Cherry Pie Day 2025 is on Thursday, February 20, 2025: Tamasin Day Lewis?

Thursday, February 20, 2025 is Cherry Pie Day 2025. National cherry pie day – Eatocracy - CNN.com Blogs National cherry pie day

Whenever we think about cake the majority of us think about an Apple Cake, however the sweet-tart Cherry Cake warrants a location right alongside it brother around the dessert tray. You do too much like your cake sharp and tart or would you should you prefer a more sweet and smooth cake? The modern the very best day to possess one.

Sugar-Topped Cherry Pie Recipe courtesy Tamasin Day-Lewis, Tarts With Tops On OR How to Make the Perfect Pie, Miramax Books, 2003

Show: Sweet Dreams

Episode: Tempting Tarts

Sour Morello cherries are the ultimate, but sourcing them is as difficult as panning for gold these days. Just by the best cherries you can (Bing or Lambert are easier to find), and a good catapult of a pitter to pit them with, a messily satisfying and repetitive job. The crunch of a demerara sugar top and a solid scoop of whipped cream makes this the pie for me. The cornstarch is needed to thicken the weeping cherry juices and stop them from flooding the crust.

1 pound and 10 ounces sour cherries, pre-pitted weight; or 6 cups frozen or jarred

1 to 2 tablespoons kirsch

1/2 cup raw sugar

4 teaspoon cornstarch

Shortcrust pastry dough made with 2 1/2 cups all-purpose flour and 2/3 cup unsalted butter, recipe follows

Beaten egg, for glaze

1 tablespoon demerara sugar

Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries.

Preheat the oven to 400 degrees F.

Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream.

Shortcrust Pastry dough:

Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard.

Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and put it in the fridge for at least 30 minutes.

If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough.

If you're making a double crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, tuning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.

Baking Blind:

Preheat the oven to 375 to 400 degrees F.

Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it.

Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart

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Sweet Cherry Pie

Dough for a double-crust pie [recipes here and here; I use the latter these days]

4 cups pitted fresh cherries (about 2 1/2 pounds unpitted)

4 tablespoons cornstarch

2/3 to 3/4 cup sugar (adjust this according to the sweetness of your cherries)

1/8 teaspoon salt

Juice of half a lemon

1/4 teaspoon almond extract

1 tablespoon cold unsalted butter, cut into small bits

1 egg, beaten with 2 tablespoons water

Coarse sugar, for decoration

Preheat oven to 400°F.

Stir together the cherries, cornstarch, sugar, salt, lemon and almond extract gently together in a large bowl.

Roll out half of chilled dough (use larger piece, if you’ve divided them unevenly) on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, either by rolling it around the rolling pin and unrolling it over the pan or by folding it into quarters and unfolding it in the pan. Trim edges to a half-inch overhang.

Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl. Dot the filling with the bits of cold butter.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust, then sprinkle with coarse sugar.

Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.

This is the best thing you'll eva taste

xxx