipe was given to me by Barbara - an artist and friend living in Amsterdam that I was lucky to meet at Mimi's Workshop in France. Our little group from that workshop has created our own group on Facebook where we can continue to share recipes inspired by France, or anywhere else. This one is for you, Babs*.
* It's also for the fox with the red nose who wandered into the kitchen and helped me grate some nutmeg and spread some sugar.
Barbara's Summer Cherry Pie*:
- 1 unbaked pie shell, or make your favorite pie dough recipe.
- 1 lb cherries (a little extra never hurt anyone)
- 1 stick unsalted butter
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 tsp. grated nutmeg
- 2 T. ground almonds (optional)
- Preheat the oven to 400 degrees.
- Was and dry the cherries and remove the pits.
- Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in sugar until dissolved and then add flour and nutmeg. Mix until well-combined. Stir in ground almonds if using.
- Place the cherries into the unbaked pie shell. Cover them evenly with the sugar mixture. Put the pie in the oven on the bottom rack.
- After ten minutes, turn the oven down to 350 degrees. Bake for 35 minutes more, or until the top is crusty and brown.
- Transfer the pie to a rack and cool before serving.
* Barbara says this is also delicious using apricots or blueberries.