I was so happy I got to be apart of the Loft’s newest campaign, 97 Days of Summer. Yesterday I took over their Instagram stories and had you into my kitchen to see me make a cherry pie. Sausalito (and the Bay Area in general) is a tricky place during summertime as many mornings are cold and foggy, so even though this campaign was all about showing off your summer style, my summer style can vary a little bit.
Additionally as much as I love skirts and dresses, when I’m baking I have to be comfortable. Loft’s newest sweatshirt sweaters are so soft and comfortable and they have a bit of a slouch to them, but still look fitted in the right areas. I love the color of this one and think it will transition perfectly into fall. The sweater paired nicely with their boyfriend jeans, which are a bit more fitted than other boyfriend jeans I have had in the past so the entire outfit doesn’t look to0 baggy.
Easy Cherry Pie Recipe
Cherry Pie Filling
4 1/2 cups pitted fresh cherries (can use frozen or canned if you don’t want to pit all of the cherries)
1/4 cup cornstarch
3/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 teaspoon salt
1 tablespoon cold unsalted butter, cut into small squares
1 egg yolk
1 tablespoon heavy whipping cream
Additional sugar for topping crust (I like powdered sugar)
Heat oven to 400 degrees F.
If you are using regular cherries start by pitting all of them. I hate pitting cherries, but found this youtube video helpful. In a large bowl, stir sugar, cornstarch, vanilla extract, lemon juice and the salt together then add cherries. Gently toss to combine and set aside.
2 1/1 cups flour
1 tsp. salt
1 tsp. sugar
2 sticks chilled butter cut into small pieces
4 tbsp. ice water
Mix all ingredients together excluding the water until a crumbly mixture is formed. Add the water until the dough gets wet and starts to form a ball. Rubbing your hands with flour, mix the dough ball until it is dry enough to roll out. Flatten the dough and cut it in half, making two discs and refrigerate for about an hour.
Prepare a pie pan with light cooking spray. Once the pie dough is chilled roll it out onto a floured surface. When rolling the dough make sure there will be enough overhang to make a crust. When the dough is in the pan, make 3 very small slits at the bottom so the crust doesn’t bubble up in the oven. One pan is prepared spoon cherry pie filling in and dot the top with butter. For the top, I chose a lattice crust with braided edges, so I started with the second pie disk and rolled it the same as I did on the bottom. Then I cut the dough into about 1″ strips and placed them on top of the pie before basket weaving them together. I have yet to master these steps, but because I am very visual I find watching videos online helps.
Before putting the pie in the oven, brush the pie with an egg wash consisting of the egg and heavy cream. Bake pie for 20 minutes at 400 degrees, then reduce the oven temperature to 350 and bake for an additional 30 – 40 minutes until the crust is golden brown. Let the pie cool completely before cutting or you will have a giant cherry mess!
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