Ba Da Bing Cherry Pie Recipe

Thursday, June 2, 2011

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When I spied the first Bing cherries of the season at the market the other day,  I delightedly stashed a few pounds in my cart.    Yes, I know that it’s still a little early for them to be at their peak, but after being cherry deprived for nearly a year, I  couldn’t resist stocking up.  When I plucked a  few out of the bag to snack on later that day, I sadly realized that, as pretty as they were, they were not the sweet, juicy, intensely flavored Bings I’d been pining for.  Bummer!  Still, at $7.99 a pound, I wasn’t about to waste them.  Roasting or baking mediocre fruits always seems to improve their flavor, so I decided to bake my cherries up in a pie.

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I’d always heard that Bing cherries weren’t the best kind to use in pies – something about them being too sweet.  Well, that wasn’t going to be a problem here.  My  cherries were definitely on the right side of tart.  Besides, if I waited for fresh sour cherries to make an appearance in these parts, I’d be baking pie in the old folks home.  I’ve never, ever seen them here and probably never will.  So I adapt, and turn my lemons into lemonade – or in this case – my under ripe Bing cherries into a scrumptious cherry pie.

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In retrospect, I should have known just by looking at those cherries.  Most of them were still too red.

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I used my handy, dandy cherry pitter to relieve my cherries of their pits.  If you don’t have one of these nifty little gadgets, you should get one – especially if you love cherries as much as I do.  The cherries take a fraction of the time to pit, and they look a lot prettier too.

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By the way, that is Mr. SGCC’s hand in the picture.  I do not -  I repeat -  DO NOT have hairy knuckles!

To make the pie filling, the cherries are mixed with sugar, cornstarch, lemon juice and just a dash of almond extract.  For some reason almond really enhances the flavor of cherries.  I also added some cherry preserves to the filling.  I did this partly to add more “cherryness” to it, but also to add a little more thickness.  It doesn’t matter how much cornstarch or flour I add to fruit pie fillings, they always give off too much liquid.  It’s maddening!   I’d like to say this trick worked like a charm, but it didn’t.  The pie was still a little too watery for my taste, but it not as much as usual.  And, it did taste amazingly good.

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To make the crust, I used my current favorite all butter pie crust recipe.  No shortening-based pie crusts for me, thankyouverymuch!  I’m on team butter all the way.

Cherry pies traditionally have a lattice crust on top.  I eschew lattice crusts, mostly because I don’t have one of those crinkly-edged cutter thingies.  And also, because I can never get them right.  No matter how careful I am, the strips always stretch and tear when I try to weave them together.   Instead, I decided to make a nice, summery flower crust.  I just used a flower shaped cookie cutter to cut out a bunch of dough flowers, and placed them around the top of the pie.  I’m a regular prodigy when it comes to using cookie cutters.   Plus, it’s a whole lot easier and I think it looks even prettier.

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See how nice those flowers look?  I’m calling them cherry blossoms.

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Don’t forget to brush a little egg wash on top.

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And, sprinkle on some turbinado or coarse sugar to give the crust some crunch.

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Then bake the pie, and wait for the most heavenly smells to waft through your house.  You should probably close the windows, though, or else the whole neighborhood will be knocking on your door.

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Ah!  Ba da Bing Cherry Pie.  Fuhgeddaboudit!

 

19 responses to Ba Da Bing Cherry Pie Recipe

  1. On June 02, 2011 at 3:02pm, Rachel (S[d]OC) said...

    Well, you certainly made lemons out of lemonade. I love making cherry pie in the summer. Now I’m thinkning I should do it. I don’t just use almond extract in my cherry pie, I like to make cherry almond pie, using ground almonds in the filling. It helps cut down on that too-much-liquid thing too (a burden I carry iwth apple pie for sure).

    • On June 03, 2011 at 9:42am, Susan said...

      Do the ground almonds make the filling grainy? I thought about adding some almond flour to the dough, but I didn’t have any.

      • On June 10, 2011 at 10:23pm, helga said...

        love the idea of almond flour to thicken/flavor a cherry pie….also curious about the ratio of almond meal to fruit (and if it is gritty after baking)……rachel, help us out please:-)

  2. On June 02, 2011 at 3:09pm, evan said...

    Love cherry pie. The title reminds me of my favorite ice cream flavor at a local creamery–their Ba Da Bing is dark chocolate ice cream with bittersweet chocolate chunks and bing cherries. This looks just as good, though!

