(Cherry) Pie Paid for Upon Delivery

When I worked in offices, I dreaded water cooler talk and I shriveled under the glow of fluorescent lights. Paychecks (while much fatter) didn’t feel real or honestly deserved. I didn’t like the idea of cashing checks awarded for eight hours of getting by while working on my blog, self-diagnosing on WedMD, or daydreaming about being anywhere else. That didn’t feel right.

I don’t remember when I left. I can’t quite figure out when I set off on the uncertain, scary, and FAR less lucrative path of self-employment.

I do remember at some point asking…How can I make money? How does anyone make money? What can I offer?

As long as you’ve known me, I’ve been a baker. And, I’ll say cautiously, a really good one. Pie doughs, bake times, and whipped egg whites have always made more sense to me than any Microsoft Office product.

So I decided to launch a pie business, which worked itself into a catering business, which will hopefully work itself into a self-sustaining catering business.

Though, even now, the little cash I do collect feels like an accomplishment, a good use of my time, and a sense of purpose. I made those pies. I catered that event. I did that.

Sense of purpose — what a funny thing. Hard to describe. It’s somewhere in the late nights that turn into early mornings, in the long drives for deliveries, in the current project and in the next. It’s my often crinkled chef coat or the crumpled cash I receive as payment. It’s a black slash through a task list. Today, it’s in perfectly flakey crusts, bubbling cherry filling, and the hope that I’ve made someone’s day a little better and they’ll order again soon.

Measure out all ingredients for pie dough and filling. First, make one recipe of my All-Purpose Pie Dough. Divide the dough into two portions, flatten them into discs, wrap, and place in the fridge to chill for at least 1 hour. 

While the dough is chilling, make the filling. Place the cherries, sugar, cornstarch, cinnamon and a pinch of salt in a large bowl set over high flame. Stir to combine.

Heat the cherries over high flame until their juices have released and begin to bubble. Turn the heat down to medium and simmer for 10 – 15 minutes until the juices are thick enough to coat the back of a spoon. Let the filling cool completely.

When the dough has chilled and the cherries are cool, you are ready to assemble.

On a generously floured surface, roll out the first disc of dough into a circle large enough to press into a 9-inch pie pan. If you have extra dough hanging over the rim, you can trim it or fold it under. Fill the cavity with the cherry filling and set aside.

You can roll the second dough out into a circle large enough to completely cover the cherry filling – great, totally fine – but if you are looking to be a little fancier, you can do a lattice!

My approach to the lattice is very rustic. I roll the second dough disc into an oval that is roughly 10-inches in length and 8-inches in width. Then, using my mom’s old school roller thing (pictured above), I cut seven strips.  I lay four vertically and three horizontally. You can weave them (pictured above) or just lay them over each other — it looks pretty either way.

Once that’s sorted, brush the whole crust with egg wash and stick the pie in the pre-heated oven. Bake for 1 hour until the crust is golden and the cherries are bubbling. Let cool slightly and then enjoy.