The first batch of cherries came in from the Okanogan last week, which excited me greatly. They were not as sweet and juicy as the later ones will be, however, so that made them perfect for a pie! No loss there.
4 cups cherries, halved and pitted
1/2 cup sugar
2 Tbsp. flour
pinch of salt
1 Tbsp. butter
Mix the dry ingredients together and toss the cherries with it. Let sit while you prepare the pastry.
2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
1 cup butter, chilled and cut into small pieces
1/2 cup ice water
1 Tbsp. vinegar
Cut the butter into the dry ingredients. Add water and vinegar and bring pastry together. Do not overwork. Roll out to fit pie plate and for topping. (I used strips on top this time to get a good view of the cherries). Put the pastry in the bottom of the pie plate, add the filling, dot with butter, and weave the strips overtop. I like a rustic looking pie. It makes me thing of my grandma.
Bake at 450 degrees F for 15 minutes, then turn down oven to 350 degrees. Bake another 40-50 minutes until filling is bubbling and crust is golden brown.