Can she bake a cherry pie, Billy Boy, Billy Boy?
Nothing says summer like warm cherry pie with scoop of rich vanilla ice cream!
We love this version developed by Emile Henry,
plus it looks fabulous served in an Emile Henry Pie Dish!
- 2 Pie crust for double crust pie
- 1 cup brown sugar
- 2 tbsp all purpose flour
- 1 tsp grated lemon zest
- 1/8 tsp salt
- 3 cups pitted cherries, preferably sour cherries
(Use the Talisman Designs Cherry Chomper for perfectly pitted cherries!)
- 2 tbsp butter
Line the Emile Henry 9″ pie dish with one of the circles, pressing it into the bottom and sides. Preheat oven to 400F. Stir together the sugar, flour, lemon zest and salt. Toss the cherries with the mixture and pour them into the Emile Henry 9″ pie dish. Cut the remaining circle of dough into strips and 1/2″ wide. Decorate the top of the pie with criss-crossing strips of dough woven into a lattice pattern, pressing the ends of the strips to secure them to the rim of the crust. Bake the pie for about 40 minutes, until golden.