Now that we are in midsummer our family traditions of fruit pick is in high gear. Our first fruit picking adventure was at Whittamore’s Farm in Markham, ON for the early summer strawberries that were so delicious they didn’t make it into any recipes because we ate them all in the raw beauty. Our next fruit picking excursion brought us to our long time favourite Cherry Avenue Farms in Lincoln. ON for the Ontario fresh cherries. For decades my family has been driving out towards Niagara to pick cherries from this family run Pick-Your-Own fruit farm. I remember when I was younger that the picking grounds were wrapped around the farmstead and that the sons and daughters of the farmers would help us with our baskets and cash us out at the end of the picking. Now, 30 years later we travel by open wagon tractor to various locations in and around the farmstead. Of course the main parking area is at the original farm site along with bathrooms and a picnic area, but the picking seems to happen farther away from home base. Last year due to the unfortunate spring we had the farm was closed due to lack of produce. This year however we were happy to learn that cherry picking was our definite plans. Luckily we got there at a reasonable time to enjoy the harvest of the cherry trees and we were able to bring back baskets full of sweet, red cherries. On this occasion I decided to showcase the cherries in an old fashion Cherry Pie for to occasions; coffee time at my parents’ house and a gathering at our friends’ house. The cherries were perfectly ripe but not too soft which allowed the cherries to keep their form after baking in a golden pie crust. I was pleased that my family and our friends enjoyed the Cherry Pie and look forward to creating another delicious fruit pie with the next round of PYO outing.
2 cups of fllour
3/4 cup butter
1 tsp salt
1 tsp sugar
1/4 cup milk
1 egg yolk
4 cups of pitted cherries
4 tbsp corn starch
3/4 cup sugar
1/4 cup Cornus Berry Liquor
1 1/2 tbsp cubed butter
2. Add the egg yolk and slowly add the milk as the food processor kneads the dough on Low speed.
3. Remove the pie dough from the food processor and knead for a couple of minutes by hand to make sure all the ingredients come together to form a beautiful, smooth pie dough. Separate the dough into two even pieces, roll into a disk, cover with plastic wrap and refrigerate for 1 hour.
4. Meanwhile, preheat oven to 400 F.
5. In a large mixing bowl stir the cherries with the corn starch, sugar and Cornus Berry Liquor and let stand for 15 minutes.
6. When the dough has set remove from the refrigerator, roll out the bottom crust first to about 1/4 of a inch thickness and slowly place in a round pie pan. Gently spoon on the cherry filling, dot with the cubed butter and cover with the top top crust. Pinch the edges together to seal in the cherries, cut 4 vent slits at the top centre of the pie and brush with the leftover egg white. Bake for 30 to 40 minutes at 400 F, depending on the strength of your oven.