One afternoon in Tashkent, I was walking around the backyard with Scarlett when I realized one of the trees in our backyard was a sour cherry tree. Feeling like a modern-day pioneer woman, I decided to make a pie. I wouldn’t recommend pitting six plus cups of cherries without any help (a willing friend, spouse, or, ideally, a cherry pitter), but it can be done. So enlist some help and enjoy!
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
- In a food processor, pulse to combine flour, salt, and sugar. Add butter and pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Do not over-process.
- Transfer half of the dough onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick and wrap tightly. Refrigerate until firm, at least 1 hour. Repeat with remaining dough
- 1 cup of old-fashioned oats (I didn’t have old-fashioned so I just used the quick ones)
- 3/4 cup of flour
- 3/4 cup of light brown sugar (packed)
- 3/4 t ground cinnamon
- 1/2 t salt
- 1/2 c chilled unsalted butter (cut into 1/2 inch pieces)
- Blend oats, flour, sugar, cinnamon, and salt in a large bowl.
- Add butter
- Rub in with fingertips, pressing mixture together until moist clumps form; chill until ready to use
- 6 cups of fresh sour cherries, pitted
- 1 cup of sugar
- 3 T cornstarch
- 1/4 t salt
- 1/8 t cinnamon
- Stir ingredients together in a large bowl
- Spoon filling into dough-lined pie dish and sprinkle with topping
- Bake pie 30 minutes at 425 F
- Reduce temperature to 400, continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil if they’re browning too quickly, about 25 minutes more (mine was a little longer)
- Cool at least 30 minutes