Happy Fourth!

The Fourth is coming up! And we wanted to share with you one special tradition from the Elaine Moreira Family: Our beloved Cherry pie. 

May you be entertaining or a guest at someones BBQ, you can never go wrong with this delicious desert, [And Elaine’s favorite]. Cherries are in season, the weather is beautiful and nothing better to warm the heart and celebrate our families and our country than baking! 


Elaine's Cherry pie


2 ½ cups of all purpose flour

½ tablespoon of granulated sugar 

½ teaspoon of sea salt 

½ lb cold unsalted butter 

7 tablespoons of iced water 



5 cups stemmed and pitted cherries (2lbs)

¾ cup brown sugar 

3 tablespoons of cornstarch 

¼ teaspoon of sea salt 

1 tablespoon of lemon juice (fresh)

1/ teaspooon vanilla extract 

Mix the flour, sugar and sea salt in in the food processor’s bowl. Add the cold unsalted butter, diced and mix until you see crumbs form. Add the 7 tablespoons of iced water and blend some more, until the crumbs become balls. Take the dough from the food processor, gather it into a big ball. Divide the ball in two, to form the two disks. Refrigerate for one hour. Take it out and let it rest at room temperature for 10 minutes before rolling it out with a rolling pin. 

In a medium bowl, mix the sugar, cornstarch and sea salt. Then add the cherries, the lemon juice and the vainilla extract. Let it rest for 10 minutes at room temperature. 

And now onto the fun! Yake your favorite pie mold or Pyrex, set the bottom crust, pour in the filling evenly. Set little pieces of butter all arround and place the top crust. It could be as a whole of in stripes to decorate. 

Bake for 15 minutes at 375F, or until the crust is golden and the filling bubbly. Let it cool for at least 3 hours.