[I could not find this recipe on Martha’s site to link to. Here’s why I don’t include the recipes in my posts.]
If you have some pâte brisée on hand, this recipe goes by pretty quickly. You will have to pit and destem the cherries, but you could use frozen cherries in a pinch (although when it comes to cherries for pie, I really do think fresh is best. They keep their shape better instead of turning all to mush).
I have been looking for sour cherries for the past three years to no avail. I look for them everywhere – not just in Laramie. Wherever I go, there are no fresh (or frozen) sour cherries to be had. So I finally decided to use sweet cherries and cut the amount of sugar in the recipe down from 1.5 cups to 1/4 cup. The cherries and sugar are mixed together along with some cornstarch and balsamic vinegar and poured into a ceramic baking dish.
Some pâte brisée (pie crust dough) is rolled out and strips are cut for the lattice and weaved on top of the cherries.
Once the top is done the edges are trimmed and tucked inside the edge of the dish. The whole thing goes into the freezer for about 30 minutes to chill.
After chilling thoroughly, the top is brushed with an egg-cream wash and sprinkled with sanding sugar.
It bakes up for about an hour and that’s all there is to it!
The flavor is wonderful. I imagine it would have a lot more depth with the sour cherries, but even with the sweet cherries it was pretty darn tasty. I love the balsamic vinegar flavor and of course, with the MSBH’s pâte brisée you cannot go wrong. It is always so buttery and flaky. I also appreciate how simple and pretty it is in a plain white baking dish. A lovely, quick (if you have the pie crust on-hand), and delicious dessert perfect for summer cook-outs.