She’s the Goose
From the Oven · Summer
Tart cherries, a whisper of almond, an afternoon with nowhere else to be.
It is not a difficult pie, only an unhurried one — the kind of thing worth doing on a quiet day. The first pie photographed for the Ledger.
For the filling
The base
Roll out the bottom crust and settle it into the pie dish.
Combine the cherries, sugar, cornstarch, lemon juice, and almond extract.
Pour the filling into the crust.
Dot the top with butter.
Roll out the top crust, lay it over the filling, trim, and crimp the edges.
Cut a few steam vents, then brush with the egg wash.
Bake at 400°F for 20 minutes.
Reduce to 350°F and bake 35–40 minutes more, until the juices bubble thickly through the vents.
Let it cool completely before slicing. The almond is quiet but it’s the whole secret — don’t leave it out.