,Homemade cherry pie made with a cold butter crust and fresh Northwest cherries will come to be your standard summer dessert. Homemade cherry pie is a classic this time of year.

Guys. I am turning 35 next year. Mid-thirties, gulp. I look in the mirror and tell myself, You’re OK, girl. It isn’t the most inspirational daily pep talk but it gets the job done. I am pretty realistic with myself, I think. Before we go any further, I must warn you, this story may be TMI for some of my more fra-geee-lay (fragile) readers.

I kind of live by the Bruce Springsteen line, “you ain’t a beauty, but hey, you’re alright.”  So, when I ended up in the ER due to a UTI and kidney infection this past weekend and the cute young paramedics were chatting me up, I was like OK, you still got it girl.

Let me back track. I was out of town with two of my blog buddies, visiting Milwaukee for a Mom’s weekend out. I know you normally hear UTI and think, what kind of funny business were you up to? Um nothing! Trust me. I felt awful and when I drove home just decided to go to the local ER instead of dealing with a minute clinic.

It must have been a slow day because 2 cute paramedics took care of my intake. They also had to do some blood work and what not. Despite being horrified that I had to describe my symptoms to them, all was OK.

They kept coming in and out of my room, regaling me with some terrible jokes. I know it is their job to make people feel good and they did make me feel good. The old girl’s still got it.

Until my lovely nurse, every time she came in to my room to check on me, would leave the door open and shout that I had a “RAGING UTI!!!!!”

Way to knock me down a few pegs. I will just be over here hiding under the hospital bed. Geez!

So, despite having this major embarrassing situation unfold this past weekend, I made it out feeling no better or no worse about myself than from before I went into the hospital. FYI I am on drugs and totally fine. Like I said, it was mainly out of location and convenience that I ended up at the ER in the first place.

Even though my looks and bod and age may be just OK, I will tell you one thing that is way more than OK is my homemade cherry pie. Given the nature of this post, I should clarify, this is not an innuendo for anything else. Ha!

I stunned myself and friends with this recipe all summer long. There is still enough fresh cherry season time for you guys to stun your friends and family with your own homemade cherry pie.

Homemade Cherry Pie

Yield: 1 double crust pie

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Homemade cherry pie with fresh Northwest cherries and all cold butter pie crust.

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Ingredients

For the crust:

• 1 tsp vinegar
• 1 large egg, beaten
• 2 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold, grated on a box grater
• 6 tablespoons cold water plus 2 to 3 tablespoons more

For the pie filling:

• 4 1/2 cups halved pitted fresh cherries
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp pure vanilla extract

Instructions

1. To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, until the butter pieces are the size of oat flakes.
2. Add 6 tablespoons of cold water and vinegar. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add more water if necessary. On a lightly floured work surface, dump out the shaggy dough mixture. If you find the dough needs more moisture, add a bit more. Press and knead the dough into a disk.
3. Cut the dough in half using a bench scraper. Press each half into a disc. Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour.
4. Combine the pitted cut cherries with the lemon juice, vanilla, sugar, cornstarch in a medium mixing bowl. Let the bowl chill out in the fridge while the dough is chilling and the oven preheats.
5. Preheat the oven to 400 degrees F.
6. Lightly flour a work surface. Roll out one disc of dough at a time. Use your fingers to lift and slide the dough to ensure that while you roll it out, it does not stick to the surface. Roll the dough out into a 13 inch circle.
7. Transfer the pie dough circle to s 9 inch pie pan. Cut off any excess dough overhang over 1/2 inch long. Spoon all the filling liquid into the prepared pie dough.
8. Roll out the other disc of dough the same way. Place on top of the filled pie. Use your fingers to crimp the edges sealed. Cut an x vent into the center of the top dough. Brush the top of the pie with the beaten egg.
9. Place the pie plate on a large baking sheet to catch any possible drips. Place the sheet with the pie in the oven and bake for 20 minutes.
10. After 20 minutes, turn the temperature down to 375 degrees F. Bake for 30-35 minutes more. If the edges are browning too quickly, lay a piece of foil over the top of the pie as it bakes.
11. Once the pie is baked, let it cool on a wire rack for at least three hours before slicing. Store pie in the fridge for up to 5 days.

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