Lavender Cherry Pie
Lavender pie is enhanced with the flavors of lavender. Take a simple cherry pie to the next level with the addition of this delicious herb!
Ingredients
Crust
- 2 cups flour plus 2 tbsp
- 1 tsp salt
- 2/3 cup cold shortening or lard
- 6 to 8 tbsp. ice cold water
- 1 tbsp. dried lavender
Filling
- 1 1/3 cups sugar
- 1/2 cup all-purpose flour
- 2 tbsp. cornstarch
- 1 tbsp. dried lavender
- 6 cups fresh sour cherries pitted *see tip at end of recipe
- 2 tbsp. cold butter
- Extra sugar for sprinkling if desired
Instructions
To make the crust:
- Combine flour, salt, and lavender. Cut in shortening with a fork or pastry blender until your mixture resembles small peas.
- With a fork, toss in 1 tbsp. of water a time until the dough begins to leave the side of the bowl.
- Form pastry into a ball and then divide in two, flatten slightly and wrap in plastic wrap. Cool in refrigerator for at least 45 minutes.
Filling and Assembly:
- Preheat oven to 425ºF
- After dough has chilled, roll out one half of pastry on a lightly floured surface. Roll into a circle roughly two inches bigger than your pie plate (11 inches across if using a 9 inch plate). Place pastry into pie plate. Press into bottom and along sides, being sure not to stretch the pastry.
- In large bowl, combine the sugar, flour, cornstarch and lavender. Stir in cherries (remove any liquid first). Pour cherry mixture into prepared pie crust.
- Cut butter into small pieces, sprinkle over cherries.
- (Lattice top) Roll out second half of pastry to roughly the same size as the first crust. Cut the pastry into 1/2 inch wide strips. Place half of these strips roughly 1/2 inch apart. Weave remaining strips evenly over and under the first set of strips. Flute edges and trim crust. Sprinkle extra sugar on top if desired.
- To make an easy lattice top, lay the second set of strips evenly over the first set, no weaving involved. Flute edges and trim crust. Sprinkle extra sugar on top if desired.
- Carefully place in oven, use a sheet pan on the bottom rack of the oven to catch any spills. Bake at 425ºF for 10 minutes. Lower the temp to 350ºF for 40 minutes or until crust is browned and filling is bubbly.
- Remove from oven and place on cooling rack. Cool fully before cutting, at least 2 hours.
Notes
If using fresh cherries, pit at least 6 hours before using in the recipe. Allowing them to rest will help them release some of the juices and the pie will not be as runny. If using frozen cherries, be sure to thaw and discard any juice before adding cherries to recipe.