Door County Cherry Pie
Recipe by Wildfire
One of our favorite summer desserts is a delicious cherry pie, made with locally sourced cherries and served with a dollop of whipped cream. Wildfire is known for their delicious pies and Executive Chef/Partner Joe Decker is sharing the recipe for their Door County Cherry Pie.
Door County Cherry Pie
Wildfire shares how to make their iconic dessert at home
Yield: Makes 1 pie
Ingredients:
1 homemade (or store bought) 9" pie shell, 1/8" thick
1 pie crust round, rolled out to 1/8" thick (for the top of the pie)
1 1/2 lbs. pitted Door County cherries (in juice)
4 oz. Door County cherry juice (separated from cherries)
1/4 cup granulated sugar
2 Tbsp. cornstarch
1/4 tsp. almond extract
pinch of Kosher salt
1 egg yolk
1 Tbsp. milk
2 Tbsp. coarse white sugar
Method:
1. Preheat oven to 350 degrees.
2. In a medium stainless steel bowl, combine Door County cherries, separated cherry juice, granulated sugar, cornstarch, almond extract and salt and mix together with a rubber spatula until well combined.
3. Neatly fold cherry mixture into the prepared pie shell.
4. Mix yolk and milk together to form egg wash.
5. Lightly brush egg wash over the exposed edges of the cherry-filled pie shell.
7. Lay crust on top of pie and seal well around edges, trimming off any excess dough.
8. Using a tip of a knife, make slits in the dough marking pie into 6 slices to release steam so the crust doesn't get soggy.
9. Brush remaining egg wash over the top layer of dough and sprinkle with coarse sugar.
10. Bake for 45 minutes.
11. Let cool for 3-4 hours before serving.
