Chokecherry Pie
A beloved South Dakota tradition featuring wild chokecherries harvested from the prairie, sweetened with local honey. This tart and tangy pie captures the essence of the Great Plains with every bite.
Equipment Needed
Instructions
Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in the ice water one tablespoon at a time, mixing until the dough just comes together.
Chill the dough: Shape each portion into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This rest allows the gluten to relax and ensures a flaky crust.
Prepare the filling: In a large saucepan, combine the chokecherries, honey, and sugar. Cook over medium heat for 5-7 minutes until the berries begin to release their juices. Mix the cornstarch with 2 tablespoons cold water, then stir into the berry mixture. Cook until thickened, about 3-4 minutes.
Finish the filling: Remove from heat and stir in the lemon juice and almond extract. Let cool to room temperature while you prepare the crust. The almond extract enhances the natural cherry flavor beautifully.
Roll and fit: Preheat oven to 400°F (200°C). On a lightly floured surface, roll the larger dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, leaving a 1-inch overhang. Refrigerate while you roll the top crust.
Create the lattice top: Roll the smaller disk into an 11-inch circle. Cut into 1-inch strips. You'll weave these over the filling for that classic lattice look - or simply lay strips in one direction for a simpler top.
Assemble: Pour the cooled filling into the prepared crust. Dot with the cubed butter. Weave the lattice strips over the top. Trim, fold edges under, and crimp decoratively. Brush with egg wash and sprinkle with coarse sugar.
Bake: Place pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce heat to 350°F (175°C) and bake for an additional 35-40 minutes until the crust is golden and filling is bubbling.
Cool and serve: Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly. Serve with a generous scoop of vanilla ice cream to balance the tartness.
💡 Pro Tips & Variations
- Sourcing chokecherries: Fresh chokecherries are typically foraged in late summer. Frozen or chokecherry syrup can be substituted - use 3 cups syrup and reduce the honey.
- Pit removal: Chokecherry pits contain trace amounts of cyanide. Always cook chokecherries and strain if using whole fruit, or purchase already processed.
- Local honey matters: South Dakota wildflower or clover honey adds authentic prairie flavor. Each region's honey has its own unique character.
- Make chokecherry syrup: Simmer chokecherries with water, strain, and add sugar for a versatile syrup to use year-round.
- Crumb topping variation: Skip the lattice and top with a streusel of oats, brown sugar, and butter for a different texture.
- Storage: This pie keeps refrigerated for up to 4 days. The flavors actually improve on day two!