There really isn’t anything prettier in the summer (in the U.S.) than seeing Old Glory flying proudly. Even better when accompanied by the sound of fireworks popping in the sky & the smell of burgers cooking on a charcoal grill. ‘Murica. F*$k yeah. Yet another thing that’s awesome about America: pie. Specifically, cherry pie on the 4th of July. Eff you, Arthur, you won’t spoil my fun!
This pie is a kind of cherry custard pie, being that custard is made from egg yolk & cream & that’s what you combine with cherries in this filling. A refreshing change from the ordinary cherry pies you see this time of year!
My pie pan was a bit smaller so I halved the filling recipe & it worked out just fine, a bit flat on top but otherwise fine. If you’re using a pie pan larger than 9″, then you’re good to go with the whole filling amount. Out of all the pans I have, I wanted to use a teeny tiny metal one. Go figure.
If you do make the entire amount, you might have a bit leftover. The original recipe says to use that leftover filling as an ice cream topping!
SWEET CHERRY CREAM PIE (adapted from a recipe at Assemble Shop & Studio)
- 2 homemade -or- store-bought pie crusts of your choice
- 2 cans of cherry pie filling -or- 2 lbs of pitted cherries
- 1/4 cup of sugar if using filling, 3/4 cup sugar if using fresh cherries
- 1/4 tsp. salt
- 2 tablespoons Kirsch (or kirschwasser) or water
- 1 cup heavy whipping cream
- 3 egg yolks
- Heat the oven to 450° F.
- Line the bottom of a pie pan with one sheet of pie crust, and lay a sheet parchment paper in the bottom, on top of the crust. Use pie weights or rice to weigh the crust down, and pre-bake for about 10-15 minutes.
- To make the filling: if you are using fresh, pitted cherries, cut them in half and put them in a medium saucepan. Add the Kirsch or two tablespoons water and bring to a boil over high heat. Reduce the heat to medium and cook until the cherries are steamed well, about ten minutes. Remove the heat and mash them into a lumpy “jammy” looking mix. Add the sugar and salt, and stir to mix well. Place in a cool bowl.
- If you are using cherry pie filling, put the filling into a colander and shake over the sink, to get as much of that oozey (and delicious) liquid out. Do this for about five-ten minutes. Once complete, put the cherry part of the filling into a large mixing bowl, and add the smaller amount of sugar and salt, and stir to mix well.
- In another bowl, combine the cream and egg yolks and stir with a whisk or fork to combine.
- Add this mixture to your pie filling, and mix until blended.
- To finish: pour the filling into your pre-baked pie crust (you may have a bit left over, just put that to the side for ice cream toppings!)
- Cut your top crust as desired or slash it and place it over the top, crimp edges together and decorate as you wish.
- Use the remaining egg whites and brush over the top of the crust, until shiny.
- Bake the pie for about 20-25 minutes or until golden brown on top. Cool on a rack or tea towel and serve with ice cream or whipped cream.
And what would pie be without ice cream? NOTHING! Except… I can’t have ice cream. I know, sad face. But the next best thing is coconut milk ice cream. While you can certainly buy delicious coconut milk ice cream, it’s sort of on the expense side: a pint cost me $5.99! Kinda crazy. Why do that when you can make a ton of your own ice cream, at any time, for less?
Yes, you really do need an ice cream maker. Sorry about that- but it’s a worthwhile investment! I have the KitchenAid ice cream maker mixer attachment, but there’s a ton of different kinds to choose from.
COCONUT MILK VANILLA BEAN ICE CREAM (adapted from a recipe at Minimalist Baker)
- 2 13.5-oz. cans of full-fat coconut milk (about 3 1/2 cups)
- 3/4 cup sugar
- 1 vanilla bean, scraped
- 1/2 teaspoon pure vanilla extract
- Combine all ingredients except vanilla extract in a medium saucepan. Cook, whisking constantly, over medium heat for 5 minutes.
- Remove from heat. Using tongs, remove the vanilla bean (leaving the “caviar” in the liquid, of course) and discard. Add the vanilla extract. Pour into a heatproof bowl and let cool in the refrigerator overnight.
- Pour into your ice cream maker and process according to the directions from the manufacturer. Once finished, place into a freezer-safe container and freeze until hardened.
- Let it sit 10 minutes out of the freezer (on a summer day maybe less) before serving. Enjoy!
And if you do make this pie & you save your cherry pits… you can make this:
Yep. You’re welcome. Just pop the pits into a jar, fill with vodka, and let it sit a week. Strain it and enjoy the faint almond-y-ness. Perfection! There you go, three recipes today for the price of one.
Be safe, everyone. Celebrate, but do so wisely & safely. And please don’t drink & drive.