“We have an Evans cherry tree that is super abundant. I like to make pie and serve it with Smoky Valley chèvre. I am a fly-by-the-seat-of my-pants cook and don’t follow a written recipe, but this is how I do it.” — Jenny Berkenbosch, Sundog Farm
Jenny’s Cherry Pie
- 5-6 c pitted Evans cherries
- 1 c sugar
- 3 T cornstarch
Mix together the sugar and cornstarch. Stir the sugar mixture into the cherries so they are evenly coated. Roll out one pie crust (recipe follows) so that it will overlap your pie plate by 4-5 inches. Lay it into your plate with the extra dough trailing over the edge. Fill with the cherry mixture.
Gently lift the extra dough over the cherries so that you have a partial top formed from the bottom crust. Pinch together the pleats and, if needed, seal them with a touch of water. Brush the top with a little milk and sprinkle with sugar. Bake for 50-60 minutes in a 350ºF oven, keeping an eye on the crust for over browning. Serve with a spoonful of Smokey Valley chèvre sweetened with some honey.
Grandma Aarsen’s Pie Crust
- 5 c flour
- 1 lb butter
- 2 eggs
- 2 T brown sugar
- 3 t vinegar
- 1 c cold water
Cut butter into flour until mixture is crumbly. Add remaining ingredients and stir gently until mixed, but not over mixed. Cut into 4 equal pieces. Freeze or refrigerate what you don’t need. Makes 4 generous crusts.