George Washington’s Iconic Cherry Pie Uncovered

There’s an old adage that goes “as American as apple pie,” but if truth be told, cherry pie has its roots firmly planted in the history of the United States too. None other than the nation’s first President, George Washington, has had his name linked to cherries since time immemorial. Today, we’re going to take a pie-in-the-sky journey back in time and uncover the recipe of the iconic George Washington’s Cherry Pie. 🍒🥧🇺🇸

We’ve all heard the tale of young George chopping down a cherry tree and his honesty when questioned about it. While the story itself may be more myth than fact, it’s led to a lasting association between Washington and cherries. So, it’s no surprise that a cherry pie recipe would be attached to his illustrious name. But enough chit-cherry-chat, let’s delve into this presidential pie!

A crust as flaky as parchment from the Continental Congress and a filling as sweet and tart as the democratic debates – George Washington’s Cherry Pie is a slice of history served on a plate. It represents the perfect balance between simple, wholesome ingredients and refined, thoughtful preparation – not too dissimilar from Washington’s approach to nation-building.

Revolutionary Crust

A pie is only as good as its crust. The foundation of our cherry pie is a flaky and buttery crust. It’s the solid base that holds the sweet, tangy filling – a testament to stability and support, much like Washington’s role in the early years of the United States.

Tip: Keep your butter cold for the pie crust. This ensures a flaky, tender crust that’s just right.

Moving from the crust to the filling, we find the heart of this historical dish. Bursting with cherries, sweetened just enough to draw out their natural goodness, this filling is an explosion of flavor in every bite. It’s a reminder of the bounty of America’s land and the richness of its history.

A Taste of History

So, there you have it – a pie that’s not just food, but a slice of American history. Making it is more than just baking; it’s like re-enacting a delicious historical event in your kitchen!

Tip: When making the cherry filling, balance is key. Too much sugar will mask the natural tartness of the cherries, while too little will leave your pie lacking in sweetness. Experiment until you find the sweet spot!

As we pie-ce together this culinary heritage, we can’t help but appreciate the historical connections our food can hold. George Washington’s Cherry Pie is more than just a dessert. It’s a symbol of a nation’s story, served up one slice at a time. 🍒🥧

Now, let’s bring history to our kitchen and bake up a storm!

Tip: Pies like these are great for making in advance. Simply prepare, bake, and once cooled, it can be frozen and enjoyed at a later date!

George Washington’s Iconic Cherry Pie

Course: DessertCuisine: American

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

375

kcal

Total time

65

minutes

Get a taste of American history with this iconic cherry pie. This delicious dessert with a flaky crust and a sweet-tart filling is like a slice of the past, straight from George Washington’s era!

Ingredients

• 2 1/2 cups all-purpose flour

• 1 cup cold unsalted butter, cubed

• 1/2 tsp salt

• 6 to 8 tbsp ice water

• 4 cups fresh cherries, pitted

• 1 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 tsp almond extract

• 1 tbsp lemon juice

• 1 egg, beaten (for egg wash)

Directions

• In a large bowl, mix together the flour and salt. Add the cubed butter and use your fingers to work the butter into the flour until pea-sized pieces of butter remain. Stir in the ice water, a tablespoon at a time, until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and bring it together into a ball. Divide it in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 1 hour.
• In a large bowl, combine the cherries, sugar, cornstarch, almond extract, and lemon juice. Stir well to combine and set aside.
• Preheat your oven to 425°F (220°C). On a floured surface, roll out one of the dough discs into a circle that’s about 2 inches larger than your pie dish. Transfer the dough to the dish, pressing it into the bottom and up the sides.
• Pour the cherry filling into the crust. Roll out the second dough disc and lay it over the filling, crimping the edges to seal. Cut several slits in the top crust to vent steam.
• Brush the top crust with the beaten egg to give it a glossy finish. Bake for 45-55 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool for at least 2 hours before slicing and serving.

Notes

• For a more golden and flaky crust, you can add a tablespoon of vinegar to the pie dough.
• Feel free to use a mix of sweet and tart cherries for a more complex flavor profile.
• If using canned cherries, make sure to drain them well to prevent a soggy pie.

Frequently Asked Questions

Q: Can I use canned or frozen cherries for this recipe?
A: Yes, you can use canned or frozen cherries if fresh cherries are not in season. Just make sure to drain canned cherries well and thaw and drain frozen cherries before using.

Q: How long can I store this cherry pie?
A: The pie can be stored at room temperature for up to 2 days. If you need to store it longer, wrap it well and keep it in the refrigerator for up to a week.

Q: Can I freeze this cherry pie?
A: Yes, you can freeze the pie either baked or unbaked. For an unbaked pie, freeze it solid then wrap it well in plastic wrap and aluminum foil. It can be baked from frozen, just add about 15 minutes to the baking time. For a baked pie, let it cool completely then freeze and wrap. Reheat it in the oven at 350°F (175°C) until warmed through.

Q: How can I prevent the pie crust from becoming soggy?
A: Make sure to drain the cherries well before adding them to the pie. Too much liquid will result in a soggy crust. Also, baking the pie on the lower rack of the oven can help the bottom crust bake more thoroughly.