    • On June 03, 2011 at 9:43am, Susan said...

      Oooh! That sounds fabulous!

  3. On June 02, 2011 at 3:23pm, Christine (Cook the Story) said...

    I hate doing lattice tops too! Your alternative is sheer brilliance! So pretty and easy to boot. Can’t wait to try it. Might even do stars to make my toddler giggle! Thanks for the inspiration.

    • On June 03, 2011 at 9:44am, Susan said...

      Thanks! I like it because you can use shapes for different holidays, seasons, etc.

  4. On June 02, 2011 at 3:27pm, Rosa said...

    That pie is a work of art! *drool*

    Cheers,

    Rosa

    • On June 03, 2011 at 9:44am, Susan said...

      Aww! Thanks, Rosa! :)

  5. On June 03, 2011 at 2:41pm, Chris @ TheKeenanCookBook said...

    I’ll be honest, I am more an Apple Pie person, but these pictures sold me on wanting to try this. One question, do I have to share? :)

  6. On June 03, 2011 at 7:48pm, Carla said...

    I have to say, I wish I had a piece of that pie right now. We all knew those could not be your hairy knuckles, but thanks for making it certain. I love the idea of the flower petal shapes for the top crust. I don’t seem to be that creative, but I have learned a lot from others. Thank you for sharing.

  7. On June 03, 2011 at 8:06pm, Becky said...

    I just wanted to say, “Thank-you for all of your wonderful recipies!” The ones that I’ve tried have been fabulous and I can hardly wait to make the ones I haven’t tried. Thanks, again!

  8. On June 04, 2011 at 4:12pm, Dishing the Divine said...

    If you enjoy making cherry pies, check out my blog for my favorite cherry pitter. Rips through 4 cherries at once and catches all the juices. Win, win! :)

  9. On June 04, 2011 at 7:30pm, Susan said...

    FYI – There’s a recipe for cherry pie from Gourmet on Epicurious that uses a combination of 3 Tbsp tapioca and 2 Tbsp cornstarch. You grind the tapioca to almost a powder (in a clean coffee grinder or whatever you’ve got) and mix it with the starch. It thickens it perfectly to a nice soft texture and the pie cuts into nice clean slices..with maybe just a tiny bit of ooze! Next time!

  10. On June 04, 2011 at 7:40pm, Foodiewife said...

    I’ve had my eye on making my own cherry pie. The Central Coast of California doesn’t seem to be a hot spot for sour cherries, so I’m glad you shared your experience using Bing Cherries. I buy a product from King Arthur Flour, called Clear Jel. It’s added to the sugar, and so far it works really well to help fruit pies from not becoming runny. I like your pie crust a lot! I haven’t tried lattice crusts for the same reason you’ve described.

  11. On June 04, 2011 at 8:51pm, Coleens Recipes said...

    First of all, I have to say, I’m glad you said that was Mr.’s hand in the photo (I was thinking…whoa, she has hairy nuckles) hahaha. Secondly, the pie looks fantastic and I LOVE the top crust you used, what a fantastic idea. I haven’t seen cherries in our market yet.

  12. On June 09, 2011 at 4:32pm, Victoria said...

    This looks amazing and I really want to make it for Fathers day! My father in law loves cherry pie. I work for a fruit and vegetable broker and we just got a sample of frozen 5+1 tart cherries, do you think I could use them in this recipe?

  13. On July 08, 2012 at 12:14pm, Roxy Darling said...

    Hullo there,
    I made a cherry pie the other day for the first time (although I’ve baked many pies of other sorts), and was rather disappointed by the outcome. I followed the recipe to a “T”, except for adding an extra cup of cherries (because I had them all pitted), thickened, sweetened, flavored the fruit as directed. Baked it for the prescribed length of time, crust was perfectly baked, but the cherries never really softened up. They pretty much looked and ‘bit’ like they did before baking. They were nicely ripe and very tasty fresh, but disappointing in texture once the pie was baked. Any thoughts? Thanks, Roxy

  14. On March 25, 2014 at 2:22pm, venissa said...

    looooove this site

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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