Chokecherry Pie

Instructions

1. 1

   Prepare the chokecherries

   If using fresh chokecherries, rinse and remove stems. Place in a large saucepan with 1 cup water. Bring to a boil, reduce heat, and simmer for 15-20 minutes until berries burst and release their juice.

2. 2

   Strain the berries

   Press the cooked berries through a fine mesh strainer or food mill to remove pits and skins. This is essential as chokecherry pits contain compounds that shouldn't be consumed. You should have about 2 cups of juice/pulp.

3. 3

   Make the pie crust

   Combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough comes together. Divide in half, flatten into disks, wrap, and refrigerate for 1 hour.

4. 4

   Make the filling

   In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in the chokecherry juice. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Remove from heat, stir in almond extract and butter.

5. 5

   Preheat oven

   Preheat your oven to 400F (200C). Position a rack in the lower third of the oven.

6. 6

   Roll out bottom crust

   On a floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into bottom and sides. Trim edges to 1-inch overhang.

7. 7

   Fill the pie

   Pour the slightly cooled chokecherry filling into the prepared crust, spreading evenly.

8. 8

   Create lattice top

   Roll out remaining dough and cut into 3/4-inch strips. Weave strips in a lattice pattern over the filling. Fold bottom crust overhang over the lattice edges and crimp. Brush with egg wash and sprinkle with coarse sugar.

9. 9

   Bake

   Bake for 15 minutes at 400F, then reduce heat to 350F (175C) and bake for 35-40 minutes more until crust is golden brown and filling bubbles through the lattice. Cover edges with foil if browning too quickly.

10. 10

    Cool and serve

    Cool on a wire rack for at least 2 hours before slicing. Serve with vanilla ice cream or fresh whipped cream to balance the tart flavor.