Chokecherry Pie
A beloved Cowboy State tradition featuring wild Wyoming chokecherries harvested from mountain streams and sweetened with local honey. This rustic pie captures the spirit of the American West.
Equipment Needed
Instructions
Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and work it in with a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in ice water, 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 or overnight. Cold dough equals flaky crust.
Prepare the chokecherries: If using fresh chokecherries, place them in a large pot with 1 cup water. Simmer for 20-25 minutes until the berries burst and release their juice. Strain through a fine-mesh strainer, pressing to extract all the juice. You should have about 2 cups of juice.
Make the filling: In a saucepan, combine the chokecherry juice, honey, and sugar. In a small bowl, mix the cornstarch with 2 tablespoons cold water until smooth. Bring the juice mixture to a simmer, then whisk in the cornstarch slurry. Cook, stirring constantly, until thickened, about 3-4 minutes.
Finish the filling: Remove from heat and stir in the lemon juice, almond extract, and cinnamon. Let cool to room temperature. The Wyoming honey adds a distinctive floral sweetness that complements the tart berries perfectly.
Roll and fit: Preheat oven to 400°F (200°C). Roll the larger dough disk into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, leaving overhang. Add the cooled filling and dot with butter. Roll the smaller disk for the top crust.
Assemble: Place the top crust over the filling. Trim edges, fold under, and crimp decoratively. Cut decorative vents in the top - leaf shapes are traditional for this Western pie. Brush with egg wash and drizzle lightly with honey. Sprinkle with coarse sugar.
Bake: Place pie on a baking sheet. Bake at 400°F for 20 minutes, then reduce heat to 350°F (175°C) and bake for 35-40 more minutes until the crust is deep golden and filling bubbles through the vents. Shield edges with foil if browning too quickly.
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 at room temperature or slightly warm - this pie is a taste of Wyoming's wild heritage in every bite.
💡 Pro Tips & Variations
- Sourcing chokecherries: If you can't forage your own, look for chokecherry syrup or juice at specialty Western food stores or online from Wyoming producers.
- Safety note: Chokecherry pits contain compounds that convert to cyanide. Always cook chokecherries and strain out pits and skins - never eat raw.
- Wyoming honey: The state produces excellent clover and wildflower honey. Local honey from the Wind River or Bighorn regions adds authentic character.
- Chokecherry syrup shortcut: If using prepared chokecherry syrup, use 2 cups syrup and reduce honey to 1/2 cup and omit added sugar.
- Ice cream pairing: Serve with vanilla bean ice cream or, for a special treat, honey ice cream to double down on that Wyoming honey flavor.
- Storage: Keeps at room temperature for 2 days, refrigerated for up to 5 days. The flavors meld beautifully overnight